Banana loaf

Banana loaf

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(45 ratings)


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Cooking time

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

Skill level



Makes 12 slices

A tasty way of using up overripe bananas

Nutrition and extra info

Additional info

  • Without icing
Nutrition info

Nutrition banana loaf



  • 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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  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.

Recipe from Good Food magazine, April 2004

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gwared's picture
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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.

teresathurley's picture

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!

beckic's picture

This was a delicious recipe, a family favourite!

lwhitike's picture

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.

shoesnhaircuts's picture
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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!!!

woozle's picture
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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.

alisonhamer's picture

Substitute pecans for sultanas- keeps it moist.