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Banana cake recipe

902 ratings

Learn how to make banana cake with this easy banana cake recipe that makes the most of storecupboard ingredients and saves overripe bananas from being wasted. Pair with cream cheese frosting, or serve as a simple pud with ice cream, honey or maple syrup for extra sweetness. See method

Serves 8
20 mins to prepare and 1 hr 10 mins to cook
349 calories / serving
Freezable

Ingredients

300g (10.5oz) self-raising flour
150ml (5fl oz) milk
1tsp vanilla extract
150g (5oz) caster sugar
3 eggs
80g (3oz) unsalted butter, melted and cooled slightly
2 overripe bananas, mashed

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1470kj
349kcal 17%
Fat
12g 17%
Saturates
6g 31%
Sugars
25g 28%
Salt
0.5g 8%

of the reference intake
Carbohydrate 52.2g Protein 7.1g Fibre 1.9g

Method

Preheat the oven to gas, 180°C, fan 160°C. Grease and line a 2lb loaf tin.
Sift the flour into a bowl, then add the milk, vanilla, sugar and eggs. Beat with an electric mixer for up to 1 minute, or until the ingredients are combined and lighter in colour. Pour in the melted butter, then add the mashed banana and beat for a further minute or until well combined.
Pour into the tin and bake in the oven for 1 hour 10 minutes. Test to see if it's cooked by inserting a skewer. If it comes out clean, then it's done. If not, give it a few more minutes and check again.
Once cooked, remove from the oven and allow to cool in the tin for 5 minutes. Then tip out onto a wire cooling rack and allow to cool completely. If you prefer an iced cake, make up some cream cheese icing and drizzle over before serving.
Tip: you can also serve this cake warm straight out of the oven with ice-cream as a pudding. Drizzle with honey or maple syrup for a little added sweetness.