This is one of our most popular desserts for weddings!

Serves 8

Preparation time – 2 hours

Cooking time – 40 minutes

Banana Cake


170g Butter Softened

170g Caster Sugar

3 Eggs

170g Self-Raising Flour

2 Bananas (ripe/overripe)

Vanilla Extract (Optional)


  1. Cream the butter into the sugar
  2. Gradually add the eggs and flour
  3. Mash the bananas and add them to the batter, mixing them in well (don’t leave lumps otherwise they will sink to the bottom when you cook the cake).
  4. Add a few drops of vanilla extract
  5. Grease and flour a loaf tin and pour in the batter
  6. Bake at 1800C/Gas mark 4 for approximately 1 hour, or until the cake test is done (i.e. Test it by sticking a knife in – if the blade comes out clean, the cake is ready – if sticky, give it a little longer).
  7. Check after 30mins – if the top starts browning too quickly, cover with a piece of grease-proof paper to prevent burning.

Dark Chocolate Mousse


450g Chocolate (melted)

160g (6 eggs) Yolk

240g Egg White

150g Sugar

400g Double Cream


  1. Melt the chocolate (450g) is a large bowl.
  2. Add 160g egg yolk & 50g Sugar into the melted chocolate and mix.
  3. Add into the bowl 240g egg whites and the remaining 100g sugar and whisk.
  4. Slowly add the double cream (400g) and whisk it until silky smooth.
  5. Spoon into glasses and leave to chill for at least 2 hours.

Serve in a glass with the banana bread alongside, or spoon the chocolate mousse onto the banana bread as a really yummy alternative!

Suzanne is a professional chef, wife and mother who has lived in South East London all her life.


You can email Suzanne with any comments or questions at info@suzannejames.co.uk

This article first appeared in the October 2016 issue of SE22 magazine.