Brilliant banana loaf

Brilliant banana loaf

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(183 ratings)

Prep: 15 mins Cook: 40 mins


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



    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



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

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



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


  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 (220)

Joesyjo's picture

Delicious cake. I followed the comments and used 90g of sugar, 175g of flour and cooked it for 50 mins. It came out perfectly! Still moist in the middle and had a nice crunch to the top. I do prefer my banana cake a little sweeter, so next time I will up the sugar to 100g and see how that comes out. Also didn't bother with the icing and banana chips.

Jaderhiannon's picture

This is the first time I have ever tried baking (I am 15) and it turned out excellent! I have made this twice now, the first time I forgot to mash the bananas, but both times it turned out tasting fine. I did leave it in for about 45-50 minutes as by the suggested 30 minutes it wasn't ready. I don't understand all the bad reviews because I will certainly be using this recipe in the future when I make more banana bread!

emmamackrell's picture

Beautiful flavourings but as many before me have said, the recipe timings are all out. I baked for 35 minutes and the loaf could support itself in a loaf shape, but the inside was far from being cooked properly. I added chopped stem ginger and agree that the loaf is very very sweet, so next time I will cut sugar and increase flour. Served in a bowl with cream and no way would you be able to eat this like a normal slice of cake / loaf!

jimsmith's picture

Wacked up everything to 200g and 3 ripe bananas, followed the recipe exactly. Put on 170c fan oven for about 45 mins. It rose beautifully and was nice and fluffy. Tasted perfect and sweet.

Kerryelk's picture

I have made this bannana loaf many times and is a favrioute with my family and friends. Unlike some people I have never had to adjust the recepie and it has turned out wonderful every time, I don't usually add the drissal.

Joan H's picture

I agree that this needs around 20 minutes longer in the oven than stated.I added some chopped walnuts which I needed to use up.I didn't bother putting drizzle on the top.It was delicious.Next time I might try more flour and less sugar as others have suggested.

debrat's picture

I followed recipe & it was gorgeous! I had read to keep it in longer but at 35 mins on the top shelf it seemed cooked but squidgy & I worried it would dry out if I left it on longer so I took it out & left it for 10 mins in tin as per recipe which I presumed it would carry on cooking slightly which it did so was lovely & moist. Delicious cake, will definitely make again to see if consistent as lots seem to be having problems with it! I didn't use drizzle just brown sugar on top- thou prob won't bother with that bit again!

Mrs D II's picture

This recipe is all wrong. Like everyone else I made this and then when it wasn't cooked in the recommended time I read the reviews - I'm still sitting here at 50 minutes and this tin of mush still does not resemble a loaf. Plenty better recipes out there - don't waste your time on this one.

mumsadragon's picture

I've made this so many times, it's a family favourite. Just cook it for 50 mins instead of 30 and it's fine. Don't give up, it's delicious.

imfeelingmad's picture

I made this yesterday, minus the icing (instead I just sprinkled some brown sugar on top) and I adjusted the amounts of sugar and flour as per suggestions below (100g sugar, 170g flour). I also added a tablespoon of honey for some natural sweetness along with the bananas. It turned out really well, was very moist and dark brown around the edge, on the verge of burnt but it was just about okay. delicious warm with nutella spread on top!

jodilea82's picture

Really wish I'd have read the comments first! Needed a lot longer cooking, around 50 minutes but consequently the outside was a little burned. Wouldn't bother again!

Marinasister's picture

I also wish I'd read the reviews - total waste of time and ingredients - doubled up the ingredients to make two loaves, so really annoyed that they didn't turn out at all well. For such a basic type of loaf to use up ripe bananas there's loads of other good recipes available, but if you want a fast result, which this recipe seemed to promise, try muffins Nigella's banana ones are foolproof. Hope the birds like the cakes.

chicajules's picture

I have baked this cake dozens of times. And followed the recipe except I used 3 bananas and a little less sugar. Its obvious that if the cake doesn't look cooked according to recipe you just keep checking until it is cooked. Easy peasy.

Telly123's picture

I made this loaf after reading the 5 star rating. I should have read the comments first. It seems that some people have given this a high rating after having amended the amount of flour and sugar. As I poured the mixture into the tin I knew it would never be ready in 30 mins, I checked at 30, 50 and took it out after an hour. In fact it makes a sort of sweet banana pudding, edible but there are better combinations out there.

tuppencetwo's picture

This is a far from brilliant recipe, wish I had read the comments before attempting twice and wasted ingredients. I am a competent baker but this has really dented my confidence, The baking times are way off and it seems the quantities are not right either and I did check my oven temperature with a thermometer. just don't bother

beaupippin's picture

Needs about 50g more flour and a lot longer cooking, about 50 mins total. Delicious. Tried adding a touch of Rum & a few Raisins for a special twist.

beaupippin's picture

Needs about 50 g more flour & a lot longer cooking, about 50 mins. Delicious!
Also tried adding a touch of Rum flavouring & a few raisins for a special twist

strettona's picture

I'm so glad I read the comments! Thank you all.
I used Pure sunflower spread as my husband is dairy intolerant. 175g flour and 90g of sugar, added a teaspoon of vanilla extract to the mashed banana and a table spoon of cocoa powder with the flour. Forgot to add baking powder but still rose well. Cooked at 160 for 60 minutes. Absolutely delicious but still very sweet so may use less sugar another time.
PS: a lot of people commenting that it is more like cake than bread - that's because it is a cake. The recipe just calls it a loaf because it is cooked in a loaf tin!

Rocky1212's picture

Just wondered if you used eggs in your recipe as my friends little one is dairy intolerant but also intolerant to eggs, I was hoping to adapt a banana recipe as I have loads to use up. Thanks

ellendenise91's picture

Thank goodness for all your comments!
I also lowered the sugar to 100g, upped the flour to 175g and baked for 40 mins at 160 then lowered to 150 for 20 mins (fan oven). Turned out lovely, dread to think what would have happened if I just followed the recipe!


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