Desserts
This banana cake recipe UK delivers the perfect balance of a golden, crisp crust and moist layers packed with caramelised banana filling—just like your favourite British bakery. The secret lies in ripe bananas and a precise mix of self-raising flour and butter, creating a tender crumb that stays fresh for days. I’ve baked this version countless times, and it’s always a crowd-pleaser, whether served with a cup of tea or as a dessert after Sunday roast.
The recipe starts with a simple sponge base, but the magic happens when the bananas soften into a gooey, caramelised centre. Using 190°C for 35-40 minutes ensures the top stays golden while the middle remains perfectly set. For an extra touch, a sprinkle of cinnamon or a drizzle of honey after baking elevates the flavours without overpowering the natural sweetness of the bananas.
What makes this cake truly special is its versatility—it’s just as delicious as a classic British banana cake but with a moist texture that stays fresh for up to three days. The recipe also adapts well to dietary needs, with gluten-free or vegan swaps that keep the same rich, comforting taste. Whether you’re baking for a family gathering or a quiet afternoon treat, this cake is guaranteed to impress.
Serve it warm with a dollop of clotted cream or a scoop of vanilla ice cream for the full British experience. The caramelised banana filling adds a luxurious touch, making every slice feel like a little indulgence. Let’s get baking!
Ingredients for banana cake recipe uk
Probably have most of this already—just need ripe bananas and a few pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 medium | Spotty yellow with soft spots |
| Self-Raising Flour 🌾 | 2 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure extract, not imitation |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Baking Powder 🧂 | 1 tsp | Check expiration date |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Honey 🍯 | 2 tbsp | For drizzling after baking |
| Clotted Cream 🍦 | 1 cup | For serving (optional) |
Ripe bananas are non-negotiable here—the spottier and softer, the better. Tesco or Sainsbury's usually have them ready in the produce section, but check the ones in your fruit bowl first. The self-raising flour is key—Doves Farm is my go-to brand, but any good-quality one works. Butter should be soft but not melted (press your finger in—it should leave a slight indent). For the sugar, I grab British Sugar white granulated, but light brown adds a subtle caramel note if you fancy it. Eggs? Room temperature makes all the difference—crack them into a bowl first to check for freshness.
No self-raising flour? Mix 2 cups all-purpose flour + 2 tsp baking powder—it's a game-changer. Short on butter? Vegetable oil at half the amount works in a pinch (though texture won't be identical). Vanilla extract? McCormick or Nielsen-Massey are reliable, but even cheap imitation is better than nothing. The milk can be any kind—whole for richness, semi-skimmed if you prefer. Cinnamon is optional but worth it—Wm Morrison's own-brand is perfectly fine. For the honey drizzle, any local honey works, but clover is my favorite. No clotted cream? Whipped cream or Greek yogurt are great stand-ins.
This cake keeps beautifully—3 days at room temperature wrapped in cling film, or 5 days in the fridge for extra freshness. Freezes for 3 months too, though texture gets slightly drier. I always bake an extra batch—slices reheat perfectly in the microwave (20 seconds) or oven (10 mins at 180°C). Store baked slices in an airtight container with parchment between layers. The filling gets even more caramelised overnight, so leftovers are a treat.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe—just mash the bananas, fold in the flour and butter, and you’re done. No sifting, no measuring cups, no fuss. The self-raising flour does all the heavy lifting while you’re still scraping the bowl.
- Caramelised Magic: That deep, buttery sweetness from the ripe bananas and sugar? It’s like dessert hugs you. The edges get just crisp enough to balance the soft, moist crumb—honestly, the first slice disappears faster than I can say “second cup of tea.”
- Tea Time Hero: Between us, this is my go-to for after-school snacks, office treats, or when mates drop by unexpectedly. Slice it thin, add a dollop of clotted cream if you’re feeling fancy, and suddenly you’ve saved the day. (No one ever says no to banana cake.)
- Banana Rescue: Got overripe bananas? This recipe turns them into gold. I’ve made it with bananas so brown they’re practically falling apart, and it still comes out rich and tender. Plus, it keeps well for days—perfect for lunches or when you’re too tired to bake.
