A delicious cake that is also a great way of using up unwanted bananas!


  • 425 g plain flour
  • 200 g caster sugar
  • 1 tblsp baking powder
  • 300 g bananas (over ripe)
  • 3 large eggs (lightly beaten)
  • 8 floz sunflower oil
  • 10 floz milk
  • 100 g pecan nuts (chopped)
  • frosting:
  • 200 g cream cheese
  • 100 g unsalted butter (softened)
  • 150 g icing sugar
  • 2 tsp vanilla extract.


  • Sieve flour, sugar and baking power into a lager bowl. Mash bananas, then add them and all remaining ingredients to the mixture.
  • Gently stir everything together. Line two 10 inch tins with baking parchment. Divide mix evenly between the tins.
  • Place in a preheated oven 180°C for 20-25 mins. Allow to cool in the tins.
  • To make the frosting: Beat all ingredients together until light and fluffy. Spread frosting between the two layers of the cake. And decorate with toasted pecan nuts.