Banana and Seed Loaf Cake


Banana and seed honey cake

Oh it’s good to be back! After feeling ill for what felt like a looooong time, I finally felt better today and the urge to bake again. I am trying to be (slightly) healthy at the moment so this is my version of a healthy cake (not sure it counts); but it does have 2 bananas in so…

Banana and honey cake on vintage plates


  • 200g Caster Sugar
  • 200g Unsalted Butter, room temperature
  • 3 Large Eggs
  • 200g Self Raising Flour
  • 1 heaped tsp Baking Powder
  • 1 tsp Vanilla Essence
  • 2 Mashed (ripe) Bananas
  • 3 tblsp Mixed Seeds



  • Preheat the oven to 160C Fan/180C Conventional
  • Grease and line a loaf tin, mine is 9.5 x 5 inch
  • Cream the butter and sugar together until pale and fluffy
  • Add the eggs and mix until just combined
  • Add the flour, baking powder and mix until combined.
  • Add the vanilla essence and mashed bananas, and mix.
  • Pour into the lined tin and place in the oven
  • Bake for 45 minutes, or until a skewer inserted into the middle comes out clean
  • Cool in the tin for at least 20 minutes and the transfer to a wire cooling rack to completely cool.
  • You can either enjoy it like this, or I added extra pumpkin seeds on top and drizzled honey over the top.

Enjoy! And watch out for the honey monsters… (or princesses).

Banana bread banana loaf cake

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