Danger! This cake is SERIOUSLY GOOD. I have made so many now and literally finished them before I give away to friends.
How are you all? It’s so hot in London. All my food goes off quickly. I don’t like it. This includes my bananas. I buy new bananas every week but the “fume” of the old ones ripen the new ones so it’s a bad cycle.
So, in the past couple of months I have been researching and improving on my banana cake recipe and I think I got it.
The memory of banana cake goes back to when I was 13. This was when I first came to the UK and stayed in a boarding school. On of my friend who was a day girl at the time (i.e. she did not board but came to school from home every day) and her grandma baked banana cake for her to take to the class. The cake was so yummy with sweet banana with a tinge of caramel. So yummy that I used to look forward to it all the time. At the same time missed my family not being around.
Now I am a grown-up girl. I can make my own. So here is the recipe. As you have read above, it really is good so I do recommend making it when there are people around so that you don’t finish all of it by yourself.
Ingredients:
150g self-raising flour
70g castor sugar (I used 20g light cane and 5g Splenda and it works really well)
2 medium eggs (chilled would be better)
100ml vegetable oil
1/4 teaspoon (tsp) bicarbonate of soda
1/4 tsp salt
1/2 tsp cinnamon
50g runny honey (use a good quality one as it makes a huge difference!)
2 ripe banana (approx 240-245g when mushed) mash them and sprinkle 1/2 lemon juice
Optional: 20g nuts blitzed to sprinkle over the cake to decorate (I have used pecan and pistacchio on separate occasions)
Preparation:
Preheat the oven (mine is a fan assisted oven) to 160C. Make sure you do this a bit before you start. This is because the cake is so easy to make and you want the oven to be at the right temperature when the batter is ready.
Grease the cake pan (20cm) and line with baking parchment (if it’s non stick, there is no need – I am often too lazy to line the tin..!)
Step 1: Mix flour, bicarbonate of soda, salt and cinnamon and leave it aside (dry ingredients).
Step 2: Put sugar and eggs in a bowl. Use an electric whisk until white and fluffy (about 5-10 min whisk at medium speed).
Step 3: Slowly drizzle the honey followed by vegetable oil while whisking into the batter.
Step 4: Sift the dry ingredients over the batter and mix carefully not to disturb the bubbles in the batter.
Step 5: When the dry ingredient is almost mixed, add the mushed banana. Again, mix carefully.
Step 6: Pour into the cake tin (optional: sprinkle with blitzed nuts) and bake for 35-40min or until the skewer comes out with small crumbs of cake.
Put the cake onto a rack and cool. You can eat it immediately or chill it.
Serving suggestions:
Have it with a good quality vanilla ice cream.
Have a nice banana afternoon 
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Yummie!!!! I love banana bread
I always leave bananas to get a bit black, that’s when they are at its best.
Thank you for sharing this recipe, never thought of adding pistachios but I think it is going to be a winning combination. I will let you know how mine turns out.
Hi Lizzet,
Just love the wonderful smell that fills the kitchen everytime I bake it.
Me too
Banana cake with any nuts go really well. Also adding the caramel and cinnamon give toffee, spicy, interesting combo.
I made one today again and ate 1/3 of it… aaagggh!
x
kyoko
WOW…this is seriously YUMMY looking cake, Kyoko! I love the addition of pistachios here. Banana bread or cake is the only way I can even eat banana… seriously. Something about the smell & texture of bananas has always put me off, since birth, I think…LOL! But in something sweet… OK ;o) THANK YOU for this great recipe shared. Happy Days, my friend ((BIG HUGS))
Hi Tracy!
)
My sister is allergic to banana. As a child I never really understood why she couldn’t have such yummy food (luckily she also hates the taste of it – I think she totally agrees with you on this
I have previously tried this cake with strawberries and it actually works! Might try with apricots etc etc…
Gosh, it’s been such a long week for me (more on the most recent post). Hope your week is going well.
x
Kyoko
Wow, Kyoko!
This is just great! I love the sound of how easy the recipe is, and it does look delicious!
Over here it’s really hot too, so much that I’ve avoiding the oven, even if I want to bake!
Maybe this weekend, if the weather cools off…
Hi Pili!
(She is so cute!).
Gosh! doesn’t the week just fly by?
Everytime I use cinnamon in this recipe, I think your puppy
I know what you mean by heat. Yeah sometimes even I feel it’s too hot to bake. It must be scorching there.
We had a relatively cool day (rain a bit) but still quite humid. Ah, can’t wait till the weekend
x
Kyoko
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This looks so good! I can’t wait to try it when my ‘nanas get ripe!
Hi Esther!
I cannot recommend my recipe more. It really is yummy (made one today and scoffed on it!!!).
Hehe
Hope you are having a good week
x
Kyoko
Hi Kyoko,
This recipe looks great! Just a little question, do you mean you used 20g light cane and 50g Splenda rather than 20g and 5g?
I’m going to start trying to bake with Splenda because my mother-in-law is watching her health and can’t have really sweet things any longer.
Thanks!
Jan x
Hi Jan!
