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Member recipe

Banana cake

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(152 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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Jan B-M
13th Mar, 2014
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.
8th Mar, 2014
Delicious recipe that I follow every time I make banana cake, nice and moist and is a winner every time! :)
8th Mar, 2014
I follow this recipe every time when making a banana cake, always lovely and moist, its a winner every time! :)
8th Mar, 2014
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.
4th Mar, 2014
I had it again this time I put them in muffin cases and had choco chips as always they were delicious *****
15th Feb, 2014
Easy as! Added some choc chips after mixing all ingredients. Lovely!
8th Feb, 2014
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.
26th Jan, 2014
19th Jan, 2014
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
4th Dec, 2013
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!


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