Banana cake is a great way to use up those over-ripe bananas in the fruit bowl. This is a versatile recipe whereby ingredients can be added or omitted depending on what you have available. Lovely with a cuppa. I have added a frosting – mainly for the kids but it’s equally delicious without and can be enjoyed with slobbering of butter.

Serves 8


4 ripe bananas

280g self-raising flour

280g unsalted butter

180g brown sugar

100g caster sugar

4 whole eggs

1 generous teaspoon ground cinnamon (optional)

1 tea spoon vanilla essence (optional)

1 table spoon golden syrup (or maple)

100g hazelnuts (this can be swapped for walnuts/choc chips/ raisins )

Pinch of salt


200g warm Nutella

100g butter icing


Pre-heat oven to 180c/Gas mark 4.

This is a really simple dish if you have a mixer. All you need to do is place all the ingredients except the nuts into the mixer or food processor and mix until the ingredients have combined. Now add your nuts. Pour this in a lined loaf tin and bake for around one hour. Check to see if the cake is cooked by placing a knife in the centre – if it’s wet it’s not quite ready.

Once cooked leave the cake to cool in the tin before removing to add the frosting. Gently warm your Nutella with some butter icing and mix together. Allow to fall over the cake and sprinkle with hazelnuts. This is an extremely moreish cake which wont be around for long.

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