Brilliant banana loaf

Brilliant banana loaf

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(180 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

  • Freeze un-iced

Nutrition: per slice (10)

  • kcal268
  • fat13g
  • saturates8g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
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Ingredients

  • 140g butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 2 large egg, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 very ripe banana, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g icing sugar
  • handful dried banana chips, for decoration
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

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.

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Comments, questions and tips

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Comments (213)

revmary's picture

Glad I read the comments. I made double quantity and reduced the sugar by 100g. I added an extra banana, 25g extra flour and a load of chocolate chips.
I baked it in a large roasting tin and it took about 50 minutes.
Delicious - at least that's what my work colleagues said. Very moist, not too sweet.
Loved the drizzle topping.

lurvlyloz's picture

Took a lot longer to cook but is moist and tasty. I don't like bananas but been a hit with the family

clarefry's picture

I made this after reading the comments. I reduced the sugar to 90g and added 175g flour. Baked for 50 mins and it has come out perfectly! I will make it again as so easy to make.

Jupiter97's picture
3.75

Stumbled across this little gem today- delicious! Quick and easy to do, too. I found that baking this is a larger square shaped tin and spreading the mixture out (rather than a thicker layer in a loaf tin) quickened the cooking time.

louisekfinch's picture
3.75

Very easy and very tasty! Glad I read the comments - it definitely took 45-50mins to cook, not 30mins like the recipe states.

KatC's picture

The cake itself is lovely. Added some vanilla essence and will add chocolate chips next time. Definately took longer than 30 mins as others have said. I would agree with 50.

hafuas's picture

I made this brilliant banana cake with my ten year old great granddaughter, using double quantity so she could take one home with her.It was so easy ....not to say brilliant and tasted really good. Everyone was delighted with it...especially when we served it with home made redcurrant icecream that she made with her great gramps! A winner! Oh yes,it took a litle longer to cook than the recipe says, but that was no hardship.

Becky5840's picture
3.75

Used this recipe as a foundation: added a little cinnamon, a squidge of golden syrup and some vanilla extract and served warm with a dollop of ice cream. Very delicious! Would agree that 30 minutes isn't long enough- 50 did the trick.

crmzchan's picture

Worked like a charm :) lovely easy recipe - turns out a moist 'bread' which isn't too sweet.

Aga owners - cooked mine in the baking oven, on the lowest shelf height, for 40 mins.

jo_ce2001's picture
3.75

Apart from the timing it's a great recipe. My fan oven was well heated at 160 degrees and baked for 50 minutes and it was perfect. I didn't change the recipe either - i used frozen bananas and made sure to drain any excess moisture before adding. I think i will add choc chips next time. I'm not sure why this recipe has failed so badly for others - but i do advise against opening the oven since that will make the cake sink.

I also made with the drizzle which gave it a nice crunch. Also, cake improves and it was even better the next day.

Jan R's picture
5

Really delicious and moist cake - a great way to use up overripe bananas. Left off the icing and it needed longer cooking time as others have said (180C for 50 mins worked for me), but the whole family have been very pleased with the results!

Ramya Shanthikumar's picture
5

i made this banana loaf today and it truly was brilliant, if i do say so myself! had it warm out of the oven with the runny icing and myself and my family had it for tea. We demolished it in 5 minutes! Other comments below say it took longer than 40 minutes for them however i didn't have this problem, in fact mine was slightly burnt and i took it out at exactly 40minutes. the oven was pre-heated for about 30 minutes, maybe this helped.

NameeraKhan's picture
0

Tried this recipe today. as it was said to bake for 30 mins , i did that.. in the comments it said to bake a further 20 mins with it covered with foil, i did that.. my loaf wasn't even near cooked... baked it for another 20 mins still wasn't cooked. i cooked it for almost 2 hour and still wasn't cooked. it was still raw... really disappointed about this

lderbyshire's picture
5

I love this banana loaf! I don't tend to make the topping as I always seem to be short on time but I always get loads of compliments when I make this for friends and family. Yes, it does take a little longer in the oven but it is definitely worth the wait! Truly scrummy!

b226cmrWilts's picture
5

This is soooo nice. I added chocolate chips in so that made it extra nice :) I also added and extra egg and an extra banana but if this is to wet just add more flour. m

kellyp2324's picture

Hmmmm this was gorgeous , lasted 10 minutes when husband and kids started on it, great comments from them, I added in vanilla extract and dried cranberries, did need longer in the oven that 30 mins but was no hardship checking on the cake and giving it longer was well worth it and did not disappoint at all

mysticgremlin's picture

Wish I had read the comments before making but seriously, should we really have to read comments to find out the correct information that should already be stated in the instructions? Poor show. Cake is still in the oven but looking very brown. Will give the 50 minutes that others have recommended and see what happens. Pull your socks up Good Food

chickens82's picture
1.25

Far too sweet and the timing is wrong. Wish I had read all the reviews below. Still, nothing that my office won't demolish...

