Banana cake recipe

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serves: 12
Skill: medium
Cost: cheap
Prep: 15 min
Cooking: 1 hr

Nutrition per portion

Calories 314 kCal 16%
Fat 11g 16%
Carbohydrates 51g 16%
  -  of which Sugars 34g 38%
Protein 4g 8%
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  • Our banana cake recipe is naturally sweet, rich, moist and delicious. This easy-to-make recipe works deliciously well with a cup of tea for one, or if you're feeling generous, up to 12.

    Banana cake was the first choice for Prince Harry and Meghan Markle’s wedding cake and we can see why. Our banana cake recipe is a consistent crowd-pleaser!

    With this banana cake recipe, the deliciously moist sponge is sprinkled with walnuts and topped with a rich chocolate buttercream. Chocolate complements the banana flavour and everyone loves a pudding with chocolate involved.

    Make sure the bananas you use are nicely ripe and brown (it’s a great way to use up bananas that have been left in the fruit bowl for some time!) as this make the banana cake extra moist, soft and wonderfully sweet.

    Looking for more delicious inspiration? We’ve got loads more scrumptious cake recipes right here!


    • 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.

    Top tip for making Banana cake

    If you want to make a banana cake with a real punch of banana flavour, 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.

    What spices go well with banana cake?

    If you’re looking for a way to spice up your banana cake add a pinch or two of your favourite spice. We’d recommend cinnamon for a sweet option, ginger for a warming kick or how about clove for a punch of flavour.

    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.

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