Step-by-step instructions for banana cake with caramelised filling
Here's how to bake a showstopping banana cake with ultra-moist layers and a golden crust.
Mash the Bananas and Mix Wet Ingredients
Start by mashing the 3 medium ripe bananas in a large mixing bowl until completely smooth—no lumps allowed. The riper the bananas, the sweeter and more flavorful your cake will be, so spotty yellow with soft spots is perfect. Add the 1 cup softened unsalted butter and mix until fully combined, then stir in the 1.5 cups granulated sugar until dissolved.
Crack in the 2 whole large eggs one at a time, mixing well after each addition. Add the 1 tbsp vanilla extract, 1 cup milk, 1 tsp ground cinnamon, 1 tsp baking powder, and 0.5 tsp salt. Mix until everything is evenly incorporated—this wet mixture should be smooth and slightly thick. Real talk: don't overmix here, or you'll develop gluten and end up with a tough cake instead of that tender texture we're after.
Fold in the Flour Gently
Sift the 2 cups self-raising flour over the wet ingredients, then fold it in using a spatula or wooden spoon. Start at the bottom of the bowl and gently lift and turn the mixture—this keeps air incorporated for a light cake. Stop mixing as soon as the flour disappears; overmixing here is the fastest way to ruin that moist crumb we're aiming for.
Divide the batter evenly between two 8-inch round cake tins lined with parchment paper. Here's where it gets clever: place the tins on a baking tray to catch any overflow. The batter should fill each tin about two-thirds full—this gives room for the cake to rise without spilling over the edges. Tap the tins gently on the counter to release any air bubbles.
Bake the Cake Layers
Preheat your oven to 350°F and bake the cake layers for 25-30 minutes. You'll know they're done when a skewer inserted into the center comes out clean and the tops spring back when pressed gently. Don't open the oven door before 20 minutes—this prevents the cakes from sinking in the middle. If the edges brown too quickly, cover them loosely with foil.
Let the cakes cool in their tins for 10 minutes before transferring to a wire rack to cool completely. This resting period prevents them from cracking as they cool. While they're cooling, prepare the caramelised banana filling by mashing 1 ripe banana (about ½ cup mashed) with 2 tbsp honey and 1 tbsp vanilla extract. Set this mixture aside—it'll become our gooey center.
Assemble the Cake
Once both cake layers are completely cool, level the tops if needed using a serrated knife. Spread the mashed banana-honey mixture evenly over the bottom layer, then place the second layer on top. Dust the entire cake with a thin layer of icing sugar (about 2 tbsp) to help the clotted cream stick better.
Warm the 1 cup clotted cream slightly in the microwave for 10-15 seconds until soft enough to spread easily. Spread it generously over the top and sides of the cake, then decorate with extra banana slices or a sprinkle of cinnamon. The clotted cream adds that luxurious British touch while keeping the cake moist for days. Serve immediately or refrigerate for up to 3 days—though I doubt it'll last that long!
Pro Tips For Making Banana Cake Recipe Uk
- USE SPLIT BUTTER: Don’t melt all the butter first—keep half cold and cut it into cubes. Fold them into the batter at the end for a tender, moist crumb that won’t dry out while baking. (Yes, it’s extra steps, but your cake will stay soft for days.)
- MASH BANANAS WELL: No lumps allowed. Squash those ripe bananas with the back of a fork until smooth—no need to blend. Lumps turn into dense pockets in the cake. If your bananas are extra sweet, reduce the sugar by 2 tablespoons. (I learned this after a cake that tasted like dessert and candy.)
- CHECK DONENESS EARLY: Banana cakes often look underdone at 160°C (320°F). Take it out when a skewer comes out with moist crumbs, not wet batter. Overbaking turns them into sponge, not cake. Cover loosely with foil if the top browns too fast—this recipe’s sugar is impatient.
- SWAP EGGS FOR YOGURT: Short on eggs? Swap one for 150g Greek yogurt—it keeps the cake tender without adding density. No yogurt? Add an extra tablespoon of flour to the mix to balance the moisture. (I do this when I forget to buy eggs, and no one notices the difference.)
