Brilliant banana loaf

Brilliant banana loaf

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(157 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

    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…

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  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 (190)

maryb1818's picture

Yummy recipe. Baked it for 50 minutes at 180, with foil covering it to stop it burning. Added 2.5 bananas. Also added 50g Lindt Dark Chocolate in little pieces to make it chocolate-chip! Really nice and will definitely make this again.

robyncowling's picture

I have made this a couple of times for the office and the only feedback is that it's too small!! GREAT banana cake, I usually add some banana chips to the main mix and some toffee too. So moist, fantastic. As per other comments, it does take 50 minutes, not 30.

Kateskakes's picture

Have just made this loaf cake and whilst it was in the oven I read through the comments. I have to admit I was worried I had wasted my ingredients, however I cooked it on 180 degrees for 30 mins and then turned down to 150 for a further 30 mins and it came out perfectly! I did add a handful of glacé cherries, mixed fruit, pecans and some finely chopped stem ginger. It was really tasty.

allielovetocook's picture

The only change I made to this was to add 100g good quality 70% dark chocolate (which in hindsight is way too much so next time i'd use 50g. I found the 30 mins cooking time to be completely inadequate as the middle was still liquid (probably a combination of generous-sized bananas and too much dark chocolate!), so I turned the oven down to 150 degrees for an additional 20 mins and it was perfect. Decorated as suggested on the recipe and it looks lovely. I'm just having a piece now (still slightly warm) with a cuppa and it's definitely a cake I'd make again. Yum.

hannahbuckley's picture

I have made this recipe twice now and it was perfect at 30 minuets, however I did use a square cake tin instead- using as more a banana cake, making it with a butter cream icing instead. Brilliant for an afternoon pick me up with coffee!

Niklou's picture

Glad I read the comments before making this! I put mine in for 60 mins and added an extra 50g of flour and some cinnamon. I didn't have any baking powder so left that out. Produced a big and a little loaf, both cooked to perfection and very tasty! I'm rubbish at baking/cooking but found this very easy to make.

Cruisequeen's picture

I too tried this and it isn't cooked after 30 mins, I left in for an hour an it was just right using the receipe shown above.

sallymac65's picture

Not a recipe I would recommend personally. the timing is all wrong, whilst it says to cook for 30 mins no way, even in a fan oven. I cooked it for 50 mins and still not cooked - all looked fine and cooked but was clearly undercooked, so not helpful when you have overripe bananas to use up - Its a shame as the good food recipes from my experience are spot on but not this one. Good food commentators - can you change this recipe so it works? Thanks, in the hope that you will ....

Nicaroo's picture

This is the second time I've made this and followed the recipe exactly.
The first time I cooked it for 60 minutes and it was still a bit stodgy. This time it is in the oven at the moment and having just read the comments I fear it will be the same again!
I did watch the video after I had done mine and noticed that in the video the lady didn't use all of the beaten egg but in the recipe it doesn't say to use an amount of egg so I used it all. I will try a different recipe next time depending on how this one turns out.

LittleBumbly's picture

As brilliant as it says! I followed the recipe quantities exactly, though as others have said the cooking time was a bit out - more like 50 mins in my oven. Nonetheless, worth waiting that bit longer - perfect spongy cake, not dense like some banana loaves can be. Smelt incredible - we'd cut into it before it had even cooled and my husband couldn't stop going back for more.

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!


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 (9)

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.

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!

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