Sorry for the late reply. Have you tried the cake yet? It is actually 20g light cane and 5g Splenda (10g sugar = 1g Splenda) so if you would like to use just the sugar, then you can use 70 g sugar.
I mixed splenda and sugar because just using Splenda only makes the cake taste really “artificial”. This is the ratio I found to be the most realistic and the healthiest!
If you have any questions, please feel free to contact me again!
x
Kyoko
Hi Kyoko!
Thank you for replying
I’ve not tried the cake yet because the whole Splenda thing confounded me a little bit. I did try making another recipe with Splenda and realised that I can’t substitute the same weight sugar with same weight Splenda (eg. 100g Splenda for 100g sugar) because Splenda is a lot lighter and the whole cake’d be filled with artificial sweetener! Yipes 
Yes I know what you mean about the artificial taste, I completely agree with not using just Splenda but unfortunately my MIL has told me she prefers having no sugar in her cakes at all……
I read that you’re in Japan, have a fab time
Jan x
11. Wonderful day to you, I usually read your weblog and i am one of your fan. I love the way you talk to your reader as if they’re your friend.
Hi Charis,
Thank you so much for your comment!
x
Kyoko
Hi Kyoko!
I am baking the banana honey cake right now, and I have a question for you. Did you use 2 whole eggs, or 2 egg whites? I whisked the 2 whole eggs for 10 minutes, but it did not turn out white and fluffy.
Thanks!
Hello Nana!
Very exciting that you are making the cake! But I hope the eggs behaved well. It’s definitely whole eggs. When you whisk it for 10 min, it won’t be like meringue, but more like light and almost white fluffy (but less than meringue) consistent. As long as you have whisk it long enough like 10 min, it should be fine
Let me know how the cake turn out.
x
Kyoko
Hi Kyoko!
Well, the first cake didn’t turn out well because I didn’t whisk the eggs correctly. I had it on the medium setting for 10 minutes, but it was too slow and the eggs didn’t turn out light and fluffy. The cake turned out to be gummy…
After I read your message I knew that I had to try again. So, the second time, I whisked the eggs on a higher speed for 9 minutes, and this time the eggs were very fluffy. The cake turned out great! It was really delicious. I followed the recipe, but instead of using sugar and splenda, I just used extra honey (my husband doesn’t eat sugar) and a bit more baking soda (honey changes the acidity of the cake). It turned out perfect. My husband has asked me to make another one.
I am going to make another one just as soon as these bananas in my kitchen ripen. Thank you!
was looking for a banana cake recipe that uses honey. the cake is now in the oven. did not use any nuts (had none). thought about putting raisins in but decided its healthy enough as is. hope comes out good, the batter was absolutely to die for (still licking the bowl!!!)
Hi Bina!
How did the banana cake come out? I think I might make the cake this week – your comment made me want to eat the cake!
Raisins in the cake might taste good, but using nuts makes the cake really rich in flavour. Thank you so much for trying the recipe!
x
Kyoko
I just made this one twice in 2 days, I botched the first one’s directions and it still came out great.
For those confused, I can help with some measurements
150g self-raising flour = 1 cup flower + 1/4 tsp salt + 1 1/2 tsp baking powder
70g castor sugar – I used 1/2 cup regular sugar.
bicarbonate of soda = Baking soda (that one is obvious though)
This really is a great recipe. Fast, easy and really good.
AND – No dairy – Parve.
thanks for posting
Thanks Josh!
Thrilled that you liked the recipe. Hope you enjoyed eating it
x
Kyoko
This is by far the best banana cake recipe! I’ve tried many many recipes but your cake is moist, fluffy and delicious. This cake even better the next day. Your green tea cake is also a big hit amongst my family and friends.
Thank you for sharing your recipes
Yesterday, I made a banana cake with your recipe. I modified it slightly with extra banana and less oil, 75 ml instead of 100ml as I had extra banana and not enough oil. But it turned out to be really moist and yummy. I decorated it with pine nuts because that is what I had in my kitchen. I will definitely make another one soon. Thank you for sharing your recipe!
This recipe feels absolutely yummy!
But we don’t buy veg or any nut oil.. only olive oil. Yeah. Mom’s gone crazy. Can we substitute with melted butter instead? I do that with all my cakes nowadays. I find it easier to mix it too
Thank you!
Hi Yamini,
Thank you so much for the comment. I am sure you can replace with the butter. I think there are some rules to butter and veg oil conversion but i am not sure exactly. I think it would taste really nice with butter actually
Happy baking!
Best,
Kyoko
Hi there,
I’ve just made this cake and put it in the oven, and if the taste of the batter is anything to go by I think it’s going to be delicious. Just one question: I had to guess the amount of honey because I couldn’t think if a practical way to measure out 50g without losing most of it – could you translate it to tablespoons? I used about a tablespoon and a half – fingers crossed.
Helen
Hi Helen
How did the cake go?
50g would probably be 2 table spoon (I’m just guessing – I will try it with the table spoons next time when I make it). So 1 and 1/2 should be OK.
x
Kyoko