Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do...

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cream the butter, add sugar and eggs.
  3. Mix well, add the bananas, nuts and vanilla.
  4. Prepare the sour milk by stirring the lemon juice into the milk.
  5. Sift the dry ingredients and add them to the banana mixture.
  6. Mix in the sour milk gently.
  7. Pour into a prepared 9 x 12" pan.
  8. Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
  9. *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
  10. It's also nice with vanilla or chocolate buttercream frosting.
  11. If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.
Most Helpful

excellent! easy recipe, just the right sweetness, the kids inhaled it :)
used Self Raising Flour, so left out the salt and raising agents. made 12 large cupcakes, and a small tray, this will be THE recipe from now on :)
made for Aussie swap March 1012

mummamills March 15, 2012

Wonderful banana recipe, just perfect, will use again and again

MarraMamba March 23, 2015

Made this for the hubby to have with his mid-morning coffee...he loved it...I didn't have a 9X12 pan so I used a worked great...took just 45 mins to cook...came out nice and moist...not sure what the difference is between a cake and a bread except the pan...I had all the ingredients including the overripe banana's...thanks for posting the delicious recipe...=)

teresas February 02, 2014