Banana breakfast loaf

Latest comments and suggestions

Results 1-20

• rosi0904

  20 March 2009

  rosi0904 rated and commented on this recipe

  

  left out the nuts and was absolutely delicious. keeps well for a couple of days too

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anniroc

  25 March 2009

  anniroc rated and commented on this recipe

  

  A lovely snack for any time of day is perfectly correct! I used walnuts and almonds as i didn't have pecans and this worked really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dogsdinner

  02 April 2009

  Dogsdinner rated and commented on this recipe

  

  This is a quick tasty recipe. Great for using over ripe bananas. I added some dried mixed fruit too. The lemon sugar drizzle adds a nice zing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TCopp

  02 April 2009

  TCopp rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TCopp

  02 April 2009

  TCopp commented on this recipe

  Very easy to make and enjoyed by all the family

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linette

  11 April 2009

  Linette rated and commented on this recipe

  

  This was so easy and so delicious! Missed out the nuts as I'm not keen on them. The lemon sugar topping was lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley Payling

  23 April 2009

  Lesley Payling rated and commented on this recipe

  

  This is such an easy recipe with delicious results. Very moist that you want to keep going back for seconds.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  11 May 2009

  Dawn rated and commented on this recipe

  

  Quick easy and lovely. Didn't have any wholemeal flour so used 200 gms plain and 25 bran. Will try the wholemeal next time as I will be making it again. I always seem to have bananas to use up and it was good. Put plain chocolate chips in instead of the nuts which worked well but will try mixed dried fruit. It is a good basic easy banana bread recipe with endless variations.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• phildelahaye

  12 May 2009

  phildelahaye rated and commented on this recipe

  

  This is a great basic recipe that lends itself well to variations. It's very easy and quick to put together. I just bung it all in the food processor and add the nuts at the end. I haven't bothered with the lemon glaze yet, I didn't think it needed it. I use half the amount of sugar and add 50g of chopped dates and 1 tsp of cinnamon. It rises beautifully but needed 20 mins extra in my oven. I covered it with foil at the end to stop it getting too brown. I will definitely make this again and will experiment with different fruit/nut combinations. I think cranberries would be good to add a bit of sharpness.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Allard1980

  20 May 2009

  Allard1980 rated and commented on this recipe

  

  The loaf is ok, i probably wont make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sw77

  25 May 2009

  sw77 rated and commented on this recipe

  

  Delicious! Swapped raisins for nuts and added a pinch of cinnamon .... very moreish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrsnoonoo

  08 June 2009

  Mrsnoonoo rated and commented on this recipe

  

  Lovely. Very moist. Didn't put in any nuts or the lemon topping. Just threw everything into the food processor and then into the oven. Very easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dollysims

  25 June 2009

  Dollysims rated and commented on this recipe

  

  This is delicious - try some dried fruit as a variation - cranberries are lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• be2970

  30 June 2009

  be2970 rated and commented on this recipe

  

  Was great, I left out the nuts and added 1 tsp cinnamon. It didn't last the afternoon!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• austinali66

  06 July 2009

  austinali66 rated and commented on this recipe

  

  I have always assumed that my small loaf tin was a 1lb/450g size, however when I made up this mixture there was too much for the tin and it spilled out all over the oven! Anyone else have this problem? Maybe my bananas were too big or my tin is a a non-standard size? Anyway finished cake seems fine, its cooling on the rack at the minute so havent tried it yet but the bits of cake mix that dropped off into the oven taste good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• austinali66

  12 July 2009

  austinali66 commented on this recipe

  After my problem with too much cake mix for a 450g tin I made the recipe again and used 2 x 450g/1lb tins and there was plenty for 2 loaves. No one else seems to have commented on the quantity so maybe its just me! Anyway this recipe makes a lovely cake and now I have solved the problem of tin size I will definitely bake again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stela

  15 July 2009

  Stela rated and commented on this recipe

  

  Swapped pecans for almond flakes. Didn't bother with the lemon topping. Lovely cake. Very easy and quick to make. Took it to work and it was gone in seconds.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda

  26 July 2009

  Linda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda

  26 July 2009

  Linda commented on this recipe

  easy and delicious, I have already made it a few times as it's my boyfriend's favourite breakfast cake. It keeps for a week in a sealed container, as long as you put some kitchen paper to absorb the moister. Didn't add any lemon juice as i thought it was already perfect.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hayz

  29 July 2009

  hayz rated and commented on this recipe

  

  I used Doves wheat free flour, left out the nuts & reduced the amount of sugar and it still came out great! Really easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9960/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 75g butter , softened
• 110g golden caster sugar
• 125g plain flour
• 100g wholemeal flour
• 2 tsp baking powder
• 2 eggs
• 4 ripe bananas , mashed
• 50g pecans , each snapped in half
• 1 lemon , juiced, mixed with 1 tbsp golden caster sugar to finish (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour

Ingredients

• 75g butter , softened
• 110g golden caster sugar
• 125g plain flour
• 100g wholemeal flour
• 2 tsp baking powder
• 2 eggs
• 4 ripe bananas , mashed
• 50g pecans , each snapped in half
• 1 lemon , juiced, mixed with 1 tbsp golden caster sugar to finish (optional)

Per serving

331 kcalories, protein 6.2g, carbohydrate 47.1g, fat 14.4 g, saturated fat 5.8g, fibre 2.5g, salt 0.58 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.