Welcome back everyone!!! You are all very luck as I decided to publish another of my favourite recipes for this month.  Three in one month, Wow!!!

Everyone would at some stage have leftover bananas that are too ripe to eat but perfect for a cake.  Add some buttermilk and yummo, what at great partnership!!!

Now, bananas provide around 320-400 mg of potassium which helps maintain a healthy heart and blood pressure. In addition, bananas are low in sodium. The low sodium and high potassium combination helps to control high blood pressure.

Soooo good for you so happy cooking 🙂


1 cup mashed banana (approx. 3-4 medium bananas)
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
2 1/4 cups plain flour
1/2 teaspoon salt
1.5 teaspoons baking powder
225 grams unsalted butter, softened
1 cup caster sugar
1/2 cup light brown sugar, lightly packed
2 eggs
For the topping: 2 tablespoons caster sugar mixed with 1/4 teaspoon cinnamon


  1. Preheat the oven to 160C.
  2. Grease and line two bar cake tins.
  3. Mash the banana and stir in the vanilla extract. Set aside.
  4. Mix the buttermilk and baking soda in a jug. Set aside.
  5. Place the flour, salt and baking powder in a mixing bowl and whisk gently just to combine. Set aside.
  6. Cream the butter, caster sugar and brown sugar in an electric mixer until light and creamy.
  7. Beat in the eggs, one at a time.
  8. On low speed, alternately add flour mixture and buttermilk mixture
  9. Gently fold in the mashed banana mixture.
  10. Divide the mixture between the prepared tins and sprinkle the topping mixture over.
  11. Bake for 45 minutes – 1 hour or until cooked
  12. Allow to cool (slightly) before digging in

It’s time now to slice and enjoy it warm with a fresh cuppa!!!

And leftovers can be enjoyed by toasting and adding a little butter.

Either way, let us know on Facebook  or Instagram  your thoughts!!!

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