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Member recipe

Banana cake

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(111 ratings)

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Cooking time

Servings

Serves 8

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

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Ingredients

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

Method

    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

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currykeemanan's picture
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Made a huge 3 times the size of this, as I had purchased some reduced bananas.
I cut it into chunks and froze individually for entertaining (warm with icecream) and my son's lunch box.
Fantastic texture, a bit sweet for me, so I would probably put in a bit less sugar next time.

dmspo33's picture

A great, simple recipe (even if you are short on all the ingredients).

I've used this recipe a couple of times now and can generally just guess the quantities and the result is always delicious!

corinnecrane's picture

I made this cake today and I cooked it at 140 degrees in a fan oven (as the recipe said 160 - so I took this to be based on a non-fan oven). I cooked it for 1 hour and 10 mins. The cake came out crispy on top and had the consistency of bread pudding inside. Also, when I took the cake out of the oven it collapsed a bit. I'm guessing it wasn't supposed to turn out like this. Does anyone have any ideas where I went wrong? Hotter oven, longer time, less eggs? Many thanks.

mariaslk's picture

Brilliant recipe, worked perfectly. However, I didn't have any SR flour so just used plain with a teaspoon of baking powder. Delicious!

kmanganport's picture

made this cake . it is a lovely cake i only used 2 eggs i think 3 eggs would make it too wet .

larsenab's picture
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Make this cake time and again to get rid of overripe bananas, and it goes down a treat. Added some cinnamon powder instead of Vanilla essence, which also works well. Also, used butter instead of margarine ( not in the habit of keeping in stock) and it stil tastes yummy.

praslin1's picture

I use a food processor because its quicker, but can also be made with mixer. I find that this recipe never fails!

1damum's picture
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Thought I'd give this a try as it seemed very simple and had a few very ripe bananas - I'm not usually that good at cakes. OMG - how easy was that!!! Don't have a food processor so just used a sturdy hand blender in big bowl - was in oven in less than 5 mins. Didn't have a loaf tin so made one batch as 6 big muffins and another in a 9 inch spring cake tin. Both great - muffins light and fluffy and the round cake was delicious warm with a scoop of ice cream.
Anybody know if the end results are freezable?

rgkjersey's picture
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I have adapted this recipe for banana muffins (makes about 14) by increasing the flour to 200g, and baking for 20 mins. I also add a topping of brown sugar and cinnamon. They disappeared in 5 mins when I took a batch into the office today! They are SO easy to make and everyone loves them.

comfreyfan's picture

This was gorgeous, and so easy. We had it fresh as a cake, and also had it warmed with custard - very yummy. Will add some walnuts next time for an extra texture!

ihate_stollen's picture

170g of margarine fat made this inedible. It was so greasy and stodgy.

sideshowsusie's picture
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This is so quick and easy. I used good salted welsh butter instead of marg which makes it more luxurious. Also I added couple of ounces of dessicated coconut to recent attempt - good texture. Thanks for the recipe.

jobichet's picture
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DELICIOUS AND LIGHT WITH SLIGHTLY CHEWY/CRUNCHY OUTSIDE! I made this with 10 mins to spare. Literally threw everything in and whisked all ingredients (not in a food processor). Stirred in some chopped walnuts at the end. Used butter and brown sugar, not white. Husband's a chef, and a picky one at that, and said I could open a coffee shop with it - A REAL HIT!

kittyboop's picture

Mmmmm! Made this with soya butter and a bit of soya milk (as i didn't have enough butter!) still lovely. Also find my oven is very hot so cooked it on gas mark 2 for 45 mins

eviebarnett's picture

errrrrrr............what if you dont have a food processor? forget the recipe?

chelle1986's picture

im just about 2 go and make it! wish me luck :)

tarawill's picture

This was the best way to use up over ripe bananas totally delicious and very easy, I used butter rather than margarine.

tarawill's picture

This was the best way to use up over ripe bananas totally delicious and very easy, I used butter rather than margarine.

samaskew's picture

Great recipie, ill try it!

lonely_voices's picture

i followed this recipe to the letter twice and both times it came out heavy and stodgy.wanted something quick and easy to do...turned into a disaster. love the lemon drizzle cake though...and ready to try the carrot cakes.

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