Banana Bread


This was the first ever bake that I got right so it has a very special place in my heart. It’s also one that I’ve made hundreds of times since, as it’s super simple to make and is a great addition to a brunch, tea or an afternoon snack.

The key ingredient, surprise surprise is three ripe bananas – and the riper the better. You may get strange looks from your colleagues, family or housemates, but keeping old bananas at your desk or in the fridge at home for a few weeks will make the finished cake all the more tasty!


  • 3 really ripe bananas
  • 225g/8oz self-raising flour
  • 1 tsp baking powder
  • 85g/3oz butter
  • 120g/4oz caster sugar
  • 1 medium or large egg
  • 1 tsp vanilla extract



  1. Pre-heat oven at 180 C
  2. Cream butter and sugar together in a bowl using a wooden spoon until light and fluffy.
  3. Beat in the egg and continue to stir for a minute or so.
  4. Gently sift in the flour and the baking powder. If the mixture seems quite dry, feel free to add a bit of milk (a teaspoon max).
  5. Mash the three ripe bananas in a separate bowl, then pour into the main mixture. This should make the mixture much more like a cake mix. Stir in the vanilla extract and pour into a cake/loaf tin.
  6. Leave to rise for 40 – 45 mins and test the middle with a cocktail stick/pointer/sharp knife, if it is dry take the tin out of the oven and leave for five mins. Then take out of the tin (I tip it upside down on a plate) and leave it to cool for another ten minutes or so.


3 Comments Add yours

  1. Mike Mwaniki says:

    Hi Leopard Print Baker, Thanks for the delicious banana cake. It was amazing. Faith said it’s even better than M&S Banana cake. πŸ™‚


    1. Thanks so much for the compliment Mike! It means so much πŸ™‚


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