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

Brilliant banana loaf recipe

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(333 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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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.
Gillian20's picture
