Brilliant banana loaf

Brilliant banana loaf

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(53 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

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Comments

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juliaprior's picture
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Made this cake to use up a couple of over ripe bananas. Didn't use banana chips as I didn't have any but cake was yummy. Found it a little sweet for my taste, would either reduce sugar or leave off drizzle next time (may also depend on bananas). Agree with other comments, it took longer to bake than recipe stated, about another 15-20 mins. Hit with the kids!

Victoria C's picture

This is as the name suggests BRILLIANT. It's light, moist and very tasty. Easy to make. I added a half teaspoon of mixed spice to the dry ingredients. The final cooking time in fan oven was nearer 50mins rather than 30. Never used the drizzle icing though, instead spread runny honey on the top whilst it was still warm allowing it to soak into the sponge. Yummy.

appsuk's picture

This recipe was cooked by my daughter!!! Very proud if her as she is 10 years old and didn't take any help! Except for me mashing the bananas and put the loaf tin in the oven..... The loaf is very moist and taste very fresh. Would make it one more time.....used the drizzle but didn't put any dried banana chips on it..

cloclo15's picture

I have cooked this twice now, both times yummy but in my fan oven takes 50 minutes rather than 30. Even then it is a very moist cake but that makes it delicious - and it stayed moist for several days after too. I add a teaspoon of vanilla bean paste and a teaspoon of cinnamon to the mix for added flavour. Used the drizzle but no banana chips as I didn't have any

samanthabrereton01's picture

just tried this recipe out.. does not take 30 minutes to cook.. it has bin in nearly a hour all together and is still rather soggy inside but nearly burnt on top... any suggestions?

swadsworth's picture

This did not take 30 minutes to cook. No it wasn't my oven…. It took about 55 minutes. When I read 30 minutes that didn't sound right to me and it wasn't.

MrsG18's picture
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This is a fantastic recipe and very easy. The only flaw as others have previously raised is the cooking time isn't correct. In my fan oven it needs exactly 50 mins on 160 c and then it comes out perfectly every time. I don't bother with the topping as great as it is.

GeorgeReigate's picture

Love this cake (loaf?), but I've also had problems with timing, so I now cook it in a 20cm square tin rather than a loaf, and it's perfect each time. Gorgeous - don't bother with the icing or chips though.

andreiagouveia's picture

So easy, so simple and tastes amazing. I now have people requesting that I make them a loaf :)

Jovano's picture

Heavenly! I added a teaspoon of vanilla paste to 'gooey' it up as my bananas weren't over ripe. Topped it with cinammon icing and chopped walnuts. Deeeeeeelicious :D

Looney76's picture

I have made this twice now. The first time i baked it for 45 mins and although the skewer came out clean the cake sunk and was very wet. So this time I baked for 60 mins ( in a flexible loaf tin in a fan assisted oven ) and it turned out perfect. Nice and moist with a lovely taste. I haven't tried it with the icing for one reason, I keep forgetting about it lol. Next time I will try to remember to do it :)

jadecharlotte's picture

Just giving this a whirl right now! Must say it sounds delicious and was really easy to whip together.... I just added a big handful of chopped walnuts to my mixture before baking. Let's see how it turns out!

sandolph's picture

It really is yummy but takes a couple of tries to get the right timing. Definitely 40/45 mins for me. I added cinnamon to the cake and lemon to the drizzle. The cake doesn't stand around for long!

Snoweider's picture

Cor, this was rather good! My loaf tin was a bit big so ended up with something thinner and flatter than I think it is meant to be but had none of the problems with timing that others had- it was ready after half an hour in the oven and 10 mins standing. Cut in to squares and drizzled with icing- but added lemon juice to the icing to give a bit of tang and ommitted the banana chips. Absolutely delicious, moist, light and fluffy. Its a cake not a loaf but who cares?

shellcrocombe's picture

This is a lovely simple recipe with great results but it did require at least 50 minutes in the oven. I didn't bother with the icing ontop - it was sweet and moist enough without it.

beccarodford's picture

I scooped 4 tablespoons of coco powder into the scales then added the flour to make up to 140g and followed the instructions - then after i added the bananas i added chocolate chips and again followed the instructions - i needed more cooking time though i baked for the 30 minutes like to recipe said then checked every 10 minutes after that until skewer came out clean - so MOIST and yummy was a massive hit with the family!! and i know kinda look forward to no one eating the bananas in the house so i can make it :) x

Amyk's picture

That's just what I did too! So yummy!! Can't wait to make it again now :)

thejollybaker's picture
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I am very happy with this recipe. It turned out exactly how I thought it would be. It was light and fluffy and it is a great way of using over-ripe bananas. The icing didn't make it too sweet. I will definitely make this again! :)

m_saafan's picture

I made this twice, once as the recipe stated exactly but without the topping, it was very nice and not very heavy as banana loaves normally are, more like a sponge like it says, but I found it somehow bland. I made it a second time though with a heaped tbsp cinnamon and some chopped walnuts and a little less sugar
And it turned out great!

marionhill's picture

This is my second time making this. This second time tasted nicer, and the only difference was I waited until my bananas skins were nearly completely black. I think this gave far more flavour. Mine needed an extra 10 minutes. If u use a skewer to check it. If skewer comes out clean, that's it cooked.
I thought it tasted really delicious. Plenty of complements. One for my book :)

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