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Nana Buns


These are a great way to use up bananas that are on the over ripe side of ripe! The older the bananas the better this recipe is, as the sweetness and squidgy-ness of the ripe bananas really makes a lovely moist, bouncy bun! The texture is different to a normal bun/cake, so don't worry if it doesn't feel like a plain sponge bun!
This makes 6 - 12 depending on the size of the bun you make, either a large muffin size case or smaller bun case.

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  • 150g plain flour
  • 150g margarine
  • 150g caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp vanille essence
  • 3 bananas
  • mashed
  • 1 egg
  • 75ml milk


Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Preheat the oven to 180C and place bun/muffin cases in a bun/muffin tray.

Step 2

Sift the flour and baking powder into a small bowl and set aside.

Step 3

In a separate bowl, cream the margarine and sugar together, then add the egg and vanilla and beat until fluffy.

Step 4

Add the bananas to the butter mixture and stir to combine.

Step 5

Beat in half the flour, then half the milk, then the remaining flour and the last of the milk, and give a final big stir to make sure that everything is thoroughly mixed together.

Step 6

Spoon into your paper cases and bake for 15 minutes (small), 20 minutes (large) until golden brown on top and springy to touch.

Step 7

Remove from the oven, leave to cool for 5 minutes before transferring to a cooling rack.

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