Banana Cake

Makes 1 loaf cake

Transform those over ripe bananas into this great loaf cake and bake a great family favourite.

Free from Soya, Nuts
Vegetarian, Organic


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  1. Line a 500g/1lb baking tin with parchment and pre-heat the oven.
  2. Mash together the banana, egg and vanilla.
  3. In another bowl, beat together the butter and sugar until pale and creamy.
  4. Mix in the prepared banana mixture.
  5. Sieve the flour into the bowl then fold it in.
  6. Tip the mixture into the prepared tin and smooth the top.
  7. Bake in the pre-heated oven for 35-40 minutes.
  8. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack.
  9. When cold, dust the cake with sieved icing sugar.


500g/1lb loaf tin, parchment lined


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
wow it is awesome, Because i take only eggless cake. It is eggless also so i love it.And main thing is that i like the banana most.
By Mr Cake Delivery
03 May 2017
Fabulous, not much good at baking but this recipe is so easy you can't go wrong
By Mrs Carli Dale
03 Oct 2016
I tripled the quantities to bake a large cake for colleagues at work. Used 3 large bananas and added chopped walnuts. Result was a very moist, quite dense and sweet cake (due to the amount of banana no doubt). It got rave reviews from all the lads at work who went back for seconds. Then I told them it was gluten free, and suddenly it was decided that I had to bake a different cake every week from now on. Luckily Doves Farm website and ingredients make gluten free baking easy!
By Ms Jan Morgan
30 Sep 2016
fabulous cake! Made for the first time and used the tip below of double bananas and less sugar, so used 2 very ripe bananas and 75g sugar, also made in 3 individual moulds and they were gone before they were cold! best ever cakes - not sure what they are like cold, will need to make another batch :)
By Miss Tracy Carr
03 Apr 2016
Good moist cake but need to double ingredients as barely rose
By Mrs Lin Buchan
29 Mar 2016
Lovely cake, very moist. I used Doves Farm gluten free self raising flour which was perfect! I added 75g sultanas which I mixed with the flour to stop them sinking. Will bake this again and again!
By Mrs Sheila Pinney
11 Mar 2016
I have amde this cake several times recently using Doves Gluten free self raising flour. It works perfectly and makes a lovely moist small loaf cake which keeps well.
By Mrs Susan Carr
21 Jan 2015
Made this but replaced with spelt flour and baking powder. Gorgeous and light, will definitely make again.
By Mrs Sarah Johnston
06 Jul 2014
Lovely taste! I made the cake with dairy free margarine and Dove Farm gluten free SR flour. I doubled the quantity and made two 1 lb. loaves. I lowered the temperature to 170C in our fan oven and checked after 30 minutes. I left them in for another 2 minutes. Great stuff!
By Ms Margaret Dunn
11 Feb 2014
Made this last night, I weighed two eggs and used the same qty of Dove self raising flour, butter and sugar (light brown and caster). Cooked for 48 mins gas mark 4. Its gone already. Malteser cake this afternoon, once again using Dove flour.
By Mr Andrew Cornford
03 Jan 2014
My kids adored this, so much so I am going to make it regular for their lunch boxes. I replaced the sugar with Coconut Sugar as my husband is a diabetic and it tasted great. I also used half a fresh vanilla pod instead of extract. Fab recipe.
By Mrs Louise Lacey
07 Dec 2013
Made this with white bread flour with baking powder as that was all I had. I also added a few sultanas ! Gorgeous moist cake, very easy and turned out very well.
By Mrs Amanda Bradbury
12 Oct 2013
First try and the results were amazing. I doubled the recipe as had a few bananas to use up. Easy recipe to follow. I didn't have whole meal flour just used normal gluten free self raising flour. I have now made a further two cakes, my kids can't get enough and I can enjoy it too Thoroughly recommend
By Mrs Jane Minett
31 Aug 2013
Really forgiving recipe, I have made this dozens of times with lots of variations such as without eggs, just added a bit more baking powder or almost fat free by using 100g Quark instead of the oil. Also add nuts seeds and dried fruit ie walnuts and dates or pumpkin, sunflower seeds and apricot, scatter some on top and cover for first 30 mins of baking to prevent fruit burning. I always make it with wholemeal but it is light and moist. Excellent recipe
By Ms Danuta Dabrowska
10 May 2013
I doubled up this recipe.quick and easy.Excellent!
By Mrs Erika Zilinskiene
02 Aug 2012
This is the best banana cake receipe I have ever made and tasted. It is so moist bad light. I've made two in the last 4 days. I just used normal sef raising flour as I had no wholemeal in but will try it this was too once I mind to by some wholemeal flour. Also plan on making with out the egg to see how it turns out. First one I did with teh electric whisk and the one I made last night was with a wooden spoon and was so quick and easy. Have shared this one in work today so I await the feed back. This is a sure keeper for me love it love it.
10 Jul 2012
I doubled up this recipe and used gluten free SR flour - fantastic. It is so easy and really moist. My friends love it too :)
By Ms Suzanne McLaughlin
05 Jun 2012
This is a great & very easy recipe. I made it even easier by just whizzing everything up with an electric mixer & I altered it slightly by replacing 25g of the flour with cocoa powder to make a chocolate banana cake - super yummy!
By Mrs Erica Evans
05 Jul 2011
Quick and easy. lovely moist cake! brilliant when you have some bananas sitting about needing eaten. I double up the banana and lessen the sugar for a very moist fall apart cake.
By Miss Zoe Baysting
19 Jan 2011
I made this cake without the egg and using the Doves Farm gluten free flour. The whole family loved it and they asked me to make another one the very next day.
By Mrs Suzie Richardson
10 Jul 2010
This makes a really nice, soft cake. Excellent recipe
By Miss Kim Ford
09 Feb 2010

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