Easy Banana Cake

A moist loaf-style banana cake made with ripe bananas, brown sugar, melted butter, and self-raising flour. Add cinnamon and chopped nuts for extra warmth and texture, or serve it plain with tea or coffee.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

3 medium bananas, about 250-300 g peeled Very ripe bananas, mashed
100 g Unsalted butter, melted and slightly cooled
100 g Light brown sugar or light muscovado sugar
2 eggs Large eggs
1 teaspoon Vanilla extract
200 g Self-raising flour
1 teaspoon Baking powder

Optional Additions

1 teaspoon Ground cinnamon
50 g Chopped walnuts or pecans

Method

Step-by-Step

Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease and line a 900 g/2 lb loaf tin with baking parchment.
Mash the bananas in a bowl until mostly smooth, leaving a little texture if you like. Whisk the melted, slightly cooled butter and brown sugar together, then beat in the eggs and vanilla.
Stir the mashed bananas into the butter mixture. Fold in the self-raising flour, baking powder, and cinnamon, taking care not to overmix.
Fold in the chopped walnuts or pecans if using. Spoon the batter into the prepared loaf tin and level the top.
Bake for 50–60 minutes, until the cake is risen and golden. A skewer inserted in the center should come out clean or with a few moist crumbs.
Cool the cake in the tin for 10 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing.

Notes

Use heavily speckled or brown bananas for the best sweetness, moisture, and banana flavor. Measure flour by weight and fold gently to avoid a dense loaf. If the top browns before the center is cooked, loosely cover it with foil for the final 15–20 minutes. Serve plain, dusted with icing sugar, or with cream-cheese frosting made from 100 g cream cheese, 50 g softened butter, 100–150 g icing sugar, and a little vanilla.