Brilliant banana loaf

Brilliant banana loaf

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(188 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 (225)

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!

katies286's picture

My cake also took approx. 15 mins more to cook. It then sunk once it was fully baked, presumedly because I had to open the oven door several times to check if it was baked. I would recommend baking for 45 - 50 mins. Otherwise the cake received good reviews; I added chopped walnuts and fudge pieces to mine which seemed to work. I will definitely make this recipe again but with longer in the oven!

lindy0070's picture

I make this cake all the time when the bananas start to go brown!!!! I add a touch of cinnamon and chocolate chips to the mixture. Also, as stated a number of times the cake takes about an hour to cook in the oven or the middle doesn't cook through. I sometimes cut the cake in half and freeze it in two parts which is better for us instead of having to defrost a whole cake.

GillyandMilly's picture

My 7 year old helped me make this scrummy banana loaf and said it was "totes delish!" I think that is a thumbs up.
Like others we also reduced the sugar to 100g, increasing the flour to 175. (Next time I think we could reduce the sugar even further as it was very sweet.) For a final twist we added a handful of chocolate drops and some pecan nuts and skipped the topping. Also as others have commented the cake really needs 50-60 mins (reducing the heat after 30 mins). The result? An easy to make and bake, moreish sweet treat where banana makes for a lovely squidgy texture.

Lu27's picture

The first time I made this recipe, I didn't read the reviews and although I ended up with quite a nice cake, it was a bit too sweet and slightly undercooked, even though the skewer had come out clean after 38 minutes cooking. I made it again today and this time reduced the sugar to 100g and upped the flour to 175g. I cooked it in a fan oven at 160 degrees for 40 minutes and it came out just right. Depends on your oven though, mine tends to cook quickly. I put golden granulated sugar on before baking and this gave a nice crunch. The drizzle icing, which I used the first time, also works well. I think next time I may try adding chocolate chips or fudge bits. This is now one of my go to recipes for a quick, easy and tasty cake.

meleon's picture

Amazing banana loaf. Stuck with others dropped the sugar and added more flour. 3 bananas. Just added Demerara sugar to the topping before baking. Turned out fab!!!!.

rs1404's picture

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

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

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

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

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

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


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