Brilliant banana loaf

Brilliant banana loaf

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(69 ratings)

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Cooking time

Prep: 15 mins Cook: 30 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

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

Comments, questions and tips

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Comments

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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.

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.

spanner89's picture

I made this at the weekend and it was delicious!!! I didn't use the dried banana but followed this recipe exactly, however I did have to cook it in a fan oven for 45minutes

patchmo's picture

Really very good, very moist n yummy. Did read other comments so did add cinnamon. Also only used 100 g of sugar and used 3 bananas! Really good. Will defo make again.

St Cross's picture

As per other reviews I found the 30 mins oven cooking time completely wrong - in my case, it needed an hour in my fan oven - but the actual banana cake recipe (not really a "bread") produced a very tasty result - even tastier as I added cinnamon. Didn't do any icing or attach any dried banana bits as that would have made an already sweet cake a bit sickly. Huge thanks to the reviewer who suggested substituting half the butter for peanut butter - I'm going to try that next time. I will also reduce the amount of sugar as there was plenty in the bananas.

lilblueboots's picture

I had four bananas to use up so made a double mixture. Due to this, I used one large silicone loaf shape and three small loaf tins. The silicone one I sprinkled light brown caster sugar on and the smaller ones had raisins added to the mixture. I covered them all with foil and placed them on baking trays at fan 160 and turned the oven up by 10 degrees on the silicone one at 40 mins. The smaller ones took 30 mins (as recommended) and the larger took an hour and five mins. They are delicious and would recommend this recipe to anyone.

lawoo's picture

Tastes lovely however didn't rise quite enough and I found the outside to be a little overdone while the inside of the cake is a little underdone.

joanneeland's picture
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Just made this the other day and it was delish - I made a few changes though - I replaced half of the butter with some crunchy peanut butter and I added in 50g of dark chocolate chips (coated in a tbsp flour to stop them sticking). Also added in a 1/4 teaspoon of salt. The result was glorious, moist, moreish and yummy!! I will say that it's a little crumbly when cutting, so it's definitely more like a cake than a loaf. Andi Peters (from 90s children's TV) has a great banana loaf which stands up to carving - a quick google should locate the recipe. It took 50 mins in my fan oven

fiferfood's picture
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Lovely, easy cake but needed 50mins. in my fan oven

djdav's picture

Delicious cake and really easy to make. Like the idea of adding cinnamon, will try that next time.

Flirtyfabgirl's picture

Wont let me rate but give it 5 star!! Beautiful!! I added 1tsp of cinnamon and hand full of chopped walnuts, it wasn't out the oven longer than an hour and it was gone. I never used the icing sugar for top as i think the loaf is sweet enough overall love it :)

bizandlarry's picture

Delicious cake. I sprinkled with a little demerara sugar before cooking for a slightly crunchy top then drizzled with icing when cool. Took almost an hour to cook in non fan oven.

bizandlarry's picture

Delicious cake. I sprinkled with a little demerara sugar before cooking for a slightly crunchy top then drizzled with icing when cold. Took almost an hour to cook in non fan oven.

Chey56's picture

Wonderful cake which can be made quickly when you spot those overripe bananas. I haven't added the drizzle yet as I can't get get past believing I'm on a diet. Neither did I add the banana chips, but the unadorned cake is just perfect and attracts compliments from all who partake. I agree that the cooking time needs to be longer, 10-15 minutes in my fan oven. I judge by the rise and then the colour after the suggested time has elapsed.

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