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Banana cake

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Banana cake recipe
  • Serves: 12

  • Prep time:

  • Cooking time:

    (may need an extra 15 mins)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

 

This hearty banana cake is a delicious way to use up any leftover bananas you might have lying around. The dense sponge is sprinkled with walnuts and topped with a rich chocolate buttercream to complement the banana flavours. To make banana cake, you need to make sure the bananas you use are very ripe.

Ingredients

  • 450g overripe bananas
  • 70g butter
  • 175g granulated sugar
  • 2 medium eggs, beaten
  • 200g self-raising flour
  • tsp salt
  • tsp bicarbonate of soda
  • 70g chopped walnuts

For the icing:

  • 25g butter
  • 2tsp cocoa powder
  • 175g icing sugar, sifted
  • Few drops vanilla extract
  • Extra chopped walnuts, to decorate (optional)

That's goodtoknow

cartoon image of chef

Add ½tsp cinnamon to the banana cake mix for extra spice.

Method

  1. Preheat the oven to 180C/350F, Gas Mark 4. Grease and line an 18cm (7in) round cake tin.
  2. Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
  3. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, and beat until smooth. Stir in the flour, salt and bicarbonate of soda and mix thoroughly. Quickly mix in the walnuts, then pour into the baking tin.
  4. Bake in the oven for 60-75 mins or until a skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.
  5. To make the icing, place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mashed banana and beat well, then add the icing sugar and vanilla extract. Beat thoroughly until very smooth. Use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.

Average rating

  • 4
(84 ratings)

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Your comments

Moses Montenegro

I'm from the United States and this is what I did with the recipe. I had to doctor it up a little due to the fact that I didn't have all the ingredients! But I am pleased with the end product. I made it for my dad for his birthday, he loves bananas! I hope he likes it. I am new to baking and this is the first thing I've baked from scratch. It was fun to make. :)

MsPastrychef

when the icing becomes too runny while you are mixing it, cover it & leave it in the chiller for 10 minutes or so until it stiffens in consistency then take it out & beat it with a mixer till it becomes smooth & spreadable enough to use as icing for the cake

MsPastrychef

to prevent the icing from becoming too runny, when making the icing, use a chilled mixing bowl & do NOT leave the butter at room temperature before using it. use it straight from the chiller. if you use mashed banana in the icing, it will last a good 4 to 7 days as long as you keep it chilled

MsPastrychef

you probably overmixed the batter

Mary

The cake didnt rise. I made the icing and it's worst. It was so runny and i hope my mom wll like the cake and i hope the cKe will be delicious

Anne Baker

Do you mean cm instead of inches?

Valerie Sadler

Just baked the cake yesterday for my friends birthday tea tonight.. Looks yummy. The icing didn't turn out quite as the picture above and we have yet to taste it.. But looking forward to seeing how it has turned out.. More to come tomorrow.. Val..

Josie

I omitted the bicarb and added a tablespoon of golden syrup and a drop of milk. Baked for 1hr 15 mins. Gorgeous!

Stl

I made this yesterday and it was gorgeous. Not all my bananas were overripe. I used 2 overripe and 1 yellow. I whizzed them with a handheld mixer until really smooth. I have arthritis and mashing them would be hard work for me. I substituted the walnuts for finely chopped and peeling eating apples as my husband is allergic to nuts. I did cover the cake with tin foil to stop it overbrowning. I will definitely make this again.

Capricornbabe

I made this cake in a bundt tin and susbstitued chocolate chips for the walnuts, as my children don't like them. Instead of icing. I dusted the ring with icing sugar. About half way through baking I covered with tin foil as the top was getting very dark and it still needed time baking. The result was delicious and I have another one baking in the oven right now. I very much recommend this recipe.

jubaker

I wonder what it is you did differently, as I love the look of the cake, but mine turned out like a brick!

jubaker

Made this today. Wish I had read some of the other comments. Far too long in the oven at an hour and pretty much didn't rise at all. Looks lovely in the photo, but there's no way I could even disguise this one!

Nikki84

I love this recipe, in fact i made it for the first time yesterday and it went down so well i've just made a second cake today! I don't use the nuts, and replaced them with the same weight in sultanas. I didn't make the icing yesterday, but gave it a go today. I found the icing comes out quite runny, like others have said, and even more icing sugar isn't seeming to help. Also, with mashed up banana in the icing does anyone know how long it will last for?? I may well leave the icing out next time, because even without it's a lovely, moist, tasty cake. By far the best banana cake i've ever had!

Katy goodtoknow Recipes

Hi BB, sorry to hear you didn't enjoy the recipe - wondered what size cake tin you used? The recipe calls for an 18inch round tin which is quite small for a round cake - using an 18 inch tin and the bicarb along with the self-raising flour will help the cake to rise higher - using a 20inch or 24inch tin will make the cake a bit shorter - hope that helps!

BB

The finished cake is nothing like that in the picture. I followed instructions exactly, yet cake came out a third of the size of that in the picture, and the icing was too runny to spread on to the cake, even after leaving it in the fridge for a couple of hours before spreading. Taste was ok, although very sweet, too sweet.

Jolene goodtoknow Editor

Thanks for the tip, Hannah

Hannah09

I made this cake yesterday. I didn't use the icing. I used a round cake tin, cooked it for 1 hour and found the cake was quite dry. I think it needed 45 minutes in the oven max so its moist. Or use a loaf tin and cook for 1 hour.

Irene

I made this recipe in a loaf tin without the icing and it was gorgeous. The best cake I've ever made, so moist and tasty.

jill

I made this cake last week and actually found it to be a bit dry. This time round, I added slightly more banana, 1/2 tsp mixed spice, 1/2 tsp cinnamon. I removed the walnuts so my toddler could eat it too- he loved it! I iced all over the cake and decorated with gold dragees for a festive look- delicious! x

Mel

I made this cake and actually decided to cook it in a loaf tin. I was very pleased with my finished product and do recommend the recipe. My icing turned out fine and i followed the recipe.

Sarah

The cake was good and turned out well. However, the icing was very runny and was more like a sauce. I could not get it to set even after adding more icing sugar - spoilt the look of the cake.

Sid

I followed Georgina's advice and put the icing in the middle, it was delicious. I would double the cake mix though if you want a big cake, as it doesn't come out nearly as tall as the picture! Delicious, moist cake.

Melina

Delicious cake, but it doesnt raise as high as in the picture. I would personally add the vanilla to the actual cake, not the icing. But other than that, this is a very good recipe :)

Georgina

Made this yesterday and the cake itself is lovely and moist - must be the pound of overripe bananas! However the icing is very sweet. I would recommend using this in the middle after slicing the cake in half to sandwich back together or leave out altogether. Would make this cake again although not sure about the icing.

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