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Recipe by Alex Mackay

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1. Video tutorial: Creaming butter and sugar

1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
2. In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
3. Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.
4. Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
5. For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.

Banana loaf

285 kcalories, protein 5g, carbohydrate 44g, fat 11 g, saturated fat 5g, fibre 1g, salt 0.52 g

'This was easy to make because I had most things in my storecupboard. I served it with tea and a smile to our bank manager and he agreed to our request!'

Latest comments and suggestions

Results 1-20

• Alison

  20 January 2008

  Alison commented on this recipe

  Substitute pecans for sultanas- keeps it moist.

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• woozle

  08 February 2008

  woozle rated and commented on this recipe

  

  I've tried a lot of different banana loaf recipe's over the years and I found this one a very easy and tasty one. I kept this in an airtight box and it stayed lovely and moist.

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• Shoesnhaircuts

  28 February 2008

  Shoesnhaircuts rated and commented on this recipe

  

  I made this cake twice! First time it was far too moist in the middle - binned! Second time round it was a bit more moist than I would have liked, but I put it in foil immediately and it seemed to continue cooking and ok - I have had better! I think if I was to make it again I would put a piece of greaseproof paper over the top, cook it a little higher and for not quite so long, and I'd add more sugar! Saying all of this, the cake is now sitting quite nicely inside my tummy!!!

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• Lauren

  12 March 2008

  Lauren commented on this recipe

  Love this recipe with a couple of modifications - I use chocolate chips instead of raisins and hazelnut pieces instead of pecans. It comes out perfect every time. I served at a teacher's breakfast and it disappeared almost instantly.

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• Becksreps

  22 March 2008

  Becksreps commented on this recipe

  This was a delicious recipe, a family favourite!

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• Tee

  14 June 2008

  Tee commented on this recipe

  I omitted the raisins for chocolate chips and put in hazelnuts instead of pecans - thanks for the tip 'Lauren'. It is delicious...a cake to make again!! Plus, the icing on top gives it that extra bit of sweetness, YUMMY!! ...and so easy to make!

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• Gwared

  17 June 2008

  Gwared rated and commented on this recipe

  

  Another alternative for people to try... substitute the pecans and raisins for walnuts and blueberries... Also, for an added sweet crunch, sprinkle some additional muscavado (a fine sprinkling) over the top before placing in the oven.

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• Dara

  27 July 2008

  Dara commented on this recipe

  I didn't have any butter milk so just omitted it and it made absolutely no difference - still a delicious cake! I also just put in chocolate chips instead of nuts and raisins. Goes very well warm with a scoop of ice cream :o)

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• Alex_D

  03 August 2008

  Alex_D commented on this recipe

  This is a wonderful recipe that works every time. If you haven't got buttermilk, use crème fraîche, even the low-fat variety, and the loaf still turns out delicious!

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• Pose83

  11 August 2008

  Pose83 rated and commented on this recipe

  

  Amazing when I made it the first time, but too much mixture for one tin and it spilled over the top. Since I have divided mixture between two tins and it hasn't turned out as well. Think the cooking time needs reducing.

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• Sharon

  12 August 2008

  Sharon rated and commented on this recipe

  

  Have made three of these since last week. One with chocolate chips and raisins, the other with walnuts and one with pecans. It's so simple.

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• RB

  20 August 2008

  RB commented on this recipe

  Had some ripe bananas to use up so decided to make this recipe. I amended the recipe after reading the comments (thanks) as I don't like raisins so used chocolate chips instead and didn't have any buttermilk so used baking soda instead of the bicarbonate of soda and added some milk. The loaf is very tasty and we demolished half of it in one sitting - it is very moist - almost too moist so next time I will cut out the milk I put in. This is an easy recipe and makes a yummy cake/loaf.

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• Mika Bertram

  16 September 2008

  Mika Bertram commented on this recipe

  This is fantastic cut in slices a and warmed up in a frying pan until toasted!

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• cookstar

  18 October 2008

  cookstar commented on this recipe

  This was fab, so yummy and moist!! I used soya milk instead of buttermilk as we don't drink diary milk and it turned out perfect. I also used sultanas instead of raisins as I didn't have any. Will definitely make again!!!

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• cookstar

  18 October 2008

  cookstar rated this recipe

  

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• Shockfaint

  24 October 2008

  Shockfaint rated and commented on this recipe

  

  I also substituted for hazelnuts and choc chips. Worked very well and tasted fab. I thought I had too much mixture for the tin, but it was just right.

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• sneauxdrop

  12 November 2008

  sneauxdrop rated and commented on this recipe

  

  I didn't have the right baking tin for this so I used 2 x 2lb ones, the loaves came out flatter, so I think I would use 1 x 2lb and 1 x 1lb next time. I subbed yoghurt, approx 100g, and cooked the loaves for 50 mins on fan 175c. They came out fine and are very tasty (one is in the freezer). An excellent use of black bananas, I used four but the weight was still short. My son gives this recipe five stars.

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• vicki

  13 November 2008

  vicki commented on this recipe

  I have made this a number of times but with a smaller amount of semi skimmed milk instead of butter milk. Always works well and keeps for ages!

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• Hatecookinglovegoodfood

  24 November 2008

  Hatecookinglovegoodfood rated and commented on this recipe

  

  Another delicious recipe from this website! I stick to the highly rated recipes with rave reviews - works every time! It boosts my confidence in the kitchen, I look forward to producing a lovely dinner now every day or using up leftovers - bananas in this case.My husband can't believe I spend my spare time looking for more yummy recipes to cook! We haven't had a mediocre meal in ages!! I used creme fraiche too as I had some to use up in the fridge - This recipe is a bit too yummy for my tummy so I hope my family woof it up tomorrow! If this carries on I'll have to change my "Name".

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• Lisa

  21 March 2009

  Lisa commented on this recipe

  My absolute favourite. I use plain wholemeal flour and normal caster sugar, and semi-skimmed milk or natural yoghurt works well if I don't have any buttermilk. I also prefer sultanas rather than raisins. Once cooked and cooled, I slice and open freeze. Once the individual slices are frozen, I pop them all in a small freezer bag and take out 1 or 2 slices first thing in the morning. They defrost really quickly, so perfect for mid morning coffee or lunch. Yummy.

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Ingredients

• 100g softened unsalted butter
• 140g light muscovado sugar
• 2 large eggs
• 3 large ripe bananas , mashed (about 450g/1lb total weight)
• 50g pecans , roughly chopped
• 50g raisins
• 150ml buttermilk
• 280g plain flour
• 1 tsp bicarbonate of soda
• 50g icing sugar

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Difficulty and servings

makes 12 slices

Preparation and cooking times

Prep 1 hr 30 mins 1 hr 45 mins

Includes 1¼ hours baking.

Without icing

Ingredients

• 100g softened unsalted butter
• 140g light muscovado sugar
• 2 large eggs
• 3 large ripe bananas , mashed (about 450g/1lb total weight)
• 50g pecans , roughly chopped
• 50g raisins
• 150ml buttermilk
• 280g plain flour
• 1 tsp bicarbonate of soda
• 50g icing sugar

Banana loaf

285 kcalories, protein 5g, carbohydrate 44g, fat 11 g, saturated fat 5g, fibre 1g, salt 0.52 g

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