We all have those forgotten, overly ripe bananas sitting on the counter—skins turning black, perfectly soft, and practically begging to be baked into something delicious. This Easiest Ever Banana Cake recipe from HOW IT DO is the perfect solution, proving that using up old fruit is both simple and incredibly rewarding! It’s so easy, the recipe claims it’s one of the easiest cakes they’ve ever made
Quick Facts & Dietary Goodness
- Serves: 10 people
- Total Time: Less than 30 minutes to Prepare , and 30 minutes to 1 hour to Cook.
- Dietary Notes: It’s Nut-free, Pregnancy-friendly, and Vegetarian.
- Per Serving (1 slice): 303 kcal, 5.2g,protein, 34.3g carbohydrate (of which 13.9g sugars), 15.8g fat (of which 1.5g saturates), 1.6g fibre, and 0.43g salt.
Ingredients You’ll Need
Keep it simple! You need just seven basic ingredients for this moist, flavorful cake:
- 3 very ripe medium bananas (about 225g/8oz peeled weight)
- 3 large free-range eggs
- 100g soft light brown sugar
- 150ml sunflower or vegetable oil
- 275g white self-raising flour
- 1 tsp ground mixed spice
- 1 tsp baking powder
The Super-Simple Method
This recipe is designed for minimal fuss—all the wet ingredients go in, then the dry, and you whisk it together!
- Prep: Preheat your oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking parchment or use a liner.
- Mix Wet Ingredients: Peel the bananas and mash them with a fork. Tip them into a large mixing bowl and add the eggs, sugar, and oil. Use a fork or whisk to combine them.
- Mix Dry Ingredients: Add the flour, spice, and baking powder, and whisk together until everything is thoroughly combined.
- Bake: Pour the batter into your prepared tin. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the center comes out clean.
- Serve: Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack. Serve warm or cold. You can even spread it with butter if you like!
Tips and Variations
What is “Very Ripe”?
For the best results, the recipe calls for very ripe bananas—the kind with black skins. The flesh should be very soft so it incorporates easily , as bananas get sweeter as they ripen. If your bananas aren’t quite ripe enough, you can either mash them very thoroughly , or put them in the freezer overnight, and they’ll be perfectly soft and squishy once defrosted.
Weighing Without Scales
Don’t have kitchen scales? No problem! The recipe includes a clever tip using a clean individual yoghurt pot with a capacity of 125g. You’ll need:
- 1 pot of soft brown sugar
- 1 pot of vegetable oil
- 3 pots of self-raising flour (remember to rinse and dry the pot before measuring the flour!)
Make it Your Own!
This easy cake is a fantastic starting point. You can stir in a handful of your favorite additions to the batter before baking:
- Sultanas
- Nuts
- Chocolate chips
A quick note: If you add any of these variations, you may need to increase the cooking time by 5-10 minutes.
