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

Brilliant banana loaf recipe

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(353 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 the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas.

  4. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

  5. Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

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Comments, questions and tips

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dianakokai
12th Jul, 2018
0.05
This recipe is awful! I had exactly the same experience as all other negative comments. Cooking at 160 is too low - it causes sugar to crystalize and fat (butter) to melt away from the ingredients, which means that it doesn't rise or cook through properly. Cooking instructions of 30 mis are a joke. At this time it was still way undercooked. I ended up leaving it in for 1 hour 30 mins to try and get it to cook. I used a Neff oven and I am a qualified patisserie chef - so I know what I'm doing. I agree with other reviewers that this recipe should either be correctly modified or the recipe pulled. A waste of money and ingredients.
han2010
19th Jun, 2018
5.05
I was a bit worried about the mixed reviews but decided to give it a go. The cake turned out fine and tasted lovely even without the drizzle. I used 2 small ripe bananas which gave it a nice texture.
Nixonline
19th Jun, 2018
I substituted some of the flour for cocoa powder, used an electric whisk and baked until the skewer came out clean (which was longer than 30 minutes) but the recipe worked well. Cake was light, moist and delicious.
Babacook
9th Jun, 2018
3.8
This worked out well for me - I added dark choc chips and plain flour but otherwise stuck to the recipe. I cooked it at 160 in a fan oven for about 35 mins (only pre-heated for about 5 mins as my oven gets hot very fast.) Very tasty, and I found watching the video first meant I didn’t have to check the recipe so much.
Will Horton's picture
Will Horton
7th Jun, 2018
1.3
Mixture is far too wet and needs more flour to balance out the liquid from the bananas (around 50g extra). Baking time of 30 minutes is completely unrealistic. Requires more like 50 minutes even with a higher flour content.
HelenSarah
6th Jun, 2018
0.05
Horribly greasy. Not enough flour to give the bread any firmness. WOuldn't ever use this recipe again.
esandercock
1st Jun, 2018
5.05
Great recipe. I converted it to gluten free easily using a 50/50 mix of white GF flour and buckwheat flour plus a 1/4 tsp of xanthan gum. I also used demerara sugar instead of white and added a small pack of dark chocolate chips. It definitely doesn't need the icing. Delicious though!!
Brogan Mackney's picture
Brogan Mackney
22nd May, 2018
Tastes nice but completey wrong texture. wouldnt use this recipe again
YukaL
18th May, 2018
5.05
My friend told me about this recipe. It's moist and delicious, even works fine with less sugar as bananas bring the sweetness.
Aly Fricker's picture
Aly Fricker
28th Apr, 2018
0.05
Wish I hadn't bothered. Took longer to cook than stated. Flat, stoggy - total waste of ingredients. Come on Good Food I trusted you.

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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
3.8
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
2.55
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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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
3.8
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
3.8
Cooked at least 10 minutes longer. Fluffier if bananas are not too ripe and large.
mkcol74
31st Dec, 2017
0.05
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
0.05
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!
Max7months
13th Feb, 2017
Hi, I found making this as a tray bake worked better- you still need longer in oven!
Chlobot92
11th Nov, 2016
Much the same as the comment below - have made this twice and came out very nice both times, just takes quite a bit longer than 30 mins to properly cook! I did about another 20-30 mins extra checking it every so often - makes it a bit darker brown on the outside but it doesn't taste burnt and still nice and light and spongey :) (and as I hate banana chips I used dried cranberries instead which I like) May try with chocolate chips next time, and cooking on a bit lower heat for the longer amount of time.

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