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Kim’s nan’s banana cake

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  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Nut free

This sweet and simple banana cake is so easy to make, plus it makes the perfect treat to spoil someone special with this weekend.

  • Serves12
  • Cook time55 minutes
  • Prep time20 minutes, + Cooling time
Kim’s nan’s banana cake


  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 2 ripe bananas, mashed
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (125ml) milk
  • 1 tsp bicarbonate of soda
  • Betty Crocker Creamy Deluxe Vanilla Frosting, to serve
  • Sliced banana, to serve

Nutritional information

Per Serve: Energy: 855kJ/205 Cals (10%), Protein: 3g (6%), Fat: 10g (14%), Sat fat: 6g (25%), Carb: 27g (9%), Sugar: 12g (13%), Fibre: 1g (3%), Sodium: 31mg (2%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and 2 long sides with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the mashed banana and stir until well combined.

  2. Step 2

    Add the flour and milk, in alternating batches, and stir to combine. Whisk the bicarbonate of soda with 1 tbs hot water in a bowl. Add to the flour mixture and stir to combine. Pour into the prepared pan. Smooth surface. Bake for 50-55 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.

  3. Step 3

    Place the cake on a serving platter. Spread with the frosting and decorate with sliced banana.

Recipe tip

Serve with ground nutmeg.