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Member recipe

Banana cake

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(151 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

Comments, questions and tips

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12th Nov, 2014
I don't know why, but I have had 2 not very successful cakes from this recipe. Followed exactly and they have all been dense and stodgy. The first time, my bananas were very large so I put it down to that. The second time, I used smaller ones - it was better but not light and fluffy. Now I am trying for a third time, but instead of using the food processor, I am using the food mixer and so we shall see what the result is. Fingers x'd!
24th Sep, 2014
So easy and an absolute winner every time. I used light muscovado sugar, added a bag of chocolate chips, some spice and a bit of extra baking powder, then top with either strusel topping or a sprinkling demerara if I'm feeling lazy.
4th Aug, 2014
So easy, I always put dried mixed mix fruit in as well makes good even better.
11th Jul, 2014
I baked this cake for the first time today. I forgot the vanilla essence but it still turned out great. It tastes and looks good. Highly recommend this recipe! :)
9th Jul, 2014
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. :)
25th May, 2014
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.
4th May, 2014
Oh, forgot to say, I use wholemeal self raising flour and its really good.
4th May, 2014
Very quick simple and delicious!
Jan B-M
13th Mar, 2014
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
28th Apr, 2014
Just tried your recipe. 23 minutes?, just tested and way undercooked. Put in for a further 15mins. Any thoughts?


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