The only banana cake recipe you will ever need

The only banana cake recipe you will ever need

The only banana loaf recipe you need

Lots happened this week.   One was that I bought a new bread maker.  The other was that four bananas started to look past their best.   A happy coincidence that I decided to do something about.   Baking is my new happy thing to do.   The results are still a bit iffy on some things but putting some ingredients in a pan and then seeing them change into something a few hours later is a thing of joy.    And there can never be too much bread and cake in the house.   Well there can be if you have coeliac disease obviously but I am now experimenting with gluten free flours so soon we will be awash with baked goods and no visitor will leave without a freshly baked loaf.

But back to the bananas.   This recipe was super easy and is cooked in just over an hour.   If you don’t have a bread maker you could still make the recipe but bake it in the oven, probably around 160 maybe?  You would need to keep an eye on it though.

The only banana cake recipe you will ever need
Prep time
Cook time
Total time
Super easy way to use up over ripe bananas
Recipe type: Cakes
Cuisine: Easy
Serves: 10
  • 100g butter
  • 75g light brown sugar
  • 175g golden syrup
  • 3 over ripe bananas
  • 2 medium eggs
  • 5tbs of sour cream or thick natural yogurt (I used Alpro Soy vanilla as it was all we had)
  • 5tbs of milk
  • 300g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ground cinnamon
  • pinch of salt
  • chopped walnuts
  1. Lightly grease your bread pan and line it with parchment
  2. Put the butter, sugar and syrup in a small saucepan and gently beat until the butter has melted. Stir and leave to cool
  3. Peel and mash the bananas in a bowl. Crack in the eggs and beat with a fork until mixed. Stir in the yogurt and the milk.
  4. Add the melted mixture and stir really well
  5. Sift in the flour, the bicarb, cinnamon and salt. Stir until smooth
  6. Spoon into the bread pan
  7. Scatter walnuts on top
  8. Put the pan in breadmaker and put on bake setting for an hour and five minutes

Leave it in the pan for about five minutes before turning out on to a cooling rack.

Stand back and admire your good use of over ripe bananas

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