We all need a go-to banana cake recipe and this is mine! I have been making a version of this recipe since I owned my very first recipe book 35 years ago (!). Then, when I had children, this was a once a week entertainment activity to bake together. Low effort AND we got to eat cake at the end. What a win. I still love it now, and I hope you and your family do too ❤️
Why you’ll love this Banana Cake recipe
⭐️ One bowl, no fuss ⭐️ Uses up sad-looking brown bananas ⭐️ Makes an energy-packed snack In the freezer You can also cook it and freeze it, either whole or in slices. Just make sure it’s completely cooled before doing so, wrap it in a couple of layers of greaseproof paper and defrost it thoroughly before eating. If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.) If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again. If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
