Tasty/Healthy Banana Cake

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Prep time:

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Serves: 10

By Rockinhippy



  • 1 handful pecan nut roughly crushed - NB can sub with walnuts, or for a nut free cake, raisins or similar dried fruit

  • 4 tbsp soft butter

  • 3 over-ripe bananas Mashed up

  • 1 Large Egg

  • 1 tsp Quality vanilla essence

  • 1 tbsp Maple syrup

  • 185g self-raising flour

  • 250g raw cane sugar


  1. Pre heat (gas) oven to 180 degrees - grease a 10” loaf tin.

By hand or in a food processor or mixer…

  1. Whisk together sugar & egg until light & fluffy - now add butter, vanilla essence, maple syrup & 1 heaped spoonful of the flour (this helps stop curdling)

  2. Change from whisk to k beater or spatula…

4.Now gently fold in the sieved flour, taking care not to over beat the mix.

  1. fold in the mashed bananas.

6.Fold in the roughly crushed pecan nut (or alternative)

7.Pour the cake batter into your greased loaf or cake tin

8.Bake for approximately 50 minutes, or until your cake is golden brown & cooked through

Handy Hint

This is my own recipe loosely adapted from a traditional Brazilian “bolo de banane” recipe & is a great way to use up past their best bananas

this can vary slightly depending on your oven - test your cake to see if it is cooked through by inserting a skewer or knife blade into the centre of it & pull out - if it comes out clean it is cooked, if sticky with cake batter, it needs a bit longer - how long depends on how wet the skewer/knife is

NB never open your oven door until at least 3/4, preferably more, of the way through cooking time

Additional Information

  • Kids party

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • banana

  • Lunchbox

  • Cake/Dessert

  • Low fat

  • Vegetarian

  • Nut Free

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