Brilliant banana loaf

Brilliant banana loaf

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(78 ratings)


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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level



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)



  • 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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  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, questions and tips

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sherry16's picture
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Made this last week but just tweaked it slightly by adding 1tsp cinammon and 75g leftover white chocolate chunks- it was absolutely delicious and my family couldn't leave it alone! :D it did take 50 minutes in my fan oven to be cooked properly though, it was lovely and moist :) made again today following request from my hubby but had no white choc today so have added chopped up cadbury fudge instead!! Naughty but nice! :D

Jenster24's picture

Definitely need longer that 30mins to bake! I was so alarmed when I took the tin out of the oven after 30mins, then plunged in the skewer only to take it out and find it was gooey. Thank fully I came back on here and read the comments to discover others had found the same :)

So, 45 mins is perfect at 160c in fan oven.
I swapped the self raising flour for wholemeal, put half walnuts on top instead of banana chips and also added glacier cherries to the cake mix. YUM!

Delightfulbaker's picture

YUM!! This is a fabulous banana cake recipe, I substituted the self raising for a gluten free self raising version and it turned out so light a fluffy. The cooking time took about 20minutes longer but that may have been because of the flour I used. I never bothered with the icing or dried banana as we found it sweet enough.

taunyowl's picture
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This is the best banana loaf i have made so easy and very moist and my family love it

KarinaLisa's picture

One of my best banana cakes. Cooked it for 45 mins too and it still came out very moist. I added walnuts on the top as an alternative. Brought it into work the next day and it disappeared in seconds!

ncsanddancer's picture

Delicious, took about 45 mins to bake. Don't think I would change much as I'm not a cinnamon fan. Did anyone try the suggestion of adding a dash of golden rum?

Ekokuk's picture

I made this tonight and just tasted it. I added cinnamon as well ( looked at Jamie Oliver site as well), I had to adjust the cooking time too and could do with less sugar as banana is sweet itself already but in general spot on, nice recipe!

vivienspiteri's picture

Like many other people I found it needed an hour in my fan oven to allow the skewer to come out clean. This was the first time I had made it and I too added some dark chocolate chips to the uncooked mixture but no dried banana as I simply didn't have any. A VERY moist cake but very tasty. Will make again when I have over ripe nanana's

sarahb109's picture

Nice recipe, needs 60 mins to cook and slightly less sugar

EllieAngharad's picture
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Made this last night, glad i looked at the comments before hand and knew it would take longer to cook. Took around 50-60mins. I liked the icing, but will probably make it thicker next time to have a more even coverage. Think I will also try the suggestion of cinnamon as well as vanilla essence next time.
However, all in all, a fantastic cake, that is just sweet enough for my liking!!
Have a feeling this is going to become a staple of mine!!

Daisyflower10's picture

Just in the oven right now, I've made this once before and whilst it seemed a little over done on the outside and a little sticky on the inside it still tasted delicious! I've put in a teaspoon of cinnamon and one of nutmeg this time. Only problem is when I take it out of the oven the beautiful rise goes. Any tips?

kirstygxxx's picture
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Made this last night. Added the 1tsp of cinnamon as suggested and also a handful of blueberries I has in the fridge.
Took an hour in the oven to cook but rose well and is lovely and moist. Not too sweet and Iovely toasted for breakfast!

Laurahelen1980's picture

Got this in the oven right now, thinking this was a quick bake! Pleased I checked with a skewer as after 30 mins it is nowhere near done. Obviously needs the hour suggested in other reviews. Like the extra ingredient ideas. Can't wait for it to be cooked, it smells delicious!

ljshimells's picture

Ok, so I made this the 1st time round following the recipe except the icing on top, id only bother with that if I was going to a bake sale and it was nice but my 2nd attempt after changing a few things it was amazing.
For a more moist and sticky and full bodied banana bread
Reduce the cooking temp to 140c fan for 40-50 min
Add 1 tea spoon of vanilla essence ground nutmeg and cinnamon and a dash of golden rum
Switch the castor sugar for golden castor sugar

I did one in a 2lb metal loaf tin and 1 in a 1.5lb silicone loaf and this one turned out alot better.

lingpea's picture
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Delicious and so simple to make!
Like others I also made some slight adjustments:
- Didn't bother with the icing topping as the ripe bananas make it sweet enough.
- Reduced the amount of sugar to 30g of soft brown sugar
- Baked at 170c fan for 45 min.
Baking one right now with added chocolate chips - hopefully it will taste good!

youngcooker123's picture

I've been cooking for a month now I know its not long but all the recipes i do are all on the bbc good food and this on is my best one.

AliceBakes's picture
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I've made banana bread using this recipe quite a few times now, and its by far my favourite. It turns out really well every time, but i did make a few adjustments:
1. baked for 45-50 mins at least (I used a fan oven at 150-160C).
2. added a dash of cinnamon.
3. to top, instead of thin icing (makes the cake wet) and banana chips, i used thicker icing and let it dribble over the edges, and topped with lots of upside-down raspberries and blueberries (NOT strawberries - they leak over the icing and make it look gross).
Also, don't be afraid to fill the tin to the top, the cake doesnt really rise. Well mine didn't anyway. And finally, i tried adding a extra banana once, but it just made it dense and too stodgy - it also took on an odd green tinge! haha :-s
But overall, an excellent recipe. Just wish i could tag photos - it looked really beautiful!

youngcooker123's picture

I'm going to make this banana cake after we went shopping thank you for giving me great ideas.

lderbyshire's picture
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Wow! I made this yesterday and it was all gone by the end of the day! I followed the recipe for the bread but didn't make the icing this time. Everyone was full of compliments. So easy but so good :)

mrsskellers's picture

After reading the comments below I made some adjustments to the recipe: I halved the amount of butter and added 70g of crunchy peanut butter, I used 3 bananas, I added a teaspoon of cinnamon, I didn't bother with the icing sugar & banana on top but sprinkled a little golden caster sugar over it to give it a crunchy topping. I also gave it 50 minutes in my fan oven.

After these changes it turned out lovely. It's really nice and moist and keeps well (although it doesn't last long with my lot!). Everybody really liked it. So much so, that my 2nd one is in the oven now :-)

It's a simple recipe that turns out really nice and is a good way to use up the overripe bananas that nobody wants to eat.