Easy banana cake recipe

You know the times when you want to eat something cozy and yummy at 10am on a Saturday morning? But you feel guilty about having cake for breakfast. Well get over it this easy banana cake recipe is so delicious and simple you will want to eat cake for breakfast every morning.

That’s what we have going on here today. Banana cake for breakfast, guys! Is this not the most perfect way to wake up?

This one-bowl banana cake is adapted from Donna Hay’s one bowl banana cake recipe. The beauty of this easy banana cake recipe is in its simplicity.

This recipe makes a wonderfully moist, sweet, perfectly dense banana cake. It’s stick-to-the-back of your fork moist. It is even semi-healthy.

What’s not to love about a melt-and-mix cake that helps you use up all your over-ripe bananas? We’re all for reducing food wastage and time spent cleaning up, so this delicious one-bowl wonder ticks those boxes and more. This Donna Hay one –bowl easy banana bread recipe is a beauty can be whipped up in minutes and served warm for afternoon tea if you are more civil than Brooke and I who eat cake for breakfast.

This is the sort of recipe that everyone who has a slice begs you for the recipe. It is, hands down, the best banana cake I’ve ever had.


If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar slice, ginger-nut biscuits, easy raspberry friands, blueberry and lemon loaves or apple and rhubarb crumble.

Easy banana bread ingredients
Easy banana cake mixture
Olive oil easy banana cake recipe
Easy banana cake recipe mixture
Piece of moist banana cake
Perfect one bowl banana cake recipe
Easy banana cake recipe

One bowl easy banana cake Instructions

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Easy banana cake recipe
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Wonderfully moist, sweet, perfectly dense banana cake recipe.
Recipe type: Cake
Cuisine: American
Serves: 1
  • 4 medium ripe bananas (1 ½ cups mashed)
  • 3 eggs
  • ½ cup (125ml) light extra virgin olive oil
  • 1 ½ cups (265g) brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ (225g) self-raising flour
  • 1 teaspoons ground cinnamon
  1. Preheat oven to 180°C (350°F). Place 1 ½ ripe bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and mix to combine. Add the self-raising flour and cinnamon and mix to combine.
  2. Pour into a 22cm round cake tin lined with non-stick baking paper. Cook for 45 minutes or until a skewer comes out clean.
  3. Rest the cake in the tin for 5 minutes before turning out onto a wire wrack to cool completely.


Coconut flour pancake recipe

Winter has arrived in Melbourne, and it is COLD, REALLY COLD! And while coconut might not be  quintessentially winter, there is something about this coconut flour pancake recipe that seems perfect for a winter breakfast — enjoyed in my slippers and PJs, of course.

To be honest, I never order pancakes when we go out for breakfast. I’ll almost always choose something else — But for a quick and easy home cooked breakfast it’s hard to go past these fluffy coconut flour pancakes.

This recipe is a great example of a new twist on an old classic.  I don’t know much about its health benefits, coconut flour, but has a unique, nutty flavour making it perfect for pancakes. Fluffy, light, and slightly powdery they have a unmistakeable coconut flavour.

Your pancakes shouldn’t be too large as they can be difficult to flip as they are slightly more delicate than traditional pancakes. They cook quickly, so keep a close eye on them to make sure they don’t burn. Adding extra eggs in the batter help the pancakes hold together. We like to top our paleo coconut flour pancakes with fresh strawberries, banana, and a generous drizzle of maple syrup.

If coconut flour pancakes are not your thing then check out our recipe for Spanish baked eggs or easy lemon curd.

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Coconut flour pancake recipe
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Paleo coconut flour pancake recipe with fresh strawberries, banana, and a generous drizzle of maple syrup.
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 4 eggs
  • ½ cup milk
  • 3 tablespoons coconut oil (liquid state, not solid*)
  • ½ cup coconut flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  1. Melt coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  2. Heat a griddle or large skillet over medium heat.
  3. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  4. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  5. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  6. Serve warm with your favorite pancake toppings.



