What to do when bananas turn bad… we deliberately buy extra bananas so we can make this cake guilt free. Based on an original Edmonds Cookbook recipe, tweaked just a little over the years, the additional of dark chocolate chips a must. This basic mix is really versatile and over the years I’ve added dates, walnuts and even added cocoa powder for an indulgent chocolate hit.

This is a staple in our house. Kids love it for lunch and it’s also a fab week night dessert — heated up a little and served with vanilla ice cream.

Prep Time: 15 minutes | Cook Time: 45-55 mins


1 3/4 cups self raising flour
1/4 tsp baking soda (can use straight bi-carb)
1/4 tsp salt
1/2 cup caster sugar (try with brown sugar too)
1/2 cup of dark chocolate chips, or chopped dates or walnuts (all optional)

2 eggs
1/4 cup of milk
75 g  melter butter — make sure it cools a little before adding
1 cup of mashed banana (that’s about 3 medium sized)


In a mixing bowl mash the banana. Add the milk, melted butter (that you cool a little) and the eggs. Stir it all up.
In a separate bowl (I use the bowl from the Kitchen Aid) sift the flour and add the rest of the dry ingredients. Add the wet ingredients to the dry, mixing well until just combined — at this point add in chocolate chips, dates or nuts.

Mix again and pour into a greased and lined load tin.
Bake at 180 ºC for 45-55 mins. Leave in the tin for 10 mins before turning onto a wire rack to cool.

TIP: Use a skewer to check the cake is cooked. If it come out clean you’re good to go. Cover with foil if it needs cooking longer and you don’t want the top to burn 😉