Banana Bread

If I was asked to categorise this cake, 'rustic' would definitely be where it fell. This bake is the perfect homely cake for an afternoon with a cup of tea; the addition of cinnamon enhances the banana flavour and the crunch of the crust goes so well with the soft, squidgy centre.

For me, banana bread should always be baked in a loaf tin, it just doesn't seem right any other way. This recipe makes quite a large mixture so can either be divided into two smaller loaf tins or one larger tin - both equally as delicious.

The Recipe


  • 6Oz Self raising flour 
  • 6Oz Caster sugar 
  • 6Oz Butter/margarine 
  • 3 Medium eggs
  • 1tsp Baking powder
  • 3 Medium bananas
  • 1tsp Ground cinnamon 


  1. Begin by preheating the oven to 180degreesC and lining your loaf tin - it's handy to leave a strip of greaseproof paper hanging over the edges of the tin to help you pull the cake out once it's cooked. I'd run out of greaseproof paper when baking this cake, so had to make do with a round cake tin liner! 
  2. Next, place the butter and the sugar into a stand mixer - or do this by hand if you're feeling strong - and beat until light and fluffy, this is important to make the cake nice and airy. 
  3. Add in the eggs one at a time to the butter and sugar and mix on a slow speed - the mixture may look like it's beginning to curdle but bear with it until the dry ingredients are added. 
  4. Once the eggs are mixed in, add the dry ingredients - flour, baking powder and cinnamon - a little at a time until well incorporated, continue to beat until the mixture becomes lighter and looser. 
  5. Thoroughly mash the bananas in a separate bowl and then gently fold into the cake mixture - it's important not to beat them in otherwise the air will be lost and the cake won't rise!
  6. Pour the mixture into the lined loaf tin and tap on the counter a couple of times to give a more even rise. Place the tin into the oven and bake for between 30 - 40 minutes depending on the size of your tin. Mine took around 36 minutes but after 25 I covered the top with foil to prevent the cake from burning. The top of the cake should be a golden brown colour with a slight dome in the centre. 

Leave to cool slightly in the tin and then carefully transfer to a wire rack to cool further.* I find that banana loafs are much nicer left plain, but if icing takes your fancy then a maple syrup buttercream would match the flavour nicely. 

*Best served slightly warm alongside a cup of tea! 


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