Brilliant banana loaf

Brilliant banana loaf

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(182 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 (219)

Mummydee0310's picture

I made this today and followed the recipe, I used a loaf tin and it took 30min with 10min cooling down time. The only difference was I used brown sugar and 4 small bananas, it came out great. Love this recipe.

Joesyjo's picture

I had to leave this in for another 10 mins which resulted in a very dark cake on the outside. Did anyone else reduce the temperature when leaving in longer?
I also found that the banana had sunk to the bottom. Tasted yummy but not sure I will bother with this one again.

GingerRoo's picture

After reading all the comments I was really confused about which ingredients to use and bemused that the cooking time says 40 mins by the picture but still says 30 mins in the method. Someone has obviously changed it based on comments but not in both places! I didn't make this exact recipe as I thought I'd try another person's recommended variation: 200g flour, fat, sugar and 3 bananas; I also added some chocolate chips. It was sloppy, very sweet (especially with the icing), took over an hour to cook and didn't bake a fluffy cake. My daughter loves it but then she has a sweet tooth. I think with less sugar it would go nicely with ice cream as a dessert but is hard to eat as a slice of cake. I usually use Mary Berry's recipe on the Queen of Everything site and I'll go back to that next time. That is much less sweet so I might add the chocolate chips and icing to that. Sorry this isn't really a review of the above recipe but I thought I'd share anyway. :-)

kaog210683's picture

This was lovely cold but even better served warm. I added 50g dark chocolate chips which went with it really well and some banoffee spread I had which sunk and was wasted. Didn't bother with the icing as I thought it was sweet enough. Like a lot of other people, I cooked for 30 minutes then covered with foil and cooked for another 20 minutes and I'd say it was just cooked. Really nice, will be making again.

lyvia972's picture

Absolutely delicious! I read the comments before starting and used 110g of caster sugar and 160g of self-raising flour. I used a square tin and baked it exactly 30 mins. It came out perfect: moist, light and not too sweet. So I agree with one of the comments below that says that the baking time of the recipe seems to be accurate for a square tin and maybe not for a loaf tin. Everybody loved it and it didn't last long. Will make it again for sure.

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.

Bora Trang's picture

Thanks @Clarefry so much for your own recipe because the bananas I got were (the Vietnamese one) very very ripe, so tasty and of course were so sweet. You're right to reduce the quantity of sugar. Bravo! I will make it again!

Jupiter97's picture

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

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

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

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

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

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

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

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!


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

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

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

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:'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

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

SallyR13's picture

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

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

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

Don't be tempted to put in a third 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!