Healthy banana muffins recipe

We’re a little obsessed with these healthy banana muffins at the moment because they are simple to make. Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they’re healthy muffins. They use basic ingredients and only one mixing bowl! Looking for a recipe to go with these banana muffins then check out our blueberry and lemon muffins or our healthy savoury muffin recipe.

Making your banana muffins with fiber-rich wholemeal flour, honey and coconut oil means they are relatively guilt-free.

These healthy banana muffins are the perfect treat for when you feel like something sweet. If you are trying to watch your treat intake, then it is so much better to bake muffins yourself, as you can choose exactly what you put in them! Meaning you can go easy on the refined sugars or leave it out completely if you like. These are perfect brunch snack on the weekend or for bringing to work for morning tea.

Making healthier snack choices, like these healthy banana and oat muffins is a great way to decrease your daily sugar intake. Feel free to add mix-ins of your choice, like or toasted nuts or raisins to put your own spin on the recipe.

The recipe calls overripe bananas and basic cupboard ingredients. Mixing them together in one bowl makes this the perfect snack recipe for busy people.

When cooked to perfection these wholemeal, honey-sweetened, healthy banana muffins are delicious.

Recipe adapted from Cookie and Kate.

Healthy banana muffins ingredientsHomemade healthy banana muffins recipeHomemade healthy banana muffins recipeHealthy banana muffins recipe

Homemade healthy banana muffins – Recipe Instructions

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Healthy banana muffins recipe
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Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they're healthy muffins.
Recipe type: Brunch
Cuisine: American
Serves: 12
  • ⅓ cup coconut oil, melted
  • ⅓ cup honey
  • 2 eggs
  • 1 cup mashed banana, approx. 3
  • ¼ cup milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ¾ cup wholemeal flour
  • ⅓ cup rolled oats, plus extra for sprinkling on top
  1. Preheat oven to 165 degrees Celsius (325 degrees Fahrenheit). Grease the cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon).
  5. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!


Simple Gingerbread Cookies

In our house, Christmas time is all about the baking. Brooke baking and me eating, that is. It’s a great balance! Although we have a few “go to” recipes this time of year; Cranberry and Pistachio Biscotti, Apricot Balls and of course Choc Mint Fudge! You cannot go past a Christmas classic like Gingerbread. These simple gingerbread cookies are really easy to make and they turn out perfect every time. The dough can also be rolled and cut into any shape which makes it a great activity for those who have kids.

Like a true Australian, this recipe for Gingerbread cookies uses golden syrup, not molasses which is commonly used in all American recipes. You start with butter, brown sugar and golden syrup melting in a pot then incorporating the flour, egg and spices! When we make anything with spice (like our Ginger Nut Biscuits) we like a lot of flavour. For our spice combination, we used ground ginger, cinnamon, nutmeg and ground cloves, which will leave your house filled with the smell of Christmas once you’re done.

The most important steps to remember when making these biscuits is you must allow enough time for the dough to chill. This will stop the shapes from shrinking when you bake them. For those who are time poor (or impatient like Brooke) I would suggest you portion the dough into quarters and wrap each quarter separately allowing it to chill faster. The other tip is ensuring you get the perfect colour on your shapes. To avoid over browning, remove the gingerbread from the oven when it is a light golden colour. The biscuits may look soft, but they will firm up once cooled.

Once you have your biscuits ready to bake, place the cut-out dough onto a lined baking sheet. They won’t really spread (if chilled properly). They should take about 10-12 minutes in the oven for smaller shapes or 12-15 minutes for larger shapes, or until golden brown. Set aside trays to completely cool before decorating with royal icing.

Royal icing sets hard making it perfect for icing cookies, biscuits and for adding a decorative touch to your gingerbread men, Christmas trees or stars!

