A quick and easy banana cake recipe to prepare using storecupboard ingredients, this cut-and-come-again cake makes a healthy snack for hungry children just back from school, or a handy addition to lunchboxes. It’s a banana cake best made with very ripe bananas, so it’s a good way of using up bananas that have been sitting in the fruit bowl for too long.
Substitute other fruit for the sultanas, such as dried cranberries or chopped dried figs, or a mix of chopped ready-to-eat exotic dried fruits.
Decorate the top of the cake with glacé icing. Mix 100g sifted icing sugar with about 1 tbsp fresh orange juice, and drizzle in random lines from the tip of a spoon or using an icing bag.
This cake is much lower in sugar than a conventional banana cake. Using sunflower oil instead of butter makes it low in saturated fat too. Bananas are also a great energy booster and rich in potassium, vital for muscle and nerve function and to help regulate blood pressure.
Altered ingredient amounts. 3 eggs 3 bananas 1 tsp baking powder cook on much lower temp and for 20 mins longer( 140c) will be perfect and moist, rise better too - 03 May 2011
Altered ingredient amounts. I used 3 bananas so added 2 TBS milk to loosen mixture. I also put the mix into 2 1lb loaf tins which were pre lined. Made it very easy to slice afterwards into equal portions. Cooked in 50 mins. - 04 Jun 2010
Lovely moist cake but will add some cinnamon/ginger next time. Just needed a little something else. Otherwise a very nice easy to make banana cake. - 06 Mar 2011