Homemade Banana Cake
Banana Cake is a soft sponge topped with sliced bananas and finished with a rich sticky sauce. The sauce soaks into the cake and coats the fruit, creating a moist and comforting bake. It suits snacks, brunch, or an easy dessert any day of the week.
Banana Cake is a soft sponge topped with sliced bananas and finished with a rich sticky sauce. The sauce soaks into the cake and coats the fruit, creating a moist and comforting bake. It suits snacks, brunch, or an easy dessert any day of the week.
Servings 8 slices
Ingredients
Sponge Ingredients:
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 medium eggs free range
- 175 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 4 medium bananas ripe sliced lengthways
Sticky Sauce Ingredients:
- 100 g light brown sugar
- 125 ml double cream
- 50 g unsalted butter
- 1 tsp vanilla extract
Instructions
- Heat the oven to 180°C (160°C fan). Line the cake tin with baking parchment.
- Cream the butter and sugar together until pale and fluffy.175 g unsalted butter, 175 g caster sugar
- Add the eggs one at a time, mixing well after each addition.3 medium eggs
- Sift in the flour and baking powder. Fold gently until combined.175 g self-raising flour, 1 tsp baking powder
- Stir in the milk to loosen the batter slightly.2 tbsp milk
- Spoon the mixture into the prepared tin and smooth the surface.
- Lay the banana slices lengthways across the top of the batter.4 medium bananas
- Bake for 40 to 45 minutes until golden and firm to the touch.
To Make the Sauce:
- Add the butter, sugar, and cream to a saucepan over medium heat.100 g light brown sugar, 125 ml double cream, 50 g unsalted butter
- Stir until the butter melts and the sugar dissolves.
- Simmer gently for 3 to 4 minutes until slightly thickened.
- Remove from the heat and stir in the vanilla extract.1 tsp vanilla extract
To Finish:
- Remove the cake from the oven and pierce the surface with a skewer.
- Pour the warm sauce slowly over the cake.
- Allow the cake to cool slightly before slicing and serving.
Notes
Serving Suggestions:
Serve warm or at room temperature. This cake pairs well with cream, custard, or ice cream. It also works nicely on its own with tea or coffee.
Storage:
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days. Bring to room temperature before serving.
Tips:
Use ripe bananas for the best flavour and sweetness.
Pour the sauce over the cake while both are warm for better absorption.
The cake tastes even better the next day as the flavours settle.
Nutrition
Calories: 545kcal | Carbohydrates: 64g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 90mg | Potassium: 301mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1065IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
