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

Brilliant banana loaf

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(435 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 140g butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    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
    Banana

    Banana

    bah-nah-nah

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

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

    Banana

    bah-nah-nah

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

Method

  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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Angeinstroud
9th Dec, 2018
4.05
Nice cake but very very sweet. I reduced the sugar by a quarter this time and it's still very sweet. I did one and half times the quantities and cooked as a tray bake- about 25-30 minutes. Don't think it'll be around long!
Kristina Thapa's picture
Kristina Thapa
19th Nov, 2018
5.05
BRILLIANT INDEED! Had mass amounts of over-ripe bananas and decided to go with this recipe as it was simplicity and didn't use many ingredients. I wanted to make quite a lot and used double the amount of everything (we had a lot of ripe bananas). Was very easy to make. The loaf once cooled was just delicious. Everyone loved it and even shared the recipe with my colleagues. Much appreciated, thank you.
LeeCyprus
3rd Nov, 2018
5.05
Simple recipe that works every time, although I do add ten minutes to the suggested cooking time. The kids love it.
craigivan
30th Oct, 2018
2.05
This recipe was a bit of a disaster. I substituted butter for a non dairy alternative. Cake seemed to rise well initially but took far longer to cook than advised. It then completely collapsed once taken out of the oven. Any suggestions?
Nicola Henshall's picture
Nicola Henshall
28th Oct, 2018
5.05
This is my favourite banana loaf recipe, I make it weekly for my family, however I reduce the amount of sugar by half (personal choice) and I also use brown sugar as this is a sweeter alternative, I find the Bananas sweet enough to compensate for the sugar.
Rosebud Edel-Hunt's picture
Rosebud Edel-Hunt
23rd Oct, 2018
3.05
OK - I made an account on BBC good food just so I could comment about this here loaf cake recipe. I have a revelationary tip and here it is! Use: 3 medium eggs 4 bananas (Chocolate chunks if you like that sort of thing?) And cook until cooked (just check regularly) Leave to stand for a good 20 mins to cool. The BEST cake ever. So moist, so bananary, so fluffy, so tasty. Perfection. Oh and I didn’t bother to decorate either, not needed.
Mary_Berry
22nd Oct, 2018
2.05
I doubled up the ingredients and made two of these banana loaves. The first one I cooked at fan 160°C and baked for around 45 minutes. I put foil on the top to prevent burning but I eventually had to take it out the oven to prevent the loaf being ruined. It turned out very crumbly and uncooked in the middle. I cooked the second at 180°C and it turned out much better. I guess it depends on your oven but my loaf definitely needed a higher heat.
Spicey245
21st Oct, 2018
3.05
This cake sunk for me. Too much raising agent! According to Google you should never use baking powder with self raising flour. Also it needed about 45-50 minutes in the oven not 30 minutes. Tasted okay though.
apnomis
19th Oct, 2018
5.05
Really simple, really tasty, and a great way to use over ripe bananas with ingredients you have in your cupboard. Didn't change a thing in terms of measurements and timings and it came out perfectly, the only thing we didn't bother with was the dried banana decoration...
VicParis
14th Oct, 2018
5.05
Made this with exact ingredients as stated and it came out perfect. Crisp biscuity outer and moist inner. Cooking time was more like 45-50 minutes but at temperature as stated in recipe. Knife did not come out 100% clean but probably due to the bananas, as once cool cake was very light and airy. Excellent!

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Rhiannon Long
1st Oct, 2017
Can this recipe be made gluten free? What would I need to substitute?
goodfoodteam's picture
goodfoodteam
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.
mosh4f
30th May, 2017
is it possible to used demerara instead of cater? thanks
goodfoodteam's picture
goodfoodteam
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.
Loubi76
23rd Oct, 2016
4.05
I've just made this and the kids love it. Can I freeze it?
goodfoodteam's picture
goodfoodteam
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.
GirlWhoBakes
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?
Charlotte-Kate
15th Aug, 2015
I've just tried using vitalite - bread hadn't cooked through properly. Bit disappointing
jimiskewl
15th Sep, 2014
3.05
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?
yvonnewadeson
5th Mar, 2015
5.05
Hi i make this cake all the time and I have found that it needs 50-55 mins at 160 degrees. I have found that if the bananas are too large it is definitely soggier so perhaps try with a little less banana next time .

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Snoopy1bella
14th Sep, 2018
4.05
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.
Iliss
31st Jul, 2018
5.05
I add a handful of chopped nuts, it turns out really nicely!
alkirui
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
5.05
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
4.05
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
4.05
Cooked at least 10 minutes longer. Fluffier if bananas are not too ripe and large.
mkcol74
31st Dec, 2017
1.05
Double the cooking time as a minimum.
Miranda Roles's picture
Miranda Roles
10th Dec, 2017
It would be helpful if the video showed how to line the tin. And if she had her hair tied back.
gingerbean
24th Nov, 2017
1.05
I tried this recipe 3 times, and encountered problems each time. The cooking time is just totally incorrect. I also found having equal butter and sugar with the flour weighs the loaf down not allowing it to rise. I tried an old Be-Ro recipe that I had found in my grandma's house where the quantities are: 225g self raising flour 75g Butter 175g sugar and then bake at 160C (fan) for 1hr 15 minutes! I usually skip the topping as I'm too excited to eat the cake!
savagemegmoo@gm...
11th Oct, 2017
5.05
I experimented and put soft brown sugar in instead of caster sugar and turned out really well!

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