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Member recipe

Banana cake

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(142 ratings)

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Serves 8

Moist banana cake, easy to make and uses up overipe bananas

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  • 2 ripe bananas (overipe is best)
  • 170g caster sugar
  • 170g self raising flour
  • 170g soft margarine
  • 3 eggs
  • Fewdrops vanilla essence


    1. Use a food processor Pre heat oven to 160C / gas mark 3
    2. Add all ingredients and blend until well mixed
    3. Pour into lined loaf tin
    4. Bake for 1 hour
    5. Cool and enjoy
    6. If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture

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Comments (220)

nina82's picture

It seems it is either or with this recipe: people love it or simply cannot make it work. For me it worked PERFECTLY. So nice and fluffy cake!!! YUM! Followed the recipe but added a bit of coconut, cinnamon and nutmeg, and also more baking powder. I think the reason why this recipe has failed for some people is the use of self-raising flour (which I personally don't understand why anyone would use as you don't know the quality of the raising agent that is in the flour which might be older than you think - better use plain flour and add your rising agent yourself) - so I would suggest use plain flour and add 2 tsp of baking powder, which is what I used. Just add all ingredients to a bowl and mix all well. Baked at about 170 deg for 55 min. Now I should stop eating and leave at least one piece for my boyfriend for when he comes home. :)

rgkjersey's picture

I've been making this recipe (with a teaspoon of cinnamon) as muffins for about 2 years - they disappear as soon as they hit the office! This time, having some VERY soft bananas that needed using up, I tried it with the extra teaspoon of baking powder and 100g of desiccated coconut. I also added some freshly grated nutmeg in the mix and on top before it was baked. When cool, I then drizzled a lemon juice and icing sugar icing over the cake. This was perfection! The coconut makes a very moist cake and the flavours are terrific. Can't wait for some more squidgy bananas to do this again.

trudint's picture

Oh, forgot to say, I use wholemeal self raising flour and its really good.

trudint's picture

Very quick simple and delicious!

Jan B-M's picture

I made this last week and found it a little bit heavy, so I tweaked it to my trusted sponge cake recipe of 175g caster sugar, 175g self raising flour, 175g butter, 3 eggs, 2tsp vanilla essence, 1tsp baking powder and 1tbsp of boiling water. I then chopped 2 bananas, folded them into the mix and baked it at 180 degrees (fan assisted oven) for 23 minutes. Absolutely gorgeous

Bionic's picture

Just tried your recipe. 23 minutes?, just tested and way undercooked. Put in for a further 15mins. Any thoughts?

Jan B-M's picture

I tried this last week but found it a little bit gloopy so I tweaked the recipe to my trusted sponge cake recipe of 175g of caster sugar, 175g of butter, 175g self raising flour, 1tsp baking powder, 2 tsp vanilla essence and 1tbsp of boiling hot water then chopped two bananas mixed it all together and baked in fan assisted oven on 180 degrees for 23 minutes. Absolutely gorgeous and so light.

lwhite92's picture

Delicious recipe that I follow every time I make banana cake, nice and moist and is a winner every time! :)

lwhite92's picture

I follow this recipe every time when making a banana cake, always lovely and moist, its a winner every time! :)

Bluejade's picture

I make this with gluten free multi purpose flour as 2 family members suffer from Coeliac Disease. I don't change anything else and it turns out moist, tasty and very rarely lasts a day.

steeplecooks's picture

I had it again this time I put them in muffin cases and had choco chips as always they were delicious *****'s picture

Easy as! Added some choc chips after mixing all ingredients. Lovely!

steeplecooks's picture

It was delicious i used 1 banana instead of two but it was a big one and i did not use vanilla essence. I will definitely use this recipe again.

FrankieBowles's picture

I have made this cake twice now and it is both fool proof and extremely delicious!! With a lovely moist centre and a lovely sweet taste it is one of my favourites!!!

Tove Cecilia's picture

Yummy Yummy Yummy! I made this for the first time yesterday and it's a definite Winner with a capital W! I am not a a particularly good baker but this was easy peasy and I blended all the ingredients together with a hand held mixer. I did read a few of the comments before I made it and I am really glad I did as I got some really valuable tips from fellow enthusiasts. The first tip I used was to add a cup of coconut, and it not only adds great taste but a fantastic moistness to the cake and only used half the sugar. The second fantastic tip was to add a tbsp of baking powder, I really believe it made a huge difference. I made a double batch and baked a cake in a loaf tin and another in a fluted cake tin, and I would definitely recommend using a loaf tin, it was more moist and spongier. Next time I will add crunchy peanut butter as I reckon that will add a whole new dimension to this already fantastic cake!

heatherheidi's picture

really nice cake, added a bit of baking powder, plus 100g of coconut very light and moist.

AJane's picture

Great recipe for this student! Flatmates loved it, had all the ingredients in the cupboard (a rare thing!) and worked in a temperamental oven. Definitely reccomend!

baileyb21's picture

I've made this loads of times now and a few times I've had the greasy stodgy result and I have to say that it seems too be influenced by the size of the eggs and bananas. If they are pretty large then reduce the butter by 20g but if both your eggs and your bananas are fairly small then keep it the same. About to make it again for the third weekend in a row :-)

lightning.26's picture

This cake is utterly amazing. I could easily eat the whole lot to myself especially as I've topped it with a cream cheese icing. Will be using this recipe again very soon.


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