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Waste not, want not – baking a banana cake

By 22 March 2020January 26th, 2021No Comments
Weald & Downland bakery

Waste not want not. Got some overripe bananas to use up? Why not try this recipe from our Bakehouse for a delicious banana cake.

Banana cake recipe (makes 12 large slices)


  • 330g self raising flour
  • 70g Weald & Downland flour or other wholemeal flour
  • 180g sugar
  • 180g butter
  • 1 teaspoon of mixed spice
  • 200g dried fruit (could be any, I used figs)
  • 4 overripe bananas – mashed
  • 2 eggs


  • Warm the oven up to 180oC, butter a 20cm cake tin, or you could do 2 small loaf tins (and freeze one for later, it freezes very well).
  • Place the flour, sugar and spices in a large bowl. Dice up the butter and rub it into the dry mix until it resembles medium breadcrumbs.
  • Add the fruit and mix in, make a well in the centre and add the mashed bananas and 2 eggs. Mix to a thick cake batter, if it’s too thick add some milk.
Bring together as a thick cake batter

Bring together as a thick cake batter.

  • Put the batter mix into the tin(s) and bake for 35-45 minutes or until a skewer pushed to the centre comes out clean. Allow to cool in the tin for 10 minutes then remove from tin and cool on a wire rack.

Ready for teatime, if you can wait that long!

Steve Scott, Trades & Crafts Interpreter (AKA Steve the Baker)