Banana Bread Made With Cake Flour
Banana Bread
11 Votes
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Prep: 15 min
Bake: 60 min
Yield: 1 (9x5-inch) loaf
Swans Down Cake Flour gives this classic banana bread a lighter crumb, for a delicious treat the family will love. Toast a slice and slather with butter for a satisfying breakfast or coffee break treat, or cut a loaf into slices and carry in a plastic storage container to a party, potluck or tailgate.
  • 1/4 cup – unsalted butter, softened
  • 1/2 cup – granulated sugar
  • 2 – large eggs, lightly beaten
  • 2 cups – mashed ripe banana (about 3 large bananas)
  • 2-1/2 cups – Swans Down Cake Flour
  • 1-1/2 teaspoons – baking powder
  • 1/2 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/2 cup – whole buttermilk
  • 1/2 cup – chopped walnuts

Preheat oven to 350°. Spray a 9×5-inch loaf pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add banana, beating to combine.

In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in walnuts. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Makes 1 (9×5-inch) loaf

  • Gary w says:

    Do you have your banana 🍌 bread recipe in grams
    Thank you

  • Sonja says:

    Hi, was curious if I could use heavy whipping cream instead of the buttermilk?

    • Swans Down says:

      Hi Sonja, You could use heavy whipping cream instead of buttermilk by adding 1/2 tablespoon lemon juice or vinegar to the whipping cream and let it stand 5 minutes before using. The buttermilk is what activates the baking soda and allows your cake to rise higher and have a lighter texture. Happy baking!

  • Theresa Pickett says:

    I remember my aunt using SwansDown cake flour and her cakes were delicious. Are there any recipes for using the flour besides just making cakes

    • Swans Down says:

      Hi Theresa, You can use Swans Down for many different types of recipes such as pies, cookies, donuts, quiche, crepes, bread, biscuits and many more. Check out our Recipes Page for for lots of great ideas.

  • Mary K. says:

    This is an excellent recipe. I didn’t have buttermilk so I I used kefir instead and also threw in a half a cup of chocolate chips. The bananas (3) had been frozen. They were very ripe and threw off a lot of liquid which I used. The result is really quite good – light and moist. I think the next time I make this (and there will definitely be a next time) I will cut back slightly on the sugar.

  • Renae M Eisenhauer says:

    Thank you and and I have a question about the loaf pan will glass make any difference in cooking time?

  • Renae M Eisenhauer says:

    Hi, when I loved in VA I used this flour for all my cookie recipes. Now that I have moved back home it seems no stores carry this brand so I’m going to wing it with the only cake flour I can find.

  • Larry Tietze says:

    In looking for Banana Bread recipes, I came across yours and a similar recipe at Betty Crocker. The difference is the Crocker recipe uses more sugar (1 1/4 cups instead of 1/2 cup), more butter (1/2 c instead of 1/4 c), all baking soda (instead of a baking powder/baking soda mix), and regular flour (instead of cake flour). So my question is: how do the end results (the Banana Breads) differ? Are the recipe differences driven by the flour differences?

    • Swans Down says:

      Hi Larry, Thanks for the inquiry. Most baking recipes are formulated based upon the ingredients within that recipe. By looking at the ingredients you have listed it seems that the Betty Crocker recipe would be a bit sweeter and richer with the increased sugar and butter. Unfortunately, without having tested that recipe there is no way for us to tell how the end results will differ. Come back and let us know if you do a side by side test. We’d love to know the results. Happy baking!

  • Elizabeth says:

    Can something else be use instead of buttermilk?

    • Swans Down says:

      Hi Elizabeth, The ingredients in the recipe are formulated for using buttermilk. If you don’t have buttermilk you can use whole milk mixed with 1½ tsp lemon juice or vinegar. Happy baking.

  • Natasha R Swain says:

    I will not be using any other kind of flour again! This made the most beautiful waffles I have ever had. My family loved them and we ended up having them two days in a row! Stocking up on this now!

  • Sandra Cox says:

    Can you use pecans instead of walnuts

  • Judy coe says:

    I would not think of making a pound cake without swans down cake flour. It just gives the perfect texture. I’ve been using it for over 20 years. Passed down to me from my mother and aunt. However, it never occurred to me to make bread or cookies. I would love recipes to make many different goods with swans down.

    • Swans Down says:

      Hi Judy, We’ve asked our Consumer Relations Department to get a variety of recipes out in the mail to you. Happy Baking!

  • Michele M Douglas says:

    I made this banana bread and added 1cup of crushed walnuts and 1 tsp Watkins Banana Extract and a dash of Watkins Vanilla Extract. REALLY GREAT! This is a keeper recipe!!! Thanks!

  • Mary Ellen Plut says:

    I am new to the cake flour anxious to try out some new recipes.

  • vuasongbac says:

    I love this recipe

  • Tracie Johnston says:

    Love banana bread

  • Linda S Grant says:

    Recipe for Zucchini loaf bread using cake flour with lemon glaze

  • Linda S Grant says:

    I would love a receipt for Zucchini loaf lemon glazed

  • Wonda says:

    I love love Swans ❤❤❤❤❤?

  • Pat Love says:

    I cooked one last night and forgot to put the amount of butter the recipe said, I did dap little as I was cooking the bread, still turned out delish!! Will make another one soon with walnuts!

  • Cherryl Avent says:

    Always love to bake with Swans Down cake flour and banana bread is great.
    A trick my older sister taught me is to sprinkle cinnamon auger or brown sugar in pan . I do a little of both.

  • Lisa says:

    Some folks might like to add a half tsp of cinnamon and 1/4 tsp nutmeg as well as 1 tsp of vanilla for added flavor. I used light brown sugar and it was delicious!

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