Brilliant banana loaf

Brilliant banana loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(62 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per slice (10)

kcalories
268
protein
3g
carbs
34g
fat
13g
saturates
8g
fibre
1g
sugar
24g
salt
0.5g

Ingredients

  • 140g butter, softened, plus extra for the tin
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe bananas, mashed
  • 50g icing sugar
  • handful dried banana chips, for decoration

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.
  2. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.
  3. Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Recipe from Good Food magazine, July 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
patchmo's picture

Really very good, very moist n yummy. Did read other comments so did add cinnamon. Also only used 100 g of sugar and used 3 bananas! Really good. Will defo make again.

St Cross's picture

As per other reviews I found the 30 mins oven cooking time completely wrong - in my case, it needed an hour in my fan oven - but the actual banana cake recipe (not really a "bread") produced a very tasty result - even tastier as I added cinnamon. Didn't do any icing or attach any dried banana bits as that would have made an already sweet cake a bit sickly. Huge thanks to the reviewer who suggested substituting half the butter for peanut butter - I'm going to try that next time. I will also reduce the amount of sugar as there was plenty in the bananas.

lilblueboots's picture

I had four bananas to use up so made a double mixture. Due to this, I used one large silicone loaf shape and three small loaf tins. The silicone one I sprinkled light brown caster sugar on and the smaller ones had raisins added to the mixture. I covered them all with foil and placed them on baking trays at fan 160 and turned the oven up by 10 degrees on the silicone one at 40 mins. The smaller ones took 30 mins (as recommended) and the larger took an hour and five mins. They are delicious and would recommend this recipe to anyone.

lawoo's picture

Tastes lovely however didn't rise quite enough and I found the outside to be a little overdone while the inside of the cake is a little underdone.

joanneeland's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this the other day and it was delish - I made a few changes though - I replaced half of the butter with some crunchy peanut butter and I added in 50g of dark chocolate chips (coated in a tbsp flour to stop them sticking). Also added in a 1/4 teaspoon of salt. The result was glorious, moist, moreish and yummy!! I will say that it's a little crumbly when cutting, so it's definitely more like a cake than a loaf. Andi Peters (from 90s children's TV) has a great banana loaf which stands up to carving - a quick google should locate the recipe. It took 50 mins in my fan oven

fiferfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely, easy cake but needed 50mins. in my fan oven

djdav's picture

Delicious cake and really easy to make. Like the idea of adding cinnamon, will try that next time.

Flirtyfabgirl's picture

Wont let me rate but give it 5 star!! Beautiful!! I added 1tsp of cinnamon and hand full of chopped walnuts, it wasn't out the oven longer than an hour and it was gone. I never used the icing sugar for top as i think the loaf is sweet enough overall love it :)

bizandlarry's picture

Delicious cake. I sprinkled with a little demerara sugar before cooking for a slightly crunchy top then drizzled with icing when cool. Took almost an hour to cook in non fan oven.

bizandlarry's picture

Delicious cake. I sprinkled with a little demerara sugar before cooking for a slightly crunchy top then drizzled with icing when cold. Took almost an hour to cook in non fan oven.

Chey56's picture

Wonderful cake which can be made quickly when you spot those overripe bananas. I haven't added the drizzle yet as I can't get get past believing I'm on a diet. Neither did I add the banana chips, but the unadorned cake is just perfect and attracts compliments from all who partake. I agree that the cooking time needs to be longer, 10-15 minutes in my fan oven. I judge by the rise and then the colour after the suggested time has elapsed.

merrimum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice. Liked the drizzle icing. Took 50 mins in fan oven.

merrimum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice. The drizzle worked well. Took 50 mins in fan oven.

juliaprior's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this cake to use up a couple of over ripe bananas. Didn't use banana chips as I didn't have any but cake was yummy. Found it a little sweet for my taste, would either reduce sugar or leave off drizzle next time (may also depend on bananas). Agree with other comments, it took longer to bake than recipe stated, about another 15-20 mins. Hit with the kids!

Victoria C's picture

This is as the name suggests BRILLIANT. It's light, moist and very tasty. Easy to make. I added a half teaspoon of mixed spice to the dry ingredients. The final cooking time in fan oven was nearer 50mins rather than 30. Never used the drizzle icing though, instead spread runny honey on the top whilst it was still warm allowing it to soak into the sponge. Yummy.

appsuk's picture

This recipe was cooked by my daughter!!! Very proud if her as she is 10 years old and didn't take any help! Except for me mashing the bananas and put the loaf tin in the oven..... The loaf is very moist and taste very fresh. Would make it one more time.....used the drizzle but didn't put any dried banana chips on it..

cloclo15's picture

I have cooked this twice now, both times yummy but in my fan oven takes 50 minutes rather than 30. Even then it is a very moist cake but that makes it delicious - and it stayed moist for several days after too. I add a teaspoon of vanilla bean paste and a teaspoon of cinnamon to the mix for added flavour. Used the drizzle but no banana chips as I didn't have any

samanthabrereton01's picture

just tried this recipe out.. does not take 30 minutes to cook.. it has bin in nearly a hour all together and is still rather soggy inside but nearly burnt on top... any suggestions?

swadsworth's picture

This did not take 30 minutes to cook. No it wasn't my oven…. It took about 55 minutes. When I read 30 minutes that didn't sound right to me and it wasn't.

MrsG18's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a fantastic recipe and very easy. The only flaw as others have previously raised is the cooking time isn't correct. In my fan oven it needs exactly 50 mins on 160 c and then it comes out perfectly every time. I don't bother with the topping as great as it is.

Pages

Questions

Tips