Damieay's picture
2.5

Timing definitly wrong. I cooked for 50mins at 160 fan. Turned out ok but my boyfriend was far from impressed. I make lots of banana breads and thought Id try a new recipe. Wont be doing this one again. For a great banana bread recipe try hummingbird banana bread.

ellieroseart's picture
3.75

My loaf turned out great! and tasted lovely and sweet. I left it in the oven for 45min and my house smelt wonderful! I also blended up my bananas instead of mushing them with a fork, My boyfriend liked it very much haha

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Questions (12)

GirlWhoBakes's picture

Has anyone substituted the butter for marg before, I've got flora buttery at home and no butter so was thinking of using it but worried the high oil content will make it watery and it won't come out as good, anyone tried it?

Charlotte-Kate's picture

I've just tried using vitalite - bread hadn't cooked through properly. Bit disappointing

jimiskewl's picture
2.5

This took about 45 mins to bake and for some reason did not rise so well. Looked good on the outside, skewer came out clean, etc. But when I cut into it it was way too moist so I'm not sure if it was the recipie or something I did?

yvonnewadeson's picture
5

Hi i make this cake all the time and I have found that it needs 50-55 mins at 160 degrees. I have found that if the bananas are too large it is definitely soggier so perhaps try with a little less banana next time .

sacwak1's picture

I'm attempting to make an American recipe that calls for 'Blackberry honey', does anyone know if it available in the UK?

goodfoodteam's picture

Hi there, thanks for your question, blackberry honey will be available from larger supermarkets or specialist food stores or delis.

Punkafoo's picture

Can you freeze the banana cake?

yvonnewadeson's picture
5

i freeze it and it is lovely.

patchmo's picture

Can you tell me why your measurements are not in imperial? Or both? It would be so much easier!

goodfoodteam's picture

Hi there. We consistently use metric measurements across the whole site, but you may find this conversion tool helpful: http://www.bbcgoodfood.com/conversion-guides

neildonohoe@live.co.uk's picture

Can anyone help.
I would like to print out a recipe but when I do, I get 3 pages worth.
Which seems a waste of paper. Does anyone know how to print a paper friendly recipe?

katyfrost's picture

Are all 3 pages full of the recipe, or do you have some pages which are just adverts or whatever? If the latter, go into print settings and select the pages you actually want to print.

Tips (12)

janethebaker's picture

Just making it now....opened oven at 30 min (should have read the comments), could see it was nowhere near set/spongy. Took a chance on an extra 20 mins (having read the comments) and it worked. Has come out nice and spongy. Tastes good but a bit too sweet so will cut down on sugar next time

Shazzanne's picture

I too tried this recipe. Was very easy to follow. I added Chopped walnuts and tasted amazing. I cooked my cake in a bundt tin which I would highly recommend as the cake cooked exactly 30 mins.

Robert C's picture
5

Easy peasy to make but I found that 35-40 mins baking time required.
Try it with honey drizzle mmmmmm!!

SallyR13's picture
5

I decided to make this recipe gluten free by swapping the flour for a 150g packet of ground almonds and it was absolutely fantastic! It turned out as more of a cake than a bread, and it took 50 minutes in the oven, but it was moist and delicious.

yvonnewadeson's picture
5

Instead of the banana chips and drizzle simply sprinkle demerera sugar over the top before popping it in the oven and its GORGEOUS!

Craighardy89's picture
5

First attempt following the above was moist and stodgy. Added 60g extra flour, and baked on a fan at 150 for 55 minutes. Perfect !!

jmstpt's picture

As other comments. Gas mark 4 for 1 hr did the trick - 30 mins not enough. Very nice recipe; moist and tasty. We added some chocolate chips to add to the flavour. Easy mix too - kids enjoyed getting stuck in!

dsbusa's picture
3.75

Don't be tempted to put in a third banana...it will sink like a stone! I added lemon zest to my batter, made the icing with lemon juice and scattered gaily with poppy seeds.

vicki_mh's picture

I add 100g of chopped walnuts and 100g of chopped dark chocolate pieces. Scrummy! Also, sprinkle demerara sugar on top instead of the drizzle and banana pieces for a lovely crunchy topping.

janethebaker's picture

ah, saw some crunchy topped banana bread in a cafe the other day and wondered what the trick was. Thanks, I´ll follow this tip.

beccarodford's picture

Measure 4 tablespoons of coco powder into your scales then add flour to make up the 140g - and add chocolate chips for a PERFECTLY MOIST and yummy chocolate and banana loaf! Massive hit!

teresaheffer's picture

If you have ripe bananas in the fruit bowl but no time to make this (or any other banana cake recipe!) did you know that if you freeze the bananas in their skins in a freezer bag, you can use them in your own time. Yes, they do look a bit black and soggy when they're defrosted, but just peel and mash them and they're fine!