Banana loaf

Banana loaf

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(54 ratings)

Prep: 1 hr, 30 mins - 1 hr, 45 mins Includes 1¼ hours baking.

Easy

Makes 12 slices
A tasty way of using up overripe bananas

Nutrition and extra info

  • Without icing

Nutrition: banana loaf

  • kcal285
  • fat11g
  • saturates5g
  • carbs44g
  • sugars16.1g
  • fibre1g
  • protein5g
  • salt0.52g
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Ingredients

  • 100g softened unsalted butter
  • 140g light muscovado sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 large ripe bananas, mashed (about 450g/1lb total weight)
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g pecans, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g raisins
  • 150ml buttermilk
  • 280g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g icing sugar

Method

  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.

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Comments, questions and tips

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kitchenwhizkid
27th Nov, 2011
I too had no buttermilk to hand, so after reading Dara's comment decided to do the same and just omit the buttermilk. I also have a nut allergy sufferer in the family, so substituted the pecans for chopped prunes. Came out a delicious and moist cake that keeps very well in a cake tin. I made it 3 days ago and am just tucking in to a nice slice for my breakfast this morning! I can see this recipe becoming a firm favourite and would highly recommned.
sazzyk66
22nd Oct, 2011
4.05
I modified the recipe and used a mixture of golden caster sugar and dark muscavado sugar (100 grams to 40 ratio). I also substituted muesli for the raisins and pecans. I will definitely make it again, but next time I will add more sugar, it wasn't quite sweet enough. Also it was perhaps a little too moist. Worth making again though.
pinkice
15th Oct, 2011
This recipe is absolutely gorgeous. I substituted the buttermilk with skimmed milk and the butter with soft margarine, it made no difference to the taste, it's still extremely more-ish.
stooboy
30th Aug, 2011
4.05
Very Tasty and Easy
domgod
28th Jul, 2011
I had some dark rum left over from Christmas, so I soaked the raisins overnight in this....perfect with banana and muscovado sugar..delicious
blueypie
20th Jul, 2011
Thanks Alex :)
lyndsayworn
29th Jun, 2011
4.05
I did this recipe last night and had to increase cooking time by 1 hr due to the oven i think but in the end it came out and it delicious. first time trying it as well and will deffo make again :)
plummy
19th May, 2011
Just made this for my work colleagues in Copenhagen and there wasn't a crumb left! Can't find buttermilk over here so used normal milk just reduced to 100ml. Also put a small handfull of chocolate drops in which was a nice surprise. Fantastic way to use up over ripe bananas which I hate to throw away when food costs so much over here.
angelica30
15th May, 2011
4.05
Very nice,moist cake although a bit too sweet for me and the family however i will make this cake again.
NickkiT
2nd May, 2011
5.05
I first made this banana loaf when it appeared in Good Foood magazine a good few years ago..I was very new to baking then and a little unconfident but my family absolutely loved it. It is very moist and flavoursome. Lovely recipe.

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