Banana cake recipe

A good banana cake is difficult to beat - and it’s the perfect way to use up over-ripe bananas in a really yummy way.

Makes one 900g cake - approximately 12 slices


  • 225g self-raising flour
  • Pinch of salt
  • 100g chilled butter, cut into pieces
  • 100g light muscovado sugar
  • 2 medium eggs, beaten
  • 1 tsp vanilla extract
  • 400g ripe bananas (weighed with skins)
  • 1-2 tbsp milk

Frosting (optional)

  • 200g cream cheese
  • 1 tsp finely grated lemon rind
  • 1 tbsp icing sugar


  1. Check the oven shelves - the cake needs to be baked in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/gas mark 4. Grease and line a 900g (2lb) loaf tin.

  2. Sift the flour and salt into a large mixing bowl. Using your fingertips, rub the chilled butter into the flour until the mixture looks like fine breadcrumbs. Stir in the sugar.

  3. Beat the eggs and vanilla extract together. Peel the bananas and mash them using a potato masher or a fork. Add the eggs and mashed bananas to the cake mixture. Stir everything together until combined. Check the texture - the mixture should have a soft, dropping consistency. This means when you lift up a generous spoonful from the bowl, it will drop off in a moment or two. If the mixture is too stiff, stir in 1-2 tablespoons of milk.

  4. Turn the mixture into the prepared tin and level the surface. Bake for 55-60 minutes. Remember that ovens vary - your cake may need a little longer. To test that it’s cooked, insert a fine skewer into the centre of the cake. If it comes out clean the cake is cooked. If not, bake for a little longer.

  5. Stand the cooked cake on a wire rack and let it cool completely in the tin. When cool, remove the lining paper.

  6. If frosting the cake, mix together the cream cheese, grated lemon rind and icing sugar. Spread over the surface of the cake.

Tip: If frosting the cake, keep the finished cake covered and refrigerated, though let it come up to room temperature before you eat it.


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Wednesday 02 February 2011
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