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Sunday 26 February 2017

Banana Cake

Recently The Photographer and I both bought a bunch of bananas.  We really must communicate better.  We could only get through one of the bunches so we ended up with one uneaten bunch of the brown-spotted variety.   What to do?

Well, we had mashed banana on toast for breakfast, and later I made two banana cakes, just doubling up on the ingredients below, and dashed one round to Son.

The smell coming from the oven as it cooked was tempting The Photographer so much that we ate a slice as soon as the cake came out of the oven - it's at its absolute best then! 

So easy to make with ingredients usually to hand.  Such a popular cake.  Its not too sickly sweet, so is perfect for us.
The slice can be buttered but when it's fresh out of the oven it needs nothing but an eager mouth!

You probably have your own recipe for banana cake but I made the cake, took photos and wrote up the recipe for you so that I could share the love.

 Banana Cake

Makes 1 cake of about 8 slices

90 gr soft butter (plus a bit for greasing the pan)
90 gr caster sugar
1 egg
250 gr self raising flour
1 teaspoon baking powder
2 ripe bananas, mashed with a fork
about 125gr chopped walnuts


1.  Warm oven to 180c.  Lightly grease a 1kg loaf tin and line with greaseproof paper or liner.
2. Beat first 5 ingredients together until well combined.
3. Beat in remaining 2 ingredients.
4. Spoon into the lined loaf tin.
5. Bake for about 45 mins, removing from the oven when a thin knife inserted in the middle of the cake comes out clean.
6. Cool.  At its yummiest when eaten still warm :-)


A la perchoine.


  1. They look delicious. I always use up spotty bananas this way.

    1. Hi Christy, I always have to have an end-game plan with soft fruits like strawberries, raspberries or bananas because they have such a short life. Do you use walnuts in your banana cake too?