Sometimes, the best kitchen moments happen unexpectedly—like when you find a bunch of bananas slowly turning too soft on the counter. Instead of tossing them aside, you decide to whip up something quick yet satisfying. This Jamie Oliver Banana Cake is exactly that kind of rescue: a moist, tender cake that feels like a warm hug after a long day.
I remember one afternoon when I was halfway through cleaning the kitchen and spotted those bananas. The scent of ripe fruit mixed with the soft sound of creaming butter and sugar was oddly soothing. I got a bit distracted by a phone call, so the batter sat waiting for a few extra minutes—probably not ideal, but honestly, it didn’t change the magic of the cake. Baking it filled the house with a sweet, comforting aroma that made waiting almost unbearable. When it finally came out of the oven, golden and inviting, I couldn’t help but slice a piece right away, still a bit warm and crumbly, with banana flavor shining through.
- This cake strikes a lovely balance—moist but not overly dense, with a subtle vanilla hint that complements the bananas.
- It’s simple—and that’s kind of the point. No fancy ingredients or complicated steps, just honest baking.
- The texture is fluffy enough to enjoy plain or alongside your favorite cup of tea or coffee.
- While it’s great fresh, it holds up well for a few days if wrapped properly, though I usually find it disappears before that.
If you’re a bit nervous about baking cakes, this one is forgiving. I’ve had it turn out well even when a step or two felt a little rushed or when the bananas weren’t perfectly ripe—though riper does mean sweeter, so I try to use those that have a few brown spots.
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Jamie Oliver Banana Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
A moist and flavorful banana cake inspired by Jamie Oliver’s recipe, perfect for a sweet treat or dessert. This cake combines ripe bananas with simple ingredients to create a tender crumb and delicious taste.
Ingredients
3 ripe bananas, peeled and mashed
225 grams unsalted butter, softened
225 grams caster sugar
4 large eggs
225 grams self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8 inch) round cake tin, then line the base with baking parchment.
In a large mixing bowl, cream together the softened unsalted butter and caster sugar until pale and fluffy using an electric mixer or wooden spoon.
Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
Stir in the vanilla extract.
Sift the self-raising flour, baking powder, and a pinch of salt into the bowl and gently fold into the wet ingredients.
Fold in the mashed ripe bananas until the batter is smooth and evenly combined.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes.
Turn the cake out onto a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
In my kitchen, a simple round tin is all you need to make this cake come together smoothly. No special gadgets required, just a bit of patience while it bakes. I often serve slices with a dollop of Greek yogurt or a drizzle of honey, especially if I want to balance the sweetness. Sometimes, I throw in a handful of chopped walnuts or a sprinkle of cinnamon for a little extra character, but honestly, the cake shines just fine on its own.
For a twist, I’ve tried swapping in some mashed cooked sweet potato instead of bananas with mixed results—interesting but not quite the same comfort factor. A few times I’ve added chocolate chips, but they tend to sink, so if you try that, maybe dust them in flour first. The cake also freezes well, which makes it a convenient treat to have on hand when those banana moments inevitably return.
FAQ
Can I use regular flour instead of self-raising? I usually stick with self-raising for the right rise, but adding a bit of baking powder to plain flour might work if you have no other choice.
How ripe should the bananas be? Somewhere between heavily spotted and completely brown seems ideal, though I haven’t tested it with underripe ones.
Can I make this dairy-free? I haven’t tried it yet, but swapping butter for a plant-based alternative might work if you’re willing to experiment.
Does it keep well? Wrapped tight at room temperature, it’s best within a couple days, but freezing definitely extends its life without losing much flavor.
If you’ve got those overripe bananas staring at you, this cake is a gentle nudge to get baking. It’s straightforward, satisfying, and just the kind of treat you didn’t know you needed until now.