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Banana Cake

Makes 1 loaf cake

Transform those over ripe bananas into this great loaf cake and bake a family favourite. This cake will keep well for several days when stored in a tin or wrapped in kitchen foil.

For the original everyday version of this popular cake see our Wholemeal Banana Bread recipe here. 

Free from Soya, Nuts


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  1. Pre-heat the oven.
  2. Rub some of the butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Chop the butter into small cubes.
  4. Put the butter cubes and sugar into a mixing bowl and beat until pale and creamy.
  5. Beat in the vanilla extract.
  6. Break the eggs into the bowl, one a time, beating well between each.
  7. Add half the flour to the bowl and beat well.
  8. Mash the bananas, add these to the bowl and beat again.
  9. Add the remaining flour to the bowl and mix it in.
  10. Tip the mixture into the prepared tin and smooth the top.
  11. Bake for 55–60 minutes.
  12. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.


1kg/2lb loaf tin and mixing bowl


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

55-60 minutes
Lovely moist cake that is easy to make. I added a few chopped walnuts. One of best banana cake recipes I have used.
By Anne
08 Feb 2021
Absolutely delicious! I loved this. I baked this in a square ceramic roaster as I don't have a loaf tin. No problems at all. I used 3 bananas, Doves farm gluten free plain flour, reduced the sugar to 175g, baked it for 35 minutes then turned off the heat and left the cake in the oven for a further 20 minues. For me this gave a perfect soft moist texture. It's one of the best cakes I've ever made. I will be baking this again. Next time I will try reducing the sugar to 150g.
By Nads
23 Jan 2021
Very easy recipe. Makes a lovely moist, light cake.
By sarah oxley
19 Nov 2020
What a beautiful banana cake and so easy to make. Definitely recommend. All the Doves Farm recipes I’ve tried recently have equally been successful which is so satisfying
By Lin Buchan
28 Oct 2020
Simple and tasty.
By dml
23 Jul 2020
This is a lovely cake, one of the best I’ve tried so far with Dove flour, quick and easy, and turns out nice every time!
By Julie Phillips
15 Jun 2020
Delicious cake recipe. It’s a firm favourite in my family! I tend to add a teaspoon of cinnamon and reduce the sugar to 150g. The sweetness from the bananas more than compensates for the sugar I leave out.
By Phili64
26 May 2020
Really easy to make and tastes great. This is a good one to try if you are not used to baking
By Helen Nemeth
26 Apr 2020
Made this with wholemeal s/r flour instead and used 3 bananas and was really pleased with it - going to try it with maple syrup next time - big thumbs up!
By Kate Reston
26 Apr 2020
Made this today. Amazing cake, fluffy and light. Took an extra 15 minutes and put some foil on the top to prevent burning but very delicious!!!
By Jazz
09 Apr 2020
Make this regularly using whatever flour I have in but usually Dove wholemeal and any brown sugar. Always very popular especially adding chopped nuts.
By Tracey
11 Nov 2019
an amazing cake recipe. amazing
By Patrick Bowden
16 Oct 2019
This is such a good banana cake! Easy and quick to make and delicious and moist. I make one every week and everyone loves it
By Victoria
14 Oct 2019
I made this hot on the heels of a bad run of gluten free baking so the stakes were high. I used Dove Gluten Free brown bread flour in place of the SR flour, and replaced 10g with cocoa powder. I also added half a tsp each of baking soda and baking powder. I split the sugar into half caster, half golden caster sugar and then, just to further ring the changes, added 8 broken squares of 70% dark chocolate. This was an excellent, moist but not soggy, well-structured banana bread that totally erased memories of my terrible kitchen episodes.
By Teresa
30 Aug 2019
Amazing recipe, found that adding the egg white then the yolk if each egg made for a fluffier cake but works both ways. Added in some chocchips too!
By Neev K
22 Dec 2018
I love this recipe - it's easy and the cake is delicious! I use three bananas, half the amount of sugar and add in some mixed spice.
By Mand
29 Jul 2018
I edited the recipe and did 50g each of brown and white sugar, and 50g each of butter and oil and this came out fantastically! I also mixed in 100g of chocolate chips and honestly this cake is better than its gluten version!
By Nav
18 Jun 2018
I Lost my Banana cake recipe so did a quick Google & found this one, I'm glad I did, it turned out a lovely spongey moist banana cake, I did add choc chips to it for extra yum factor
By Ange w
04 Apr 2018
Really easy to make and I tweaked it slightly by adding chopped walnuts and a few choc chips. Really pleased with how it turned out. Great little gluten free bake-yum!
By Jenny S
03 Apr 2018
Really good GF adapted recipe. I doubled the quantities and made a few tweaks...Used less sugar 50g (with stevia) and 1/4 tsp bourbon vanilla powder, and added 50g ground almonds. I only had Free From White Bread Flour to which I added 1.5 tsp baking powder and 1/4 tsp salt. The result was a delicious dense yet moist cake. Brought it into the office and it got the thumbs up.
By Fab GF Cake
10 Feb 2018
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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