raspberry + banana cake

“Yuck!” Charlotte pipes up as she watches me peel the severely overripe, browned (ok, more like blackened) bananas for this cake.

If you’re anything like me, you’ll often have fruit left in the fruit bowl that has gone a little past its use by date.

But don’t worry about your bananas. Once matured, they have an almost jam like consistency; perfect for throwing in to a cake.

I often freeze leftover bananas too. It wasn’t until recently that I was talking to two friends of mine, Jenna and Ju, telling them how annoying it is having to peel the bananas when frozen. “Dah Lo! You freeze them without the skin on”. Oh. You learn something new every day!

So as well as my very organised snaplock bag marked ‘bananas’, our freezer is chocka block full of frozen berries; ever since Cork Daddy came home with a new stick blender, adamant that he would make a smoothie every morning. A few smoothies have been cutting round our kitchen too! Watch this space.

I’ve also included pictures below, showing you how to easily line a round cake tin, courtesy of my mate, Jamie. I wish!

This cake is easy to make, tastes delish and is perfect for morning tea when your friends drop by. So whatever you do, don’t throw away those bananas!

raspberry + banana cake

2 1/2 cups of self raising flour, sifted
3/4 cup of castor sugar, sifted
1/4 teaspoon of bi-carb soda, sifted
1/4 teaspoon of baking powder, sifted
150 grams of butter, softened
1 teaspoon of vanilla extract
2 eggs
1 cup of milk
Juice of half a small lemon
1 cup of frozen raspberries, plush extra to sprinkle on top
3 large overripe bananas, mashed
Canola oil spray, for greasing the cake tin

  • Preheat the oven to 180 degrees and line a round cake tin with baking paper and spray with canola oil. (Check out the photos below of how to easily line the cake tin).
  • Put the butter and sugar together in a bowl and give it a good ol’ mix with a wooden spoon.
  • Add the eggs, vanilla, milk and stir.
  • Fold in the sifted flour, bi-carb soda and baking powder.
  • Mix in the mashed bananas and cup of frozen raspberries.
  • Spoon in to the prepared cake tin and sprinkle some extra raspberries on top.
  • Bake for approximately 40 minutes or until a skewer comes out clean.
  • Let it cool for 5 minutes in the cake tin before turning out on to a cake rack to cool.

Serve warm with some butter or with some yoghurt and fresh raspberries for a delicious Saturday brunch.

Lo’s tips

  • I know that this recipe doesn’t use a mix master, like many others do, but I don’t think you can tell the difference. I like mixing it by hand so that the girls can join in and the touch of bi-carb and baking powder that I add means that the cake gets a nice rise to it.
  • You could use fresh berries as well if you’re lucky enough to have them and can replace the raspberries with blueberries or even strawberries.
  • I know that some of you might think that it’s too much effort to sift the flour; and if that’s you, then leave this step out. The reason I like sifting it though, is because it makes the cake nice and light. More importantly however, the girls like to “make it snow”.

Check out the sequence of photos below showing you how to get the perfect circle to line the base of the pan. I learnt this from the master – Jamie. I love you.

Take a piece of baking paper.

Fold it in half.

Fold it in half again.

Take the bottom of the square and bring it to the other corner to make the start of a cone shape.

Fold the baking paper in half again on itself.

And again.

Now line the baking paper up with the middle of the cake pan.

Rip the paper where it meets the edge of the cake tin. You will be left with a little triangle of baking paper.

Unfold the paper. It should look like this perfect circle below!

Now spray the inside of the cake tin with canola oil spray, on the bottom and sides. Fit the circle of baking paper in to the cake tin. (Don’t worry if your circle comes up the sides of the pan a little bit. I reckon this helps prevent the cake from sticking to the sides).

Pour the mixture in.

Sprinkle the leftover frozen raspberries on top before throwing in the oven.

A little dusting of ‘snow’ on top.


If you make this cake, send me a pic here as I would love to pop it up on the blog! xx


  1. I made one of these cakes with the help of a 3 year old I was babysitting on Sunday arvo- he really enjoyed it, the house smelled delicious and it tasted amazing hot out of the oven!! The raspberries were a great addition, have never thought to pop them in banana cake before

    Liked by 1 person

  2. What a lovely recipe! We put the mixture in a small loaf tin, as well as four mini loaf tins. We put some hundreds and thousands on the smaller ones for the kids, and some slithered almonds on the big ones for the adults. Deliciously crunchy and golden on top with the nuts. (Only because we were short on rasberries!) Will definitely be using this recipe again!


  3. Wow that is a seriously delish cake! So moist! Will be making that again, maybe get even add some white choc chips next time.. Not that it needs it! Thanks for the recipe x

    Liked by 1 person

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