I’ve wanted to bake this Go Bananas Cake by Ella’s Kitchen for ages, and I finally got around to it last week. My only addition was adding a teaspoon of baking powder, which is a bit of a habit of mine. It turned out really well, and I’m going to try it with gluten free flour next time for a less heavy twist.

What You Need:

  • 100g / 3.5oz unsalted butter, softened, pus extra for greasing
  • 2 very ripe bananas
  • Squeeze of lemon juice
  • 75g / 2.5oz light muscovado sugar
  • 1 egg, beaten
  • 50ml / 2 fl oz whole milk
  • 250g / 9oz self-raising flour


  1. Preheat the oven to 180c / 350f / Gas Mark 4. Grease a 20cm / 8 inch round cake tin and line the base and sides with baking parchment. Grease the paper.
  2. Cut 20 or so thin slices of banana, toss them in the lemon juice and set aside. Mash the remaining banana in a separate bowl.
  3. Place the butter and sugar in another bowl and beat well until smooth. Stir in the egg, milk and mashed banana.
  4. Sift the flour into the bowl and mix until just combined. Spoon the mixture into the prepared tin and level the top.
  5. Arrange the banana slices over the cake and bake in the oven for 35-40 minutes, or until just firm to the touch and a skewer inserted in the centre comes clean out clean. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.

Top Tip: Mashing the bananas with a fork or potato masher is smashing fun for little ones. They could use their fingers to make it extra-suishy… and extra messy.

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