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Member recipe

Banana cake

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(152 ratings)

Member recipe by


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

Comments, questions and tips

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5th Jun, 2010
I just made this Banana Cake for the first time and had to stop myself from polishing off the whole lot. I used light brown sugar instead of caster sugar and butter instead of marg. Also, I whisked the mixture instead of using a food processor and I don't have a loaf tin or a cake tin so just used a glass pyrex dish and it worked beautifully.
24th May, 2010
Friend popped round just as my cake was cooling, and the vote was yummy.
23rd May, 2010
I am going to make this cake tomorrow, hope it turns out as well as everyone else's.!!!
22nd May, 2010
just gonna try it.wish me luck!!!
14th May, 2010
not great - certainly nowhere near as good as Nigella's banana cake which also contains sultanas and walnuts and only 125gms of marg.
11th May, 2010
i have just made this and its in the oven as i type on 11th may 2010 so fingers crossed it works and is nice will let u know how it turns out
3rd May, 2010
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.
3rd May, 2010
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!
1st May, 2010
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.
28th Apr, 2010
Brilliant recipe, worked perfectly. However, I didn't have any SR flour so just used plain with a teaspoon of baking powder. Delicious!


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