Banana cake

A slice of this loaf cake makes a great addition to a lunch box and it really isn’t difficult.

For this recipe you will need: a 2lb loaf tin, a food processor and a large mixing bowl.

Recipe: Banana Cake


  • 8oz / 225g self-raising flour
  • 4oz / 100g spread
  • 6oz / 175g caster sugar
  • 2 eggs
  • 1lb / 450g peeled weight of ripe bananas, roughly chopped
  • 6oz / 175g mixed dried fruit (go with your own preferences: I use 1 ½oz / 45g chopped dates, 1 ½oz / 45g chopped apricots, 2 oz / 55g sultanas and 1oz / 30g raisins


  1. Pre-heat the oven to Gas Mark 4 / 180C / 350F.
  2. Put everything except the dried fruit in the food processor and whizz it until it is smooth and creamy.
  3. Tip the mixture out into a bowl and sitr in the dried fruit.
  4. Pour it all into the tin and spread it out evenly.
  5. Bake for about 75 minutes.
  6. Check to see that the top isn’t getting too brown. If it looks as though the top is brown enough, cover the cake with foil.
  7. Bake for another 15 minutes.
  8. Test with a skewer to see whether it is ready or not. If the skewer comes out clean, it’s ready. There is quite a lot of fruit in this cake, so the skewer may well come out sticky, but it shouldn’t have soggy cake mix on it.
  9. Leave to cool, in the tin.

Quick Notes

Keeps for 2-3 days easily. In an airtight tin, it will make nearer a week. Ours rarely lasts that long!

Preparation time (duration): 15 minutes

Cooking time (duration): about 90 minutes

Diet type: Vegetarian

Number of servings (yield): 12+

Meal type: dessert

Culinary tradition: English

Microformatting by hRecipe.

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