Banana Cherry Cake

READY IN: 1hr 30mins
Recipe by Sarah Sunshine

This is a moist, fruity cake. It can be made as a regular cake or in a bundt tin (I used a 10" bundt tin). Cherries can be substituted for blueberries, raspberries - anything you have on hand. The cooking time shown is for a non-fan oven.

Top Review by Lynne the Pirate Qu

I made this cake as a special Valentine's Day treat for my fiance, who just adores cherries. It is very, very good -- easy to make, moist, and not too sweet. I used a 14-oz. bag of (thawed and drained) frozen cherries, and because of my fiance's lactose intolerance used rice milk in place of regular milk. I think the only change I might make next time would be to puree some additional cherries and use them in place of some of the bananas, just to pump up the cherry flavor and color. I ~will~ be making this again! :)

Ingredients Nutrition


  1. In a large bowl, combine the flour, baking powder, salt, suger.
  2. In a smaller bowl, mash the bananas.
  3. To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
  4. Add the wet mixture to the other dry ingredients in the large bowl and mix.
  5. Spray the baking tin with cooking spray (alternatively, grease tin with butter).
  6. Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
  7. Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.

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