Indulge in the timeless delight of an all-time favourite banana butter cake, a confection that epitomizes the pinnacle of moist, delectable perfection. Bursting with the natural sweetness of ripe bananas, punctuated by the delightful chewiness of tiny raisins, and adorned with the earthy crunch of toasted walnuts, this cake is a symphony of flavours and textures that will captivate your taste buds.

Its tenderness and moistness are unparalleled, creating a sensation of pure culinary bliss. And if walnuts aren’t to your liking, don’t fret, for you can easily omit them without compromising the cake’s exceptional deliciousness. But the magic truly unfolds when overripe bananas find their destiny in this delightful creation.

As it bakes, your kitchen transforms into a fragrant sanctuary that rivals any bakery. The anticipation builds as you patiently await its cooling, and when the moment arrives, the slices you cut reveal a cake bursting with flavour and nostalgia. Each bite becomes a cherished memory, and you’ll declare this cake your ultimate banana masterpiece.

In every mouthful, you’ll rediscover the joy of savouring something so profoundly delightful that it stands as a testament to the timeless allure of banana cakes.


  • 3 very ripe bananas (medium/large)
  • ½ cup unsalted butter (8 Tbsp) at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 cup walnuts
  • ½ cup raisins


  1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
  2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
  3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
  4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to the batter.
  5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the centre comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.