Cornish banana cake

8 servings
15 min
37 min
Very Easy


Number of serving: 8

For the cake:

8 ounces very ripe banana (weight after peeling)

3 1/2 ounces caster sugar

3 1/2 ounces butter, softened

200g self raising flour, sifted

1 egg, beaten

1/2 teaspoon bicarbonate of soda

1 tablespoon milk

For the filling:

1 ripe banana

2 ounces butter, softened

2 ounces caster sugar

For the icing:

1 soft, very ripe banana

1 ounce cocoa powder, sifted

8 ounces icing sugar, sifted


  • Pre-heat the oven to 180C/350F. Butter two 7-inch round sandwich tins and lightly flour, tapping any excess out.
  • Mash the bananas and sugar together for the cake in a bowl with an electric mixer. Beat in the softened butter.
  • Add the flour alternately with the egg. Dissolve the soda in the milk and add to the mixture. Beat to a fairly sticky batter.
  • Divide evenly between the two tins, smooth the tops and then bake for 35 to 40 minutes until the sponge springs back when lightly touched.
  • Remove from the oven and turn out onto a wire rack to cool completely.
  • To make the filling, beat all the ingredients together until well mixed and use to sandwich the two layers together.
  • For the icing, beat all the ingredients together until dark and really smooth. Spread onto the top of the cake.


Cornish Banana Cake, photo 1Cornish Banana Cake, photo 2Cornish Banana Cake, photo 3Cornish Banana Cake, photo 4


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