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Banana Citrus Cake with an Orange Drizzle

Prep Time12 mins
Cook Time20 mins
Total Time32 mins


  • 185 g butter
  • 175 g castor sugar
  • 4 eggs
  • 360 g self-raising flour
  • 3 g bicarbonate of soda
  • 3 medium or 4 small bananas very ripe
  • 30 ml lemon juice
  • 60 ml orange juice

Orange Syrup

  • 90 g castor sugar
  • 120 ml orange juice


  • Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a blender mix together the bananas, lemon and orange juices until completely smooth.
  • Sift the flour and bicarbonate of soda into the creamed mixture and fold in gently then add the banana mixture and fold in until fully mixed.
  • Carefully pour into 12 greased muffin tins or a 22cm greased round cake tin.
  • Bake in a moderate oven Gas Mark 4 / 180C - 20 minutes for the muffins or 35-40 minutes for the large cake.
  • After removing from the oven, pour the hot syrup immediately over the cakes, and leave until nearly cool, before removing from the tin.

Orange Syrup

  • Put the juice and sugar in a pan over a very low heat. Stir until dissolved. Bring to the boil and remove from the heat. Pour over the cakes whilst still hot.


Tip: Make double the amount of syrup and use the extra to pour over warmed cake when serving as a dessert.