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12 ratings

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!'

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Results 21-28

• BinaryJam

  27 April 2009

  BinaryJam rated and commented on this recipe

  

  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.

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• DeniseG

  04 May 2009

  DeniseG commented on this recipe

  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

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• amyd

  22 June 2009

  amyd rated and commented on this recipe

  

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

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• Nanny norma

  28 July 2009

  Nanny norma commented on this recipe

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

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• Jambos

  04 August 2009

  Jambos commented on this recipe

  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.....

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• Beverley Grubb

  21 September 2009

  Beverley Grubb commented on this recipe

  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.

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• Debbie

  28 September 2009

  Debbie commented on this recipe

  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.

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• connie

  20 October 2009

  connie rated and commented on this recipe

  

  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!

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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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