Banana Cake
Banana cake is the best home for bananas that have gone black and spotty in the fruit bowl: the riper they are, the sweeter and moister the loaf. This one uses melted butter and a single bowl, so there is no creaming and no electric whisk. It bakes in a 900g loaf tin in 55 minutes and cuts into 10 slices that are good with a mug of tea.
- Total
- 1 h 50 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 10
- Per serving
- 265kcal
Ingredients and swaps for banana cake
Choose bananas that are heavily speckled or even black, because the sugar in the fruit does half the work. Three bananas should weigh about 300g once peeled. If yours are small, add a fourth rather than leaving the batter short.
Light brown soft sugar can replace the caster sugar for a deeper, toffee-like flavour. Self-raising flour works in place of the plain flour and baking powder: use 200g and keep the bicarbonate of soda.
Banana cake: the method
Tap a time to start a timer.
- Prepare the tin Heat the oven to 180°C (160°C fan), gas 4. Line the loaf tin with baking paper, leaving a little overhang on the long sides so you can lift the cake out later. Melt the butter in a small pan over a low heat, then leave it to cool for a few minutes.
- Mash the bananas Mash the bananas with a fork in a large bowl until almost smooth. A few small lumps are fine. Stir in the melted butter, caster sugar, eggs and vanilla.
- Add the dry ingredients Sift or spoon in the flour, baking powder, bicarbonate of soda and salt. Fold gently with a spatula until you can no longer see any dry flour. Stop mixing as soon as it is combined.
- Bake Scrape the batter into the tin and level the top. Bake for , covering loosely with foil after if the top is browning quickly. The cake is ready when a skewer pushed into the middle comes out clean.
- Cool Leave the cake in the tin for , then lift it out by the paper onto a wire rack. Wait at least before slicing so the crumb can set.
Variations and serving
A loaf like this is good plain, with butter on a slice, or with 75g of chopped walnuts or chocolate chips folded in at the end. For a chocolate version, see banana cake with chocolate.
It also suits an afternoon tea table alongside a carrot cake, as both slice cleanly and keep well.
Common problems and fixes for Banana Cake
- The cake is heavy and dense.
- The batter was overmixed after the flour went in, which makes the crumb tough. Fold only until the last streak of flour disappears.
- The cake sinks in the middle.
- It was taken out before the centre had set, or the oven door was opened too early. Keep the door shut for the first 40 minutes and do the skewer test before lifting the tin out.
- The banana flavour is faint.
- The fruit was not ripe enough. Use bananas with plenty of black spots on the skin, as they are softer and much sweeter than yellow ones.
Frequently asked questions about Banana Cake
Can I use frozen bananas?
Yes. Thaw them fully, then mash them together with any liquid they release, because that liquid is full of banana flavour.
How long does banana cake keep?
Up to 4 days in an airtight tin at room temperature. For longer, wrap individual slices well and freeze them for up to 3 months, then thaw at room temperature.
My bananas are not ripe enough. What can I do?
Bake them unpeeled on a tray at 180°C (160°C fan), gas 4 for about 15 minutes, until the skins are black and the flesh is soft. Let them cool before mashing.
How do I know when the cake is done?
Push a skewer into the centre. It should come out clean or with a few dry crumbs, with no wet batter. The top should be deep golden and spring back when pressed lightly.
How did you like the recipe?
4.8 / 5 · 5 ratings
