Banana cake has always been a weakness of mine. When I lived at home, I would jump at every opportunity to make a banana cake. Now that I spend the majority of the year at university, I bake to satisfy home and family cravings – It’s also a great, cost effective treat to snack on when I’m in my flat or on my way to lectures for those tedious 9 am starts!

IMG_4628[1]Baking this cake also allows you to get rid of bananas that you do not want to eat before they go off! I found that in my first year of university, perishable foods used to spoil so quickly before I even got the chance to use them and so using ripened bananas is a way to reduce food wastage. Different banana cake recipes will vary in terms of the sweetness and texture of the bake, but for this particular recipe you should end up with a rather sweet, soft and spongy cake. They can be made in a regular cake tin or a loaf tin but it’s completely up to you which one you choose – It’ll still have the same great taste!  I hope you enjoy.


  • 8 oz self raising flour
  • 5 oz fine brown/ caster sugar
  • 4 oz butter
  • 2 eggs
  • 3 ripened bananas
  • A few drops of vanilla extract
  • 1 tsp cinnamon


  1. Preheat the oven to 160 C. In a large mixing bowl, add the sugar and butter and mix them together using a fork. Add two eggs and whisk till smooth.
  2. Slice the bananas into small chunks and put them in a separate bowl with cinnamon. The bananas can be blended for a smoother batter but if you haven’t got this is also fine. Fold the bananas into the main mixing bowl with the eggs, butter and sugar.
  3. Sieve the self raising flour into the mixing bowl and whisk. By using a sieve this helps to reduce clumps within the mixture and promote a fluffy textured bake.
  4. Add a few drops of vanilla extract, a maximum of one teaspoon.
  5. Line your tin with grease-proof paper and add the cake mix.
  6. Put it in the oven for approximately 50-55 minutes or until golden brown. In order to check if the cake is cooked, stick a knife into the middle and if there is no batter on the knife then it is ready!
  7. Remove the cake from the tin carefully and place on a cooling rack for 15 minutes.
  8. Slice a piece of cake and enjoy!



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