Simple Gingerbread Cookies RecipeSimple Gingerbread Cookies DoughSimple Gingerbread CookiesSimple Gingerbread CookiesSimple Gingerbread Cookies

Simple Gingerbread Cookies – Recipe Instructions

Simple Gingerbread Cookies
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These simple gingerbread cookies are really easy to make and they turn out perfect every time.
Recipe type: Cookies
Cuisine: Australian
Serves: 40
Gingerbread Cookies
  • 150g butter, softened
  • ½ cup brown sugar
  • ½ cup golden syrup
  • 1 Egg
  • 3 cups plain flour, sifted
  • 1 tbs ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp group nutmeg
  • ¼ tsp ground cloves
Royal Icing
  • 1½ cups pure icing sugar, sifted (see note)
  • 1 eggwhite
  • ½ teaspoon lemon juice
Gingerbread cookies
  1. Preheat oven to 180ºC. Line baking tray with baking paper.
  2. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly. Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Stir in the sifted flour and spices. Turn onto slightly floured surface and knead until smooth. Divide the dough into quarters, wrap with plastic and place in the fridge for at least 30 mins or until firm.
  3. Roll each portion out onto a lightly floured surface (or between two sheets of baking paper) to a 3mm thick disc. Cut out your desired shapes. Place onto the lined trays. Bake for 10-12 mins for smaller shapes or 12-15 mins for larger shapes, or until light golden. Set aside on trays to cool completely.
  4. To decorate, prepare royal icing and decorate your shapes for a festive touch.
Royal Icing
  1. Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
Divide your icing adding a few drops of colouring if you wish to decorate your gingerbread with a few colours!


Clementine Cake

Last week we went and visited some friends and were given a rather large bag of clementine’s from them in the hope we might turn it into something delicious for the blog. “Challenge accepted!” we said and proceeded to create this homemade clementine cake recipe.

Clementine’s are a great combination of mandarin and orange, and after doing some research they are also a popular citrus fruit used for making tasty treats in the UK. Courtesy of Nigella Lawson’s reputable recipe, Clementine Cake, Brooke used this recipe to use the tangy fruit.

Firstly you must allow some extra time to boil the fruit whole, for at last two hours. Luckily if there is someone already home you can kindly ask them to put them on a light boil ahead for you. Once the clementine’s have boiled for two hours you need to blitz them in the food processor – skin, pith, fruit and all! Just simply check the fruit for seeds first before giving them a blitz. From there it is simply just combining the remaining ingredients and stirring in the clementine puree. This cake does take up to an hour to bake and you may need to protect the top with a bit of foil to stop it from burning.

Once the cake is cooked and allowed to cool, you can sprinkle with a little icing sugar or make an easy icing with the juice of one clementine and 1 cup of icing sugar. For me this cake is dense, moist and flavorful on is own and perfect for these cool months with a cup of tea, coffee or warm drink!

Looking for some more dessert recipes then check out our recipe for Homemade No Bake Mars Bar Slice or Fruit and Custard Tart.

Clementine Cake IngredientsBoiled ClementinesClementine Cake MixtureClementine Cake RecipeClementine Cake Recipe

Homemade Clementine Cake – Recipe Instructions

Clementine Cake
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Delicious Clementine Cake made with just 5 ingredients.
Recipe type: Baked Goods
Cuisine: British
Serves: 8
  • 400 g clementine’s (approx. 4 small-sized ones)
  • 6 large eggs
  • 225 g white sugar
  • 250 g ground almonds
  • 1 tsp baking powder
  1. Put the clementine’s in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementine’s - skins, pith, fruit and all - and give a quick blitz in a food processor.
  2. Preheat the oven to 170ºC. Butter and line a 21cm / 8 inch Springform tin.
  3. Add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the fruit puree.
  4. Pour the cake mixture into the prepared tin and bake for an hour. Check the cake with a skewer that it comes out clean.
  5. Remove from the oven and leave to cool.