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Prep time:

Cook time:

Serves: 12

By pipersky



  • 1 tsp bicarbonate of soda

  • 140g light muscovado sugar

  • 150ml buttermilk

  • 3 very ripe bananas mashed

  • 2 large eggs

  • 50g chocolate chips

  • 280g plain flour

  • 100g butter

  • 50g hazelnuts chopped


  1. Preheat the oven to 180C.
  2. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
  3. In a large bowl, whisk together the butter and sugar until pale and creamy.
  4. Beat in the eggs one at a time. The mixture may look curdled, but this is normal.
  5. Mix together the mashed bananas, hazelnuts, chocolate chips and buttermilk then stir into the egg mixture.
  6. Sift the flour and bicarbonate of soda on top of the wet ingredients and fold until mixed.
  7. Spoon the mixture into the prepared tin and level the top.
  8. Bake for an hour and 15 minutes until a skewer pushed in the centre comes out clean.
  9. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
  10. Slice and enjoy!

Handy Hint

The hazelnuts can be exchanged for pecans, walnuts, peanuts - whatever is your favorite! The choc chips can also be exchanged - try raisins or other dried fruit…

Additional Information

  • cake

  • banana

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Vegetarian

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  • 09/08/09 21:36

    This cake is a family fave - especially as it makes use of all the bananas that over-ripen in our house! It also keeps very well.