banana cake recipe

I love my mum’s banana cake. When I was growing up she would always bake it when she had some overripe bananas and I could always tell as it made the house smell wonderful. It never lasted long either as it was so scrummy, so I asked her for the recipe when I moved out so I could make it too. Now every time I take a bite it takes me back to when I was a child. Lovely!

banana cake ingredientsbanana cake methodbanana cake methodbanana cake methodbanana cake method

Mum’s Banana Cake
 
Author:
Recipe type: Baking
Prep time:
Cook time:
Total time:
 
This banana cake is great either fresh out of the oven or cold with a slick of spread on it. Delish! To mix it up a bit you could also add walnuts or pecans to the mix
Ingredients
  • 150g self raising flour
  • ¼ tsp bicarbonate of soda
  • 1-3 ripe bananas according to size (this recipe is even better with overripe bananas so don't throw them away!)
  • 150g caster sugar
  • 1 medium egg
  • 65g butter or spread (I used Pure Dairy free spread)
  • ½ tsp vanilla extract
  • a pinch of salt
Instructions
  1. Preheat the oven to Gas Mark 5/ 190°C and line a 2lb loaf tin.
  2. Add the bananas, sugar, butter, egg, vanilla extract and salt to the blender.
  3. Liquidise until the mixture is smooth.
  4. Measure out the flour, bicarbonate of soda and sieve together.
  5. Add the mixture from the blender into the dry ingredients and mix well, then pour into the tin.
  6. Cook for about 30-35 minutes or until it springs back when pressed.
Nutrition Information
Serving size: 10 Calories: 137 Fat: 3 Saturated fat: 1 Carbohydrates: 26 Sugar: 14 Fiber: 1 Protein: 2