I was left with several overripe bananas in the fridge (used for ripening up tomatoes in the window ledges!) and was about to throw them out but, being a miser, decided I must be able to do something with them and, much to John’s amazement, baked a cake. He said he couldn’t remember me baking a cake since our daughter was born but I clearly remember making cakes with her when she was at junior school so that was an exaggeration. This did, however, work out very well.
Ingredients for Overripe Banana and Sultana Cake:
4 – 6 very ripe bananas (about 1 lb 2 0z (500 g) after peeling
6 oz sultanas (left over from the chutney making)
2 eggs
6 oz demerara sugar (again left over from the chutney making)
8 oz (200 g) self-raising flour
Method for Overripe Banana and Sultana Cake:
Mash the bananas in a bowl, add the eggs, sugar and sultanas and mix together.
Fold in the flour and then whisk together (I used an electric hand mixer).
Either line a 2lb loaf tin or grease a cake tin and pour the mixture in.
Pre-heat the oven to Gas Mark 4, 180 C, 350 F.
Cook on the middle shelf for about an hour and a quarter.
Allow to cool and transfer to a cake tin and seal. (We didn’t get this far and were eating it warm but it was even better the next day after it had fully cooled).
I made this cake using half the quantities as I only had 2 overripe bananas to use up: I substituted 1 dessertspoon of golden syrup for about the same of sugar, and added 1/2 teaspoon of baking powder to help along the extra density. I baked it in my overly-hot fan oven for 30mins (bearing in mind it was only half the quantity) at 160degC and then 10mins at 100degC just to fully cook the inside. It was delicious: I’ve been looking for a good banana cake recipe for ages – thankyou!
Bananatastic!!!!What a fab recipe…..and I don’t really do baking.
Woke up on Easter Bank holiday morning with the prospect of 6 rather ripe bananas and really couldn’t face chopping them up into my porridge so looked on the “Wonder Web” and found your site…I added some walnuts and we’ve eaten half of it already…scrumptious.
Thank-you.
I was looking for an easy way to use up a lot of bananas and just baked this. Just tried a bit – very hot! but suprisingly lovely – cant wait for it to cool. (I added a bit of oil and some cake spice to mine)
I followed my mother’s old trick and soaked the sultanas in chai (spiced tea) and a shot of whisky for an hour before baking – makes them plump and adds a warming spice kick to the recipe so it’s perfect for winter.
I made two, one for me and one for a friend’s birthday.
Just made this and it’s in the oven now, those bananas smelt! Didn’t have any demerara sugar in so had to use granulated! I also added some bicarb. We’ll see how it goes, it makes a change from my normal banana and nut bread so thank you 🙂
I had 4 overripe bananas and very out of date sultanas that looked extremely shrivelled up. So I googled both ingredients and came up with your website. As I’ve previously used a jam recipe of yours I had confidence to try this one. I did soak my sultanas for one hour. What a result. Many thanks, delicious cake/loaf.
Thanks for all the different variations – I had 3 bananas so ripe they didn’t need mashing, and went with the half quantities. Thanks to Vicki for the timings, especially as I am using my Dad’s fan oven and I’m not used to it yet. I only had currants in the cupboard, so followed Jenni’s suggestion and soaked them in some hot water with a chai teabag. I added a pinch of ground cinnamon, as well. It’s just out of the oven and smells wonderful. It’s still a bit big for just two of us, I might freeze half of it and make a bread and butter pudding with it later.
great to find an overipe recipe just popped it in the oven let you know the verdict tomorrow thankyou very much annie
I made this cake using half the quantities as I only had 2 overripe bananas to use up: I substituted 1 dessertspoon of golden syrup for about the same of sugar, and added 1/2 teaspoon of baking powder to help along the extra density. I baked it in my overly-hot fan oven for 30mins (bearing in mind it was only half the quantity) at 160degC and then 10mins at 100degC just to fully cook the inside. It was delicious: I’ve been looking for a good banana cake recipe for ages – thankyou!
Bananatastic!!!!What a fab recipe…..and I don’t really do baking.
Woke up on Easter Bank holiday morning with the prospect of 6 rather ripe bananas and really couldn’t face chopping them up into my porridge so looked on the “Wonder Web” and found your site…I added some walnuts and we’ve eaten half of it already…scrumptious.
Thank-you.
Thank you, easy to use recipe, can’t wait now for it to finish baking.
I was looking for an easy way to use up a lot of bananas and just baked this. Just tried a bit – very hot! but suprisingly lovely – cant wait for it to cool. (I added a bit of oil and some cake spice to mine)
Lovely recipe!
I followed my mother’s old trick and soaked the sultanas in chai (spiced tea) and a shot of whisky for an hour before baking – makes them plump and adds a warming spice kick to the recipe so it’s perfect for winter.
I made two, one for me and one for a friend’s birthday.
Just made this and it’s in the oven now, those bananas smelt! Didn’t have any demerara sugar in so had to use granulated! I also added some bicarb. We’ll see how it goes, it makes a change from my normal banana and nut bread so thank you 🙂
I had 4 overripe bananas and very out of date sultanas that looked extremely shrivelled up. So I googled both ingredients and came up with your website. As I’ve previously used a jam recipe of yours I had confidence to try this one. I did soak my sultanas for one hour. What a result. Many thanks, delicious cake/loaf.
Thanks for all the different variations – I had 3 bananas so ripe they didn’t need mashing, and went with the half quantities. Thanks to Vicki for the timings, especially as I am using my Dad’s fan oven and I’m not used to it yet. I only had currants in the cupboard, so followed Jenni’s suggestion and soaked them in some hot water with a chai teabag. I added a pinch of ground cinnamon, as well. It’s just out of the oven and smells wonderful. It’s still a bit big for just two of us, I might freeze half of it and make a bread and butter pudding with it later.
Just took my banana cake out of the oven, it looks great and can’t wait to try it, I also added some cinnamon and soaked my raisins in marsala wine.
Lovely and easy, fat free and tasted great. I cooked mine in a flat roasting tin so it halved the cooking time.