Banana loaf

Banana loaf

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(52 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

    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

    bah-nah-nah

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

  • 50g pecans, roughly chopped

    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, 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 (70)

hannahmccann's picture
5

First time I tried this cake, came out perfect!! Especially nice with the icing!!

rhiangoodman's picture

This loaf is definitely worth the 5 stars. I made this cake with pecans and milk chocolate chips and it was a wonderful. I also used semi skimmed milk instead of buttermilk and the cake was lovely and moist, not too moist and very moreish. I served it to friends and family after supper and they all loved it. Will make again and may add more chocolate next time!

tottymoto's picture
5

Best banana bread recipe EVER. Deliciously moist, yummy, tasty - everyone who's tried it has asked for the recipe.

kunikom's picture
4

The loaf was very moist. Made with 70g sugar. If I make this again, I'll use a bit more sugar. Still tasted great and easy to make!

deborahadawson's picture

Just made this loaf, and its delish! After reading the reviews I used choc chips instead of raisins and didn't have any buttermilk so just left it out and it tastes fine and is lovely and moist without being too wet. I am not going to bother to ice it either.

beverleygrubb's picture

My family loved this recipe. It didn't last long. It's great for breakfast, as a snack after school or before games. I missed out the raisins but added a little cinnamon to make it a real winter treat.

pdarling's picture

I adore this loaf.....very versatile. I never ice the top ...more dishes. I think the receipe has the perfect ingredients although I sometimes add a few extra sultanas and cut back on sugar. I love it for breakfast too.....

nannynorma's picture

Made this for an afternoon tea party for a group of elderly ladies it went down a storm. Was the best banana cake ever.

menamie's picture
5

Great recipe - the loaf stays moist for a good few days!

denisegee's picture

I made this with my 3 year old boy yesterday, he had lots of fun mashing the bananas, and passing me the ingredients. I love cooking, but I am just getting to grips with baking, and as I had some ripe bananas I searched for a suitable recipe and this one caught my eye.

I was rather dubious about the results as we waited for the oven to do its thing.. I needn't have worried... OMG it was moist and delicious, I would have been happy to have been served this in a cafe and paid money for it as it was that good, I kid you not! It's certainly given me taste for trying to bake more cakes, not so good for the waistline though :P

simontocker's picture
5

So easy and tasty, I had no buttermilk so used milk. Also no pecans so added smashed up 70% choc and raisons instead. I usually take 1/2 cake to work for people to try but I had none to take with this one.

122lisab's picture

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.

kate1706's picture
5

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".

vicki8190's picture

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!

bluesnicket's picture
5

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.

shockfaint's picture
4

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.

jcorren76's picture
5

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!!!

mika@mangoproducciones.es's picture

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

ruhibowman's picture

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.

squiggle123's picture
5

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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