Brilliant banana loaf

Brilliant banana loaf

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(116 ratings)

By

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Cooking time

Prep: 15 mins Cook: 40 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
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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

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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

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Comments

Show comments
rs1404's picture
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As others have said this took around 20 minutes longer in the oven but it was so worth the wait! We used 3 bananas and added some cheeky chocolate chips - so moist, light, and delicious! Didn't bother with the topping, sweet enough without.

bcz's picture

Really delicious, but definitely agree with other users comments that you need to reduce the amount of sugar to at least 100g if not less, as 140g is far too sweet and it works best if you cook for 30 mins gas mark 4 then reduce to gas mark 3 for another 20 mins. Otherwise, the best banana bread I've made! I added pecans too and a handful of sultanas. Mmmmmm!

Gizmo6002's picture

Made this a couple of times now and it's delicious. As others have said it takes longer to cook than the reciepe states. I cooked it for 30 mins at 160 (fan oven) then turned it down to 150 for between 20 and 25 mins.
I also reduced the sugar to 90g and increased the flour to 175g... Came out perfect and was gone in a couple of days.

fiboyd's picture
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Really yummy banana bread but definitely is NOT ready in 30 mins, more like 50! Light, fluffy and like other reviews, used 90g sugar...also added splash of vanilla extract - delicious and so easy to make!

rine's picture
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Over the years I have made a lot of banana loaves which have Always ended up in the bin because they were either too dry or too heavy. Until this one. It was deliciously moist and light and lasted a couple of days. I did reduce the amount of sugar as it is not necessary with bananas and omitted the topping as well. I added three ripe bananas instead of two and mashed them up really well with a tiny bit of milk before adding them.
I did add some chocolate chips into the dough. Delicious!!!

jeyleebean's picture
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Just made this loaf. It is absolutely yummy. Before I started, based on reviews I reduced the sugar to 90g, increased the flour to 175g. The loaf is very soft and moist. I need to stop myself from eating the whole thing up. I sprinkled some brown sugar on top before popping it into the oven for 40 mins. Good stuff!

caroladams63's picture

Needs an hour at least. Nice but a bit moist for my taste.

carollesley's picture
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Really lovely & moist. Quick to make. Used stork instead of butter & used a hand whisk. Definately wasn't cooked in 30 mins, more like 50 mins.

devondrizzlecake's picture
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Made this using wholemeal SR flour, Barbados cane sugar and a handful of choc chips, 40mins at 160 fan. Very soft and moist with a slight toffee flavour, yum!

sharmistha's picture

Brilliant recipe; stays soft for days

maidmaz0's picture
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Made this for the 1st time last night, it is utterly delish!
Thankfully very easy to do as I am no baker!
Did read the comments and adjusted the cooking time to 45 mins loaf came out perfect.

iamtomato's picture
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So Delish! Couldn't resist to have another slice of this moist tasty loaf.
Followed the advice of others and kept the loaf in the oven for 50 mins. Skipped the topping and added only 100 g of sugar (bananas are pretty sweet already).
I added one table spoon of cacao powder ... mmmh that smelled good

clovin21112's picture

Delicious. I made this with 'Dairy Free' pure sunflower spread for my son with Milk allergies. It took 48 minutes in fan oven on 160, turned down to 140 after 30 mins. Best banana loaf I've ever had!

Roo13's picture
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A great recipe! I put in a little less sugar and adjusted the baking time (I find it takes just under an hour) and have twice ended up with a perfect result. Delicious, thank you!

yvonnewadeson's picture
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I make this cake all the time (at least once a week) as I always seem to have loads of bananas to use up and it takes no time at all to make. It definitely needs to be cooked for around 50-55minutes at 160 degrees though. I never bother with the drizzle and banana chips on top as i prefer to simply sprinkle Demerara sugar on the top before popping it in the oven which gives it a gorgeous crunch. My children love this cake and it freezes really well too. A definite family favourite.

Bramble22's picture

This is the second time I have attempted to make this cake and will definitely be the last! I am a proficient baker and make lots of different cakes. Looked at all the previous comments and baked the cake for an hour, only to find that once it was taken out of the oven it has sunk to half the size. I'm not sure it is even cooked. Will stick to my usual recipe that never fails!

Linda1recipe's picture
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Have made this a few times now using over ripe bananas that have been frozen. Once thawed the bananas are a bit mushy, and the cake has taken longer to cook but the result is a lovely moist cake that keeps really well. My family and friends love it!

navy86's picture
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Would not reccomend this recipe and I am very surprised how highly it has been rated after reading the comment. Mine looks nothing like bread! I have a fan oven and after baking it for over an hour it is still very moist on the inside but slightly burnt on the outside. After 30 mins it was still gooey in the middle. Taste isvokay but very sweet and I am unable to cut into slices as it is a strange consistency. Would reccomend cooking for much longer at a lower temperature. I will look for a different recipe the next time.

Craighardy89's picture
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Added an extra 60g flour and baked on a fan 150 for 55 mins turned out perfect

Craighardy89's picture
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Following the above turned out moist and stodgy, 2nd attempt added 60g more self raising flour and baked on a fan at 150 for 55 minutes was perfect !

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