Delicious recipe - made it with flour mix of brown rice flour (with 1tspn baking powder), wholemeal SR and white SR, and half the amount of sugar.  I’m so glad that I didn’t use the full amount of sugar as it would have been way too sweet - as it was, it’s the best banana cake my husband has tasted, he said, and could even have had less sugar.

Lovely moist cake and so easy to make. I topped mine with coconut icing. Delicious

Mine needed an extra 8 mins in the oven, but it was delicious. I just used extra virgin olive oil but you couldn’t taste it in the cake

Omg what fantastic cake and so easy. I put half olive oil and half coconut oil and it is so moist and tasty. This will be a staple.

Love this cake I make it as a banana bread and add melted butter when u have no oil and also add a paleo mix of seeds nuts and coconut

I love this recipe, I replace flour with almond meal and oil with coconut oil, this makes a super moist cake. Over ripe bananas always mean cake in our house.
Thanks for sharing this recipe

This is such a favourite in the office, I have to make 2 cakes when i take them in as the one cake only lasts 10mins max before it is gone. I have also added figs to a cake which was really good, and something that makes it look a little pretty, adding sliced bananas to the top before you place in the oven to bake - been told it adds an extra dimension!

Hi Ruby,
To make this gluten free, we love using Bob’s gluten free 1 to 1 baking flour. There is no need to change qualities, you can use the same cup measures as the self-raising flour stated above. You can find this from all good health food stores and selected specialty stores. Happy baking! dh team

Hi Donna, Can this recipe be modified so it’s gluten free please?

Hi Sue, all of our recipes are tested in a fan-forced oven, no need to adjust the cooking time. If you wish to add walnuts, you could use ½ cup of chopped walnuts or you can add more if you prefer. Happy baking!

Hi Trace, You could use wholemeal flour, however we have not tested the recipe like this and unsure how it would work out, but do let us know.
One tip: If you find the mixture is too dry, you may need to add a little more extra olive or vanilla. Happy baking!

Hi Donna, can you substitute the white flour with wholemeal?  Im looking for a nuttier, carrot cake type texture.  Thanks

Hi
What temperature should I use for a fan forced oven and how long should I bake for?
Also, if I want to add walnuts, how many and should I change any of the other ingredient amounts?
Many thanks

I have made this cake four or five times and each time it loved by everyone who takes a bite. So easy and quiet to make and a crowd pleaser.

Fantastic recipe, made for the first time last night and was nice and moist and so easy, one bowl what more could you ask for. My go to from now on. I just added walnuts also

Hi Sel, you did not do anything wrong, the one-bowl banana cake is meant to be a slightly dense cake. We hope this helps! The DH Team

I made this today, great flavour but it was quite dense. Did l do something wrong, l have a fan forced oven and l cooked for 45 minutes?

Hi Asmaa, this one-bowl banana cake is slightly dense, however, to change plain flour into self-raising flour, we recommend using 2 teaspoons of baking powder to 1 cup of plain flour. The DH Team

Hi Asmaa, this one-bowl banana cake is slightly dense, however, to change plain flour into self-raising flour, we recommend using 2 teaspoons of baking powder to 1 cup of plain flour. The DH Team

Can you please tell me how to substitute the self raising flour with plain flour.  I added for each cup of flour 2 teaspoons of baking powder and 1/4 teaspoon salt but it didn’t elevated. It was very delicious although.