I had a few banana’s left in the bowl that needed using up. So I turned to one of my trusty cook books for some inspiration and found a recipe for banana cake. I hadn’t made one before so I wasn’t sure how it would turn out.

I was really chuffed to find it was wonderfully moist with a lovely banana flavour really coming through. I’ve made this cake several times since and it always goes down very well. I’ve got one friend who especially loves it..

8 oz self raising flour
1/4 teaspoon bicarb of soda
Pinch of salt
3 oz butter
6 oz butter (I use good quality baking marge)
6 oz castor sugar
2 decent sized eggs well beaten
1 lb banana’s very well mashed (They need to be very ripe so those old black ones sat forgotten in your fruit bowl are perfect).

Heat your oven to about 180 degrees. (Slightly lower if it’s fan assisted) and grease or line your cake/loaf tin. I always use the cake liners you can buy from home bargains. they make life much easier..
Mix the flour bicarb of soda and salt together and put to one side
Cream the butter and sugar until it’s light and fluffy then add the eggs a little at a time. If they show signs of curdling, add small amount of the flour.
Stir in the remaining flour and mix well, then add the banana’s mixing them in very well.
Bake your cake for up to 1 and 1/4 hours. I’d start testing it after an hour as it is dependent on how your hot your oven is.

Cool on a wire rack before eating..


Registered nurse, wife, mum and nana. I've had my share of 'hard times' when a child and also in the early years of being married. I learned a lot about how to make the pennies stretch further, so I'm going to share my little hints and tips with you...