The King (or Queen) of comfort cakes

Bananas behaving badly? Don’t panic—bake them.

This classic banana cake started with the Edmonds Cookbook and got a cheeky Dishpig upgrade (hello, dark choc chips!). Over the years, we’ve jazzed it up with walnuts, dates, or a cocoa powder swirl for an extra indulgence.

It’s a go-to in our kitchen: lunchbox filler, sneaky weeknight dessert, and a fine excuse to let those bananas go brown.

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  • Ingredients

    1 3/4 cups self raising flour
    1/4 tsp baking soda (can use straight bi-carb)
    1/4 tsp salt
    1/2 cup caster sugar (try with brown sugar too)
    1/2 cup of dark chocolate chips, or chopped dates or walnuts (all optional)

    2 eggs
    1/4 cup of milk
    75 g  melter butter — make sure it cools a little before adding
    1 cup of mashed banana (that’s about 3 medium sized)

  • Method

    Mash bananas in a big bowl. Stir in milk, melted (and cooled) butter, and eggs.

    In another bowl (hello, KitchenAid), sift the flour and add the dry stuff. Pour in the wet mix and stir until just combined—add choc chips, dates, or nuts if you fancy.

    Tip into a greased, lined loaf tin.

    Bake at 180ºC for 45–55 mins. Leave in the tin for 10 mins, then turn onto a wire rack to cool.

    TIP: Check with a skewer—if it comes out clean, you’re golden. Foil the top if you need more cook time without the dreaded burn.