Banana breakfast loaf

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• MonkeyGirl

  27 May 2012

  MonkeyGirl rated and commented on this recipe

  

  Lovely, simple recipe. Currently living in Korea where having an oven is a novelty, butter tastes weird and variations in flour such as wholemeal/plain/self-raising are not available. Even with having to make substitutions for what's available to me, this came out wonderfully. Not too sweet but very satisfying. It's a recipe that handles modifications well, and except for the actual baking time, is so quick and easy to make. This and smittenkitchen's cocoa powder brownies are my go-to, fail-safe recipes that I also use for gift-giving.

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• Tom S

  14 June 2012

  Tom S rated and commented on this recipe

  

  Awesome, just like my Nan used to make. Can't go wrong, the lemon sugar makes a massive difference also. The whole family loved it :)

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• Penny

  01 July 2012

  Penny rated and commented on this recipe

  

  Lovely sticky cake. I left out the nuts so I could share it with my toddler as a treat, and added a couple of handfuls of raisins and some ground linseeds. It would be yummy with choc chips too...

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• Hibbola

  03 July 2012

  Hibbola commented on this recipe

  Well that was easy, lets see what comes out of the oven in 30 mins. My bananas were massive but used the 4. Also didn't have any Pecan nuts, so used some sultanas and picked the nuts out of some weird honey I had sitting in the cupboard.....no idea how that will taste! I also only had self raising wholemeal but put a bit less baking powder in. Had a sneaky peek in the oven and it looks like its ok!

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• scaramouche

  03 July 2012

  scaramouche commented on this recipe

  Very easy to make and delicious! Left out nuts and next time might throw in some raisins.

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• JT

  15 July 2012

  JT rated and commented on this recipe

  

  simple and quick to make, used choc chips instead of nuts, didn't do the lemon topping either, but sounds nice may do it next time

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• Frantic Flapjack

  24 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  Really easy to make and a great way to use up ripe bananas. I will try some sultanas or raisins next time. Didn't make the lemon topping. The mixture fitted into a 900g tin (2lb) and not a 450g tin as stated in the recipe.

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• Charlotte Molly

  21 August 2012

  Charlotte Molly commented on this recipe

  Mine was very dense! Has anybody had the same problem?

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• JoJo

  01 September 2012

  JoJo rated this recipe

  

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• Janice Clark

  25 September 2012

  Janice Clark commented on this recipe

  Have made this many times now and not been disappointed once. Favourite now is put sultanas and chopped apricots in and put broken walnuts on top. May take a few more minutes to cook but worth it. Tried it with crystallised ginger pieces but the taste was overpowering.

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• Janice Clark

  25 September 2012

  Janice Clark commented on this recipe

  Have made this many times now and not been disappointed once. Favourite now is put sultanas and chopped apricots in and put broken walnuts on top. May take a few more minutes to cook but worth it. Tried it with crystallised ginger pieces but the taste was overpowering.

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• Bru

  07 October 2012

  Bru rated and commented on this recipe

  

  So Easy and tasty!!! A must for remake!!!

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• Deb Downer

  12 October 2012

  Deb Downer rated and commented on this recipe

  

  I swapped pecans for 100g sultanas. I have tried several banana breads & this one is the best. Love that it takes 4 ripe bananas (rather than just 2), uses much less fat & sugar than other banana cakes, there is wholemeal in it, so the hubby & son don't even know it's good for them. I think the wholemeal meant that it stood up for longer afterwards for packed lunches etc... This did take over an hour to cook though.

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• Faye

  21 October 2012

  Faye commented on this recipe

  Im not sure what i did wrong? Loaf looked great in oven and dropped massively when taken out. Was really heavy and despite giving more time didn't seem cooked when I cut into it. I'm new to baking so not sure what texture it should be before goes in oven. So many great ratings so must be my lack experience. I'll def try again when I've got more overripe bananas.

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• chanone

  03 November 2012

  chanone rated and commented on this recipe

  

  I tried this recipe a few weeks ago. The loaf rose and then sank when I took it out of the oven. I followed the recipe to the letter - don't know what went wrong! Doubt I will try it again.

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• Jen_Atkinson

  08 November 2012

  Jen_Atkinson rated and commented on this recipe

  

  Loved this!

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• chocolicious

  17 November 2012

  chocolicious rated and commented on this recipe

  

  Made this with rice flour and missed out the nuts nom nom nom yum yum :-)

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• Alpujarra

  19 November 2012

  Alpujarra commented on this recipe

  This is by far the best banana loaf / cake I have every made. Great consistency ( not gluey), great flavour - pecans much more interesting than the traditional walnut. Really delicious. The children had some after having their weetabix and gave it top marks! This will be a family favourite. Fantastic! Used free range eggs and organic flour. Followed the recipe to the letter, but left out the lemon sugar as we are not into very sweet things! My children have told me not to give any to anyone else outside the family!

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• delicous 1

  26 December 2012

  delicous 1 commented on this recipe

  Baked this today, followed recipe but had to put back in oven for 50 minutes longer and still not cooked in the middle What a let down

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• Silver

  07 January 2013

  Silver commented on this recipe

  Love this cake. Used normal flour as no wholemeal available. Left out pecans and used the drizzle topping. Beautifully moist and great flavour. Make sure you beat it well. Found it needed 10 minutes more cooking than recommended.

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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)

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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

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