Our banana cake recipe is naturally sweet, moist and delicious.
Easy to make, our method involves six speedy steps and uses common store cupboard items like flour, sugar and bicarbonate of soda with some butter and overripe bananas. For an extra special finish (and some added texture) we’ve topped with a rich chocolate buttercream and sprinkled on walnuts. But you could definitely enjoy it just as well on it’s own with a cuppa.
- 450g overripe bananas
- 95g butter
- 175g granulated sugar
- 2 medium eggs, beaten
- 200g self-raising flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 70g chopped walnuts
- 2tsp cocoa powder
- 175g icing sugar, sifted
- Few drops vanilla extract
- Extra chopped walnuts, to decorate (optional)
To make this recipe, preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line an 18cm (7in) round cake tin.
Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, and beat until smooth. Stir in the flour, salt and bicarbonate of soda and mix thoroughly. Quickly mix in the walnuts, then pour into the baking tin.
Bake in the oven for 60-75 mins or until a skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.
To make the icing, place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mashed banana and beat well, then add the icing sugar and vanilla extract. Beat thoroughly until very smooth. Use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.
Tips for making banana cake:
Make sure you use brown ripened bananas - as bananas that are brown have the sweetest flavour.
What can you add to banana cake?
If you want to give your banana cake a twist we’d recommend adding dry ingredients to make sure you keep the moisture in your cake.
Try adding dried fruits such as sultanas or cranberries. Or how about nuts like halved walnuts, flaked almonds or even pistachios for a tasty twist.
How long does banana cake keep?
Banana cake can be in kept in the fridge for up to 4 days. It can be left at room temperature too but only for 2 days to make sure it doesn’t loose flavour.
To store your banana cake, its best to wrap in tin foil or store in an airtight container or cake tin so your cake keeps its moisture.