Banana Cake at Home

Since Covid-19 lockdown, everyone has been showing off their baking skills at home, be it bread, banana bread, challah, babka or focaccia. We decided to join the bandwagon and bake a banana cake. We used a recipe by Ping Coombes. The result is a moist, fluffy and truly delicious loaf that is super easy to make. A slice of this banana cake is great as a light morning breakfast with tea/coffee or as an afternoon pick-me-up. It is just the right amount of sugary to satisfy those cravings whilst keeping those feelings of guilt away.

banana cake


Makes one loaf (approx 8-12 slices)

  • 135g plain flour
  • 2 tsp baking powder
  • 2 medium eggs
  • 125g caster sugar
  • 1/8 tsp banana essence/ vanilla extract (optional) 
  • 65ml vegetable oil
  • 200g brown bananas (approx two bananas).


  1. Line a loaf tin with greaseproof paper or liner.
  2. Preheat the oven to 165 degrees fan.
  3. Weigh out plain flour in a bowl. Mix in the baking powder.
  4. Mash bananas in a bowl using a fork or you can tip them into a blender. Set aside.
  5. Whisk eggs and sugar together until it is slushy.
  6. Mix the mashed bananas with the eggs and sugar mixture. Add in the oil.
  7. Whisk until well incorporated.
  8. Add the essence if using.
  9. Fold in the plain flour and baking powder. Mix well until there are no lumps.
  10. Pour into tin. Lift it up and give the tin a gentle tap on your worktop to release the air bubbles.
  11. Bake in pre heated oven for 35 – 40 mins. To check if it is cooked, insert a small sharp knife into the middle of the cake and it should come out clean. If it is not cooked, put it back into the oven and check every 5 minute intervals.
  12. Enjoy a slice (or two) with your favourite hot beverage.
banana cake sliced

N.B. Full recipe and method credit to Ping Coombes

See our other lockdown baked creations – Savoury muffins; Cottage Pie; Fridge Forage Frittata


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