Image credit: Dan Churchill, Surfing the Menu

This is a nice light, moist banana cake recipe which is a Kitchen Warehouse favourite for morning tea, lunch or dessert.



  • 125g butter
  • 1c sugar
  • 2 eggs
  • 2 Tbsp milk
  • ½ tsp baking soda
  • 3 ripe bananas
  • 1 tsp vanilla essence
  • 1 ½ self-raising flour


  1. Cream butter and sugar until colour lightens.
  2. Add beaten eggs one at a time.
  3. In separate bowl, mash bananas with vanilla essence.
  4. Add baking soda to milk in a cup.
  5. Combine mashed banana with creamed butter and sugar.
  6. Alternately add sifted flour and milk/baking soda until just combined.
  7. Pour mixture into a greased and lined loaf tin.
  8. Bake for 45 minutes at 190° or until cake springs back from a touch in the middle. Test with skewer.
  9. Cool on cake rack.
Tip: When cool your banana cake can be iced or served with whipped cream. Try cream cheese icing, lemon icing, or simply dust with confectioners sugar.

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