Posted by: Joan Spiller | November 23, 2015

Banana cake – Recipe

Banana cake

Let’s face it – we’ve all bought bananas & then a week (or 4!) later gone: “doh, now what?” when faced with over-ripe black skinned gooey goodness in the fruit bowl.

This recipe has evolved over many years, from what I recall was a fairly dry cake in my youth (Mum’s recipe called for 2 eggs & 50g butter – Ration recipes .. ugh!) to this gorgeously moist, tasty cake .. and I am not even a banana cake fan .. but this one, I can eat.

You need to take charge of the cooking time, it varies from oven to oven .. otherwise, everything else in this recipe is fool-proof!

250g unsalted butter (@room temp)
1 &1/2c white sugar
4 large eggs (or 5 med sized) again at room temp
2t vanilla essence
4 large, over ripe bananas (mashed)
2t baking soda
1/2c hot milk
3c white, high grade flour (sifted)
2t baking powder

Preheat your oven to 160 (fan) or 175 (no fan)

Grease and line the base of your cake pan, 23cm is about perfect for this amount of cake mix

Beat butter & sugar then add eggs (one at a time, beating as you add)
Add the vanilla and then the mashed bananas
Heat milk and dissolve baking soda in it before dumping into the wet mix

Sift flour & BP together then gently combine the wet & dry, be careful not to over mix, lift and gently fold it all together

Pour into your prepared cake tin and bake until cooked. I find it takes about an hour but start checking it at 45 mins

Ice with lemon icing once cold or dust with icing sugar and serve hot, with a dollop of ice cream for dessert .. yum!


NB I love to top with lightly toasted nuts. Pecans are my fave but walnuts will do fine too. Simply scatter pecans on top before you bake it, for a toasty crunch of wow!

This freezes well and also keeps for several weeks in a sealed container, as it’s so moist .. in warmer climates, it may go mouldy on about week 3 so maybe chuck in the fridge.


  1. Hi again, this would be a super contribution to Food on Friday: Victorian or Afternoon Tea Party over at Carole’s Chatter. Cheers and Happy Thanksgiving to all Americans everywhere!

    Liked by 1 person

  2. I want Patsy to try this. Are the oven temps C or F? Wish I had the pecans and funds to mail you those pecans 😦


    • Sent you an email, Jim it’s about 340 deg in USA temps 😉


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