A moist and delicious banana bread cake, perfect for using up ripe bananas. This indulgent recipe combines the natural sweetness of bananas with a rich, tender crumb. Topped with banana slices and chocolate, it makes a wonderful dessert or snack.

Ingredients

3 ripe bananas
2 eggs
150 g sugar
100 ml sunflower oil
200 g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 pinch of salt
1 tsp vanilla extract
Optional: chocolate chips or chunks

Instructions

Preheat the oven to 170°C (340°F). Grease and flour a loaf tin.
Mash the ripe bananas thoroughly in a large bowl.
Beat in the eggs, sugar, and oil until well combined.
Sift in the flour, baking powder, bicarbonate of soda, and salt. Fold gently to combine.
Add vanilla extract and chocolate chips if using.
Pour into the prepared tin and bake for 50-60 minutes until a skewer comes out clean.
Leave to cool in the tin for 10 minutes before turning out. Decorate with banana slices and chocolate pieces.

🍌 Enjoy this comforting and naturally sweet treat!

About This Recipe

Banana Bread Cake is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 25 minutes (plus rising)
Cook time: 35 minutes
Total time: Around 2 hours with proving
Serves: 8-10 slices
Difficulty: Intermediate

Tips for the Best Results

Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
Weigh the flour rather than using cups for a reliable, repeatable Banana Bread Cake.
Don’t rush the second rise; patience here is what gives an open, tender crumb.
Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Banana Bread Cake slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.