Banana Loaf Cake Recipe

I buy bananas in abundance and then never manage to eat them before they start to go brown so what better way to use up brown bananas than to make a banana loaf cake.  I’ve tried banana cake recipes before and found them to be quite dry but this recipe was given to me by a student of mine who brought me a banana muffin to a class and it was delicious.  I made the recipe into a loaf cake but you could make it into a round cake or even muffin size which would be perfect for picnics or packed lunches.

A couple of tips to help you out:

– If you haven’t got ripe bananas pop them on your windowsill and let the sun ripe them, pop them in a brown paper bag, pop them in a low oven to brown or just peel them and wizz them in the microwave

– You’ll find that when you add the eggs the mixture curdles.  Don’t worry too much, the flour should fix this and as long as your mixture isn’t curdled when it’s ready to go into the oven you’ll be fine

– If you want a more sticky caramel taste use light brown sugar instead of caster sugar

– You can extras to the cake including nuts, chocolate chips, toffee pieces and anything else you fancy

Banana Loaf Cake Recipe



200g butter, room temperature

300g caster sugar (I used 250g as I ran out and it still tasted good and not as sweet)

4 large eggs

2 tsp vanilla extra

4 very ripe bananas (peeled and mashed)

125ml milk

2 tsp bicarbonate of soda

400g plain flour

2 tsp baking powder

Cream cheese frosting

100g butter

200g icing sugar

100g cream cheese frosting


  1. Preheat the oven to 170°C and line an 8 inch cake tin / 1lb loaf tin or prepare a muffin tin with cases
  2. Beat the butter and sugar until light and fluffy
  3. Beat in the eggs one at a time and then gradually add the vanilla extra and mashed bananas
  4. Heat up the milk and dissolves the bicarbonate of soda in it.  Add to the cake mixture and combine
  5. Mix the baking powder and plain flour together and sift into the cake mix and fold gently until everything is combined
  6. Pour into the cake tin and bake 40-45 minutes for a large cake or 20 minutes for muffins
  7. Bake until a skewer inserted into the centre come out clean and the cake is springy to the touch.  Leave in the tin for 10 minutes before turning out and cool completely on a wire rack
  8. To make the cream cheese frosting combine all the ingredients together until fully combined
  9. Spread the frosting over the cake and serve



Easy All In One Salted Caramel Sauce

Salted caramel, everyone has gone crazy for it and so they should!  It’s one of life’s amazing inventions, very sweet but with a touch of salt to balance it out it’s perfect in every way.  I decided to make some as I wanted to have a base for my buttercream for some macarons that I was making but also for a last minute dessert drizzled over ice cream.

Easy All In One Salted Caramel Sauce

I found a really simple all in one recipe which saves you the hassle of having to deal with a sugar thermometer or the risk of burning which happens often when sugar and me are involved.

Easy All In One Salted Caramel Sauce

The sauce was delicious and ready in about 5 minutes so a really quick and impressive sauce to jazz up some boring old vanilla ice cream!

Easy All In One Salted Caramel Sauce

A few tips to help you out:

  • To measure out the golden syrup without it getting everywhere, heat a spoon under hot water and then spoon the syrup.  The heat will help slide the syrup off the spoon
  • Salted butter is best to add that extra saltiness
  • Ensure that you use coarse salt rather than table salt as they have quite a different taste
  • The salt is just a guide, you might find you may need more to suit your taste

Easy All In One Salted Caramel

  • 275g golden syrup
  • 275g light brown sugar
  • 100g salted butter
  • 225ml double cream
  • ½ tsp vanilla extract
  • 1 tsp course or Kosher salt


1. Place all the ingredients in a pan on a high heat and bring to the boil.  Continue to boil for 4-5 minutes until it starts to thicken and is smooth

2. Cool and then pour into a sterilized jar and keep in the fridge for up to three weeks

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