Dotty banana fairy cakes

Dotty banana fairy cakes

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(42 ratings)

Prep: 30 mins Cook: 20 mins - 22 mins


Makes 12
These sweet banana cakes are lovely and simple to make for a bake sale or children's party

Nutrition and extra info

  • Freeze un-iced cakes only

Nutrition: per serving

  • kcal236
  • fat8g
  • saturates5g
  • carbs40g
  • sugars31g
  • fibre0g
  • protein2g
  • salt0.29g
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  • 100g caster sugar
  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g self-raising flour
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 1 very ripe banana



    Probably the best known, most popular tropical fruit, their name probably derives from the…

To decorate

  • 140g icing sugar
  • 100g ready-to-roll regal icing
  • red food colouring
  • hundreds and thousands


  1. Heat oven to 180C/160C fan/gas 4. Line a 12-bun tin with fairy cake cases. Put the sugar, butter, flour, eggs, vanilla and banana in a big bowl together. Beat with an electric whisk until banana is mashed and everything mixed. Divide between the cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool.

  2. To decorate, mix the icing sugar with enough water to be spoonable, but not too runny or it will dribble off the cakes. Spread some over each cake. Knead some food colouring into the regal icing to make a bright red colour. Roll 12 different-size balls, dip one side or the top of each in some sprinkles and stick one on each cake.

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Comments, questions and tips

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jillb245's picture
7th Apr, 2020
This recipe works perfectly without any tweaking except that the stated cooking time is a little too long if using fairy cake cases & not the bigger muffin-type. 15 minutes seems to work for me. They are so easy, & delicious with or without icing.
daggi's picture
20th Aug, 2017
I'm not a great baker and have been disappointed many times when making (or should I say trying to make) cupcakes with my little daughter. This recipe though turned out amazing! The cupcakes are moist and fluffy and really delicious. We've only just made a batch and my daughter wants to make another tomorrow! :) I definitely recommend! d:)
13th Jan, 2017
Five stars. I used Pure Sunflower spread and Gluten-free SR flour (same quantities) to make this dairy and gluten free for a children's party. I tasted them when they cooled (just to quality assure) and they felt heavy to pick up but didn't actually taste dense. In fact they were so sweet and delicious that I didn't even end up icing them; just a little icing sugar dusted on. They went down an absolute storm! Will definitely be making again.
15th Aug, 2015
Brilliant, really tasty and super quick and easy recipe!! I used the cake recipe and decorated with my own icing to make minion cupcakes. It's so good that this is my fourth time using it in the last month. It even works as a loaf.
15th Apr, 2015
This recipe is brilliant. I halved the recipe but still added a whole very ripe banana which gave a wonderful banana flavour and aroma. I also added dried cranberries and white chocolate which went very well with the banana flavour. Very easy to make too.
31st Mar, 2015
These are really tasty and very moist, I find they stay moist for a few days if kept in a tub. We make them without the topping and find they are quite scrummy enough without. I don't get 12 cakes out of the mixture though, more like 8 but perhaps I just overfill my cases as we like slightly bigger cakes! I also don't have to cook them for 20 minutes, more like 15, but this may be because I am only cooking 8 cakes? This recipe has gone down so well with grown ups and kids alike that it's become one of my staple recipes and always gets a run out whenever there are any leftover ripe bananas!
1st Mar, 2015
Made these with gluten free flour And they are sensational! So light and moist and very tasty. I didn't ice them as I preferred them without. Highly recommend them.
9th Jun, 2013
Doubled this recipe up, really simple to make and they all were all gobbled up quite quickly! (I didn't bother with the icing). Although after 20 minutes in the oven mine were quite golden-brown on top and so some had a bit of a crunchy top, so I think I'd cook them for a little less time next time (but that could just be my oven!)
7th Jun, 2013
These went down a storm at work and were so quick and easy to make! I got more than 12 out of the mix as I only filled the cases half-full. However they were a little on the small side as they don't rise as much as normal fairy cakes - I think filling the cases approx 3/4 full should be about right :-)
5th Mar, 2013
These were lovely... although I didn't follow the recipe to the letter! I used only 90g of sugar. I also used slightly too much Flora Cuisine (the liquid stuff that comes in a bottle) and thought the mix looked a little too runny, so added a generous sprinkle of ground almonds. Finally I threw in a very generous handful of chopped walnuts. I didn't ice them as I didn't want them too sweet, so just sifted a little icing sugar over the cakes before serving. Delicious. And very simple. It won't let me save a rating, but I'd give it a 5!


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Emma Thomas's picture
Emma Thomas
21st Oct, 2018
Easy to make and although a bit heavier than my fairy cakes are, they are a useful way to use up over-ripe bananas. Fill your patty tins at least 3/4 full.
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