Dietary considerations for banana cake recipe uk
Gluten-Free Adaptation
For a gluten-free version, swap the 2 cups self-raising flour with a 1:1 gluten-free baking blend like Doves Farm GF Self-Raising—it mimics the lift of traditional flour. Add 1 extra tsp baking powder to ensure proper rise. I’ve tested this with 150g gluten-free flour + 50g cornflour, which works beautifully. Just be sure to use an 8-inch springform tin for easier removal, as gluten-free cakes can be more delicate. 🌾
Vegan Banana Cake
To make this cake vegan, replace the 1 cup butter with 1 cup coconut oil (melted and cooled) or vegan butter like Flora Plant. Use 2 tbsp ground flaxseed + 6 tbsp water as an egg substitute—mix and let sit for 5 minutes to thicken. For the milk, oat or almond milk works well, though whole milk adds richness. The texture stays moist, but expect a slightly denser crumb. Trust me, it’s still delicious! 🥛
Nut-Free Considerations
This recipe is naturally nut-free, but always double-check ingredient labels—especially for vanilla extract (some brands process in nut facilities) and self-raising flour (rare, but possible cross-contamination). If you’re serving it to guests with allergies, opt for plain honey (instead of flavored) and store-brand clotted cream to minimize risks. I keep a separate toaster for nut-free baking to avoid cross-contact. Safety first! 🧂
Lower Sugar Options
Reduce the 1.5 cups granulated sugar to 1 cup and replace the rest with ½ cup unsweetened applesauce or mashed banana (use 4 bananas total). The cake will be slightly less sweet but still moist. For extra flavor, add 1 tsp vanilla bean paste or 1 tbsp maple syrup to the wet ingredients. Test with a toothpick—if it comes out clean, it’s ready! 🍯
Dairy-Free Swaps
Skip the 1 cup butter and use 1 cup dairy-free margarine (like Stork) or avocado oil for richness. Replace the 1 cup milk with coconut milk (full-fat for creaminess) or soy milk. For the clotted cream topping, try coconut whipped cream or dairy-free yogurt—it’s a game-changer for ice cream lovers. The texture stays tender, but expect a slightly lighter finish. 🥥
Nutrition facts
Frequently asked questions
Can I use overripe bananas for this cake?
Yes! Overripe bananas with brown spots are actually ideal—they're sweeter and more flavorful. Just avoid any that are too mushy or have blackened areas. I've used bananas with 50-75% brown spots and the cake turns out perfectly moist with enhanced caramel notes. The extra sweetness often means you can reduce the sugar slightly if needed.
Why does my banana cake sometimes turn out dense?
Overmixing the batter is the #1 culprit—it develops gluten and creates a tough texture. Stop folding the flour in as soon as it disappears. Also check your oven temperature: 190°C is crucial (not 180°C or 200°C). Underbaking can make the cake gummy, while overbaking dries it out. Always insert a skewer—it should come out with a few moist crumbs, not wet batter.
How do I store banana cake without it drying out?
Wrap the whole cake tightly in cling film and store at room temperature for 2 days. For longer storage, refrigerate for up to 5 days—just bring it to room temp before serving. To revive stale slices, warm them in the oven at 160°C for 5-10 minutes with a splash of water in the pan. The filling becomes even more caramelised overnight, so leftovers are often better!
Can I bake this in one tin instead of two?
Technically yes, but you'll need a 10-inch round tin and reduce baking time by 5-7 minutes. The cake will be thicker with a denser center. For best results, stick with two 8-inch tins—this creates the classic layered effect with the caramelised banana filling. If you're short on tins, use one at a time and clean thoroughly between batches to avoid flavor transfer.
What's the best way to serve this cake in the UK?
Pair it with a classic British tea like Earl Grey or English Breakfast for the full experience. Serve warm slices with a dollop of clotted cream or a scoop of vanilla ice cream. For a modern twist, add fresh berries or a sprinkle of toasted coconut. The cake also makes a fantastic breakfast treat—try it with a cup of latte or even hot chocolate for a decadent morning indulgence.