• Caramel and banana bundt (Luisa Brimble)Source: Luisa Brimble

10 minutes and this bundt cake is already in the oven, on its way to being a delightful, moist addition to your afternoon tea.






Skill level

Average: 2.9 (16 votes)


  • 5 ripe bananas, mashed
  • 125 ml light olive oil
  • 2 eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 300 g brown sugar
  • 1½ tsp vanilla extract
  • 225 g self-raising flour

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180ºC. Grease your chosen tin (loaf, muffin, bundt, round springform) with baking spray.

2. Place the mashed banana, oil, eggs, sugar and vanilla in a mixing bowl and combine. Add the flour and mix until combined.

3. Pour the banana mixture into your chosen tin.

4. Bake for 45 minutes to one hour, or until cooked when tested with a skewer. Allow to cool in the tin.


• Eat on the same day as baking to enjoy it at its best or toast later in the week and serve with a dollop of butter.


Recipe and image from Just Desserts by Charlotte Ree, Published by Plum (RRP $29.99). Photography by Luisa Brimble, Styling by Lee Blaylock.