Best Ever Banana Cake

A Family Favourite

Life without cake isn’t really life at all. What could be more welcoming than a cup of tea and a slice of home-baked banana cake when a friend or neighbour pops by?

My family have our own favourite cakes and bakes, and my ‘Best Ever Banana Cake’ is up there in our top 3. It’s a regular in lunch boxes and on picnics as it transports really well. It contains 4 bananas so surely that’s got to be good for you too hasn’t it?

Tried and Tested Recipe

I’ve made many different banana cakes and this is my version of the very best ones combined. This recipe is perfect for using up overripe bananas (I freeze any over-ripe bananas, then when I have 4, I defrost them and bake this cake). Best Ever Banana Cake is really light, moist and keeps well for up to 5 days. The cake gets stickier the longer you leave it, although I have to confess it’s never around long enough in my house!

Best Ever Banana Cake

  • Serves 8-10
  • Perfect for using up over ripe bananas
  • Make in a food processor or mix by hand
  • Serve warm with custard or cool as cake
  • Freezes well


  • 4 ripe bananas
  • 200g soft dark (muscovado) sugar
  • 75g soft butter (or cooking margarine such as Stork is fine)
  • 1 egg
  • 175g plain flour
  • 1 tsp bicarbonate of soda


  1. Heat the oven to 180c / 160 fan/ Gas mark 4
  2. Grease and line a 1lb loaf tin, or a 20cm x 20cm brownie tin. If you are unsure what I mean, you can view my kitchen kit page
  3. To make this cake using a food processor, put the bananas, sugar, egg, butter (or baking margarine) into the bowl using the standard blade, blitzing it until you have a smooth batter.
  4. If making this cake by hand, mash the bananas in a large mixing bowl (using either a potato masher or a fork) until they are smooth. Add the sugar, a beaten egg and the butter (or margarine). Beat the mixture really well using a wooden spoon , as you need to have a smooth batter.
  5. Add the flour and bicarbonate of soda to the batter and pulse in the food processor, or mix well using a wooden spoon.
  6. Pour the cake mixture into your greased and lined cake tin and gently smooth the top of the cake so it is flat.
  7. Bake in a preheated oven for 40-50 minutes if using a loaf tin or 30-40 minutes if using a brownie tin. To check the cake is cooked, place a skewer in the centre. It will come out clean if the cake is ready. If any of the mixture is still stuck to the skewer it means the cake needs longer in the oven.

Leave the banana cake to cool in the tin, or serve warm with custard. Yum!

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