When ripe bananas are sitting in the kitchen, there is an easy way to turn them into something useful for breakfast. This banana cake has a soft texture, gentle sweetness, and a light spiced flavor.

One unusual feature is that the recipe uses the bananas whole, including the peel, helping reduce kitchen waste while creating a straightforward bake. It can be enjoyed warm in the morning or saved for later as a simple snack.

Ingredients

4 very ripe bananas

200g light brown soft sugar

130ml neutral oil, plus extra for greasing

4 eggs

200g white spelt flour

1 tsp ground ginger

3 tsp baking powder

Melted chocolate, for drizzling, optional

Preparation and Cooking Time

Allow about 10 minutes for preparation and around 50 minutes to 1 hour for baking, depending on the type of tin used. The recipe makes approximately 12 servings.

Instructions

1. Preheat the oven to 180°C, or 160°C for a fan oven. Lightly grease a suitable baking tin with neutral oil. A round ring-shaped tin or a loaf tin can both work, provided the tin has enough capacity for the batter.

2. Place the whole bananas into a food processor. Process them until the peel has been finely broken down and incorporated with the fruit.

3. Add the brown sugar and process again until the mixture is well combined. The sugar helps break down the banana peel further as it is mixed.

4. Pour in the oil and add the eggs. Process briefly until the wet ingredients are evenly combined.

5. Add the spelt flour, ground ginger, and baking powder. Pulse the mixture just until everything comes together. Avoid processing for longer than necessary.

6. Pour the batter into the prepared tin and spread it evenly. Place the tin in the preheated oven.

7. Bake the cake until it has risen and a skewer inserted into the center comes out clean. A ring-shaped tin generally takes around 40–50 minutes, while a loaf tin may need close to 1 hour.

8. Remove the baked cake from the oven and leave it in the tin on a wire rack for about 30 minutes. The cake may rise noticeably during baking and then settle as it cools.

9. Carefully loosen the edges before removing the cake from the tin while it is still warm. If desired, drizzle melted chocolate over the top.

10. Serve the cake warm or allow it to cool completely before slicing.

Why Use Very Ripe Bananas?

Very ripe bananas are particularly useful for this recipe because they provide a naturally soft texture and pronounced banana flavor. Their softness also makes them easier to process with the peel. Fresh bananas or previously frozen bananas can be used. The recipe is also a practical option when several bananas have become too soft for eating as they are.

Working With the Banana Peel

Using the whole banana is the feature that sets this recipe apart from a typical banana cake. The peel needs to be thoroughly processed so that it becomes finely incorporated into the batter. Processing it together with the sugar helps break it down before baking. A food processor is particularly useful here because it creates a smoother mixture with less manual preparation. Make sure the bananas are processed well before adding the remaining ingredients.

Choosing the Right Baking Tin

The type of tin affects the baking time. A ring-shaped tin allows the batter to bake more quickly, while a loaf tin requires additional time because of its deeper shape. Regardless of the tin used, avoid relying only on the appearance of the top. Insert a skewer into the center toward the end of baking. If it comes out clean, the cake is ready. If wet batter remains on the skewer, continue baking and check again after a few minutes.

Serving and Keeping the Cake

This banana bake is versatile enough to serve in different ways. It can be sliced while warm for breakfast or left to cool before being served as a simple afternoon treat. A light drizzle of melted chocolate is optional and can add another layer of sweetness without being essential to the recipe. Once completely cooled, store the cake in an airtight container.

This whole-banana breakfast cake offers a practical approach to baking with very ripe fruit. With only a short preparation period and a single baking stage, it is an approachable choice for a homemade breakfast or snack.