Sliced banana bread topped with drizzle and banana chips on a serving plate

Brilliant banana loaf

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(569 ratings)

Prep: 15 mins Cook: 40 mins


Cuts into 8-10 slices

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen and is great for using up overripe bananas

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (10)

  • kcal268
  • fat13g
  • saturates8g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
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  • 140g butter, softened, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 very ripe bananas, mashed



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

  • 50g icing sugar
  • handful dried banana chips, for decoration



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


  1. Heat oven to 180C/160C fan/gas 4.

  2. Butter a 2lb loaf tin and line the base and sides with baking parchment.

  3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour. 

  4. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

  5. Pour into the tin and bake for about 30 mins until a skewer comes out clean.

  6. Cool in the tin for 10 mins, then remove to a wire rack.

  7. Mix 50g icing sugar with 2-3 tsp water to make a runny icing. 

  8. Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

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Comments, questions and tips

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Hayley-Lynda Moore's picture
Hayley-Lynda Moore
6th Jul, 2019
THis is awful. I do a lot of baking and I did think the qty's didn't seem right. I have seen people say it's underbaked and i'm not surprised this is essentially a sponge recipe and then add two whole wet bananas - it is never going to hold up. Should never be described as a loaf this is sponge with banana and hence it being unsuccessful. Not a loaf. Not a success. Should have followed my instincts - all is not lost - making a trifle now!!!
Tony Hartnett's picture
Tony Hartnett
1st Jul, 2019
I added some finely chopped walnuts, used three bananas and left it in the oven for just shy of an hour. 30 minute bake time is . . . umm, bananas. Great with chopped dark chocolate pieces added also and a teaspoon of vanilla extract adds more depth of flavour.
jayjayem's picture
24th Jun, 2019
Timing is all wrong, closer to 50mins or so, so keep an eye on it. You may need to cover the top with foil if it seems well browned but uncooked underneath. Otherwise not a bad bake
Stella Caldwell's picture
Stella Caldwell
8th Jun, 2019
This is great but as many have said the timing is way off - you need at least 20 mins extra in the oven.
Christina Pycock's picture
Christina Pycock
7th Jun, 2019
This was very yummy. Please make sure to read the comments before baking! After reading the comments, most people were complaining 30minutes was not enough, so i actually left it in the oven at 180c for 1hour, covered in foil for 20min then transferred to a wire rack to cool completely and it was delicious! I also added 3 mashed bananas instead of 2, and added blueberries. Next time I will reduce the amount of caster sugar. All in all I'm very pleased with the outcome
5th Jun, 2019
Loved this......have made it twice......second time doubled the quantity to make two and freeze. Yes ,I did find it needed about 15 minutes more than cooking time stated.....but so light and delicious....a favourite already!!
3rd Jun, 2019
Either the temperature or the cooking time is way off. Very underbaked.
23rd May, 2019
I'm not sure why there are so many bad reviews, I gave it a go so I could see for myself (because the Mary Berry recipe I used always sank at the end and I know other people that have the same problem, although I usually always go for MB as a norm) and mine turned out so lovely and moist, I have an electric fan oven and I put it on steam bake at 170. I added a handful of chocolate chips to it too just to use them up. I followed the recipe religiously apart from using soft stork (from a tub) instead of butter I was gentile when folding and I added a bit of egg with a bit of flour two or the times before folding in the rest of the flour. I'll be using this recipe again for sure.
18th May, 2019
I’ve never made a banana loaf before, but this was so easy and delicious I will definitely bring using my old bananas to make regularly. I baked for 35 mins
Claire Lewis's picture
Claire Lewis
15th May, 2019
Amazing ,best banana cake I've ever made moist and fluffy. Needs longer in oven though.


2nd Jul, 2019
Would you advise using salted or unsalted butter?
Rhiannon Long
1st Oct, 2017
Can this recipe be made gluten free? What would I need to substitute?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. You can substitute the self-raising flour with gluten-free self-raising flour. Sometimes a little extra moisture is needed in the batter so add a splash of milk at the end of step 3.
30th May, 2017
is it possible to used demerara instead of cater? thanks
goodfoodteam's picture
6th Jun, 2017
Thanks for your suggestion. If you want to switch to a brown sugar we'd suggest light brown soft sugar rather than demerara which is courser.
23rd Oct, 2016
I've just made this and the kids love it. Can I freeze it?
goodfoodteam's picture
1st Nov, 2016
Hi yes, you can freeze it. We put freezer information above the nutritional information at the top of our recipes. You'll see a blue star plus any additional instructions. In this case, we suggest freezing the cake un-iced.
1st Oct, 2014
Has anyone substituted the butter for marg before, I've got flora buttery at home and no butter so was thinking of using it but worried the high oil content will make it watery and it won't come out as good, anyone tried it?
15th Aug, 2015
I've just tried using vitalite - bread hadn't cooked through properly. Bit disappointing
15th Sep, 2014
This took about 45 mins to bake and for some reason did not rise so well. Looked good on the outside, skewer came out clean, etc. But when I cut into it it was way too moist so I'm not sure if it was the recipie or something I did?


21st Jun, 2019
Honestly try the Mary Berry recipe it’s much better! I’ve tried both and the measurements for this are way off, the cake comes out too soggy and you need at least 1 hr cooking time just to make it edible! Wouldn’t recommend at all.
Marion Alqurashi's picture
Marion Alqurashi
2nd May, 2019
I really love this cake. However it takes at least 55min to cook. 30min is most definitely not enough! I had 2 tsp of vanilla paste & and it was perfect. (+ 1tsp to the icing) On a 3rd attempt I added 2 tbsp of peanut butter and some chocolate chips... decadent
14th Apr, 2019
30 mins is definitely not long enough 45 mins to 1hr
14th Sep, 2018
After reading comments I added 50g more flour, 1tsp ground cinnamon. I used medium eggs and baked at 170C for about 1hr. It turned out light, moist and very tasty. I have some dates and will add them next time I make it, also next time I will leave out the baking powder, it isnt needed.
31st Jul, 2018
I add a handful of chopped nuts, it turns out really nicely!
18th Jun, 2018
I baked this for closer for 50mins...and as I had a few lemons, decided to make a lemon drizzle for it using juice from 1.5 lemons and 85gm sugar. Pricked the warm cake with a skewer and poured the drizzle over it. Got rave reviews from the guests! The combination is definitely one I would try again!
Keziah Philipps's picture
Keziah Philipps
2nd Jun, 2018
I make this with 100g of sugar instead as its healthier and tastes as good. Made it probably over 10 times. Also I sometimes add walnuts, chopped dates, cinnamon or replace sugar with brown muscavado to vary the flavour.
Gabrielle Schnapka's picture
Gabrielle Schnapka
23rd May, 2018
Definitely cook for longer and at a higher temperature. The first time I tried cooking the loaf at the recommended temperature and time and it came out undercooked! I read some reviews and the second time I cooked it at 170 for 40mins. The end result was much better and very tasty!
Louise Miles's picture
Louise Miles
21st Feb, 2018
Cooked at least 10 minutes longer. Fluffier if bananas are not too ripe and large.
31st Dec, 2017
Double the cooking time as a minimum.


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