Banana sandwich cake

(21 ratings)
Banana sandwich cake
Banana sandwich cake
  • Serves: 6

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Banana sandwich cake is the perfect way to use up overripe bananas to make a moist, iced sponge which is a really dreamy afternoon treat. The recipe is a Woman's Weekly original from way back in 1939 which just goes to show that classic recipes are always a hit. You'll find yourself making this recipe time and time again - it's ready in under an hour which is a real treat when you're pushed for time and expecting guests round. Kids and adults both will love this recipe so give it a go tonight!


  • 60g (2oz) butter, softened
  • 90g (3oz) caster sugar
  • 1 medium egg
  • Finely grated rind of lemon
  • 1 large ripe banana
  • 125g (4oz) plain flour
  • 1 level tsp baking powder
  • 2tsp milk
For the filling:
  • 3-4tbsp apricot jam
  • 1 banana, thinly sliced
For the icing:
  • 250g (8oz) icing sugar
  • 2tsp lemon juice
  • Yellow food colouring, optional
  • Sugared pink rose petals or ready made cake decorations
  • 2 x 16.5cm (6in) sandwich tins, buttered and base-lined

The original recipe had saffron colouring and crystallised violets for decoration - both are a bit pricey these days, so we used yellow food colouring and crystallised rose petals


  1. Set the oven to 190C/Gas Mark 5.
  2. Cream the butter and sugar until very soft and fluffy.
  3. Beat in egg and lemon rind. Mash banana really well with a fork and add to creamed mixture, mixing well.
  4. Sift in the flour and baking powder, add the milk and mix together lightly.
  5. Divide the mixture between the 2 tins and smooth the tops. Bake for 15-20 mins until firm to the touch. Cool in the tins for 5 mins, then turn out on to a wire rack to cool completely.
  6. To fill the cake: Spread the bases of both cakes with jam, then arrange thinly sliced banana over the top of one of them and sandwich with the other cake.
  7. To make the icing: Sift the icing sugar into a bowl. Mix in the strained lemon juice and 3-4tsp hot water to make a smooth icing. Stir in yellow food colouring, if using. Put the cake on a wire rack and spoon the icing over the cake, letting it run down the sides, or coat it completely. When nearly set, decorate with sugared petals or ready-made cake decorations, if you prefer.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 435(kcal)
  • Fat 10.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(21 ratings)

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I hope to make this today! I hope it turns out well :D

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