This wholesome, moist Banana Loaf Cake is a firm family favourite in our house. I usually make it when I have too many over ripe bananas or I find them being sold off in my local supermarket.

This is best made with the brownest, ripest bananas, even those which you feel you wouldn’t eat, as they have greater depth of flavour and mash really well for the cake.

You can make and keep this cake in an airtight container for up to a week. It’s great to take on picnics, to sports events or tea parties.


285g Plain Flour

1 tsp bicarbonate of soda

1/2 tsp salt

110g butter, and a little extra to grease the tin

225g caster sugar

2 large eggs

4 ripe bananas, mashed together

85ml buttermilk or you can use milk mixed with 1 tsp lemon juice or vinegar

1 tsp vanilla extract


Preheat the oven to 180 degreesĀ  centigrade or 350 degrees fahrenheit/ Gas Mark 4

Grease a loaf tin of approx 20cm x 12cm and line with greaseproof paper

Cream the butter and sugar together, and add the vanilla extract

Add the eggs, mashed bananas and butter milk

Fold in the sifted flour, bicarbonate of soda and salt and mix together well

Pour the mixutre into the prepared tin

Bake in the oven for an hour, or until well risen and golden brown

Once cooked, take out of the oven and cool in the tin, before cooling completely on a wire rack before serving