Mamma’s banana cake

Banana cake is one of those things that I’ll forever associate with home and childhood. It seems it’s also one of the few bakes that everybody has a version of, often that they proclaim to be the best. But hey, I’m not the boss of you, I can’t tell you what’s the best. I’ve not eaten every banana cake – proclaiming the best would be a huge responsibility! Although it’s a challenge I’d happily take on, it’d take a lifetime. All I can tell you is that this is my mamma’s recipe, and I love it.

It’s easy. It’s delicious. And it’s happy to be frozen, so you can have some at hand at all times. What’s not to love?

Mamma’s banana cake


225g self-raising flour
2 eggs
250g sugar
100g margarine
1/2tsp salt
1/2tsp bicarbonate of soda
1tbsp vanilla essence
3-4 ripe bananas, mashed


1) Preheat the oven to 160C and line a loaf tin. In a large bowl thoroughly mix all ingredients apart from the bananas.
2) Add the bananas, mix well, and pour into loaf tin. Bake for around 30 minutes, or until a knife inserted into the centre of the cake comes out clean.
3) Enjoy with a cuppa and a magazine!

Filed under All Recipes, Cakes & Muffins, Desserts

The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door. I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I've returned to Norfolk after eight years away, but little bits of my heart still belong to London, where I lived for almost fives years, and Sheffield, where I went to uni and finally lost my bumpkin accent.


  1. I totally agree. There are so many versions of the banana bread bake! Mine is with cinnamon and others add walnuts. This looks great though- and I love the fact it’s freezable so you can have some whenever!

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