Instead of the normal cup cakes kids bake let’s try something for all the family Bananas help to keep this cake really moist. If there is any left over it often tastes better the next day. This is best made in a loaf tin. If you can use a loaf tin liner this will help to keep the loaf moist. If you don’t have one, just grease the tin really well and line the base with baking parchment.


• butter, for greasing
• 3-4 very ripe bananas
• 120g butter, softened
• 120g light soft brown sugar
• 2 large eggs
• 240g self-raising flour
• pinch of ground cinnamon
• 60g small chunks of milk chocolate


1 Turn the oven on to 190°C/3750F/gas mark 5. Line the loaf tin with a liner or butter it well and then line the bottom with baking parchment.

2 Put the bananas on a plate and mash with a fork until there are no more big lumps.

3 Put the butter and sugar into a large bowl and beat together until soft and smooth.You can use a wooden spoon or an electric mixer to do this.

4 Beat in the eggs.

5 Sieve the flour and cinnamon into the bowl and mix in. Add the bananas and chocolate chunks and mix it all together.

6 Spoon the mixture into the prepared tin, using a spatula to scrape the mixture out of the bowl.

7 Using oven gloves put the tin into the oven and bake for 50 minutes until risen and golden and a skewer inserted in the cake comes out clean.

8 Using your oven gloves again, remove the tin from the oven. Leave the tin to cool for 15 minutes on a wire rack then turn out the loaf and peel off the baking parchment. Eat straight away or store in an airtight container.

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