Mum's banana cake

    1 hour 45 min

    This is a no-nonsense, foolproof banana cake recipe that my mum always made with her brown bananas that had gone past their prime. She would freeze overripe bananas and then use them to make this cake when she had enough. A lovely banana cake recipe!


    Cheshire, England, UK
    54 people made this

    Serves: 8 

    • 225g (8 oz) plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 100g (4 oz) butter, softened
    • 200g (7 oz) caster sugar
    • 4 to 5 very ripe bananas, mashed
    • 50g (2 oz) shelled walnuts, chopped
    • 50g (2 oz) raisins (optional)
    • 2 eggs, beaten
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat the oven to 170 C / Gas 3. Grease a shallow 20cm (8 inch) square tin and line with baking parchment.
    2. Sift together the flour, salt and bicarb. Rub in the butter. Stir in sugar, bananas, walnuts and raisins.
    3. Make a well in the centre and add the beaten egg and vanilla. Gradually work the dry ingredients into the liquid, but don't over-mix.
    4. Pour the mixture into the prepared tin and bake for 90 minutes, or until golden and tests done with a skewer. Cool in the tin, then turn out on a wire rack.

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    Reviews & ratings
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    Reviews in English (4)


    We really enjoyed this cake and are about to bake it again.  -  10 Jan 2011


    Excellent and a firm favourite in your home. We use Dove farm gluten fee SR flour, 1/2 molasses 1/2 unrefined brown sugar and miss out raisins and walnuts. Thanks for the tip about freezing bananas  -  14 Oct 2014


    Just finished this cake and it was very easy and tasted okay. I had to reduce the temp to 150 as it was burning too quickly.  -  28 May 2014