Baking
57 recipes
Do not fret when bananas are starting to ripen as it is a great excuse to whip up this cake – and you really can whip it up; it is one of the quickest cakes I know.
My mum adored this cake, especially with chocolate icing on top! (as pictured). When she was unwell, I made this all the time as this cake would keep her going - she loved taking little slices from it often and it helped keep her appetite up.
Kids love It, with or without icing.
This recipe has been updated to a "One bowl" Donna Hay version based with olive oil rather than butter.
Serves 8- 10. V. DF.
Pictured: Banana cake with chocolate icing - my mum’s favourite
Ingredients
- 125m/ ½ cup light olive oil
- 1 ½ cups/ 265g brown sugar
- 2 tsp vanilla essence
- 3 eggs
- 4 medium bananas, mashed (approx. 1 ½ cups)
- 1 tsp ground cinnamon
- 1 ½ cups/ 225g self-raising flour
- Optional - add icing, either a cream cheese or chocolate icing - refer to the Carrot cake or Chocolate roll recipes.
Method
Preheat oven 180 C. Prepare a 22cm cake tin by lining with baking paper.
Grab that large bowl and mash the banana.
Add the oil, egg, vanilla, sugar and mix well to combine.
Add the flour and cinnamon. Fold or mix in gently.
Bake 45 minutes - test cake is ready by inserting a skewer, if it comes out clean the cake is ready.
Let cool a little in the tin, then cool completely on a wire rack.
Make the icing if using and spread on top of cooled cake.
Store in an airtight container, or in the fridge.
Dietary preferences
- Vegetarian
- Dairy-Free with ingredient checks
