Hi there, Happy New Year! It's business as usual here on my site, but please note that the pandemic is still causing disruptions with Royal Mail, so you order might take longer to arrive, and apologies if you are still waiting for your parcel... in some areas they are taking up to a month to arrive. Please also note that I am not currently sending orders outside of the UK again due to postal disruptions. I hope to do so again in a few weeks. Thank you and keep safe, Lucy x

The easiest most delicious banana cake... EVER!

I love, love, love this cake! Not only is it ridiculously easy to make, it tastes delicious too! All you do is mix all the ingredients together in a bowl and bung it in the oven, my type of no-faff baking! The more over ripe the bananas the better, so it's a great way to use up those black ones that have been lurking in the fruit bowl for a while! It's also gluten-free - but feel free to use normal self-raising flour you prefer. I also like to add a bit of extra fruit to the mixture just before baking, try adding anything from glace cherries, raspberries, peaches, strawberries etc etc!!

What you need: 

4 bananas, mashed up

100g of softened butter

200g of caster sugar

2 eggs (beaten)

250 gluten-free self-raising flour (I like Doves Farm)

2 level teaspoons of gluten free baking powder

a glug of olive oil (just adds a nice bit of moisture to the cake!

fruit slices of your choice, my favourite are peaches or raspberries

 What you do: 

Beat all the ingredients together until smooth and pour into two lined loaf tins. Add a few slices of any fruit you wish, and make in a preheated oven at 180 degrees centigrade for around 35 mins until a knife comes out clean --- watch it carefully, I much prefer a cake under cooked than over!



  • It was fab! So pleased with how it turned out x

  • How was it Michele?! Lucy x

  • It’s in the oven as I type! More Raspberries than bananna ;) xx

    Michèle Kenway

Leave a comment

Please note, comments must be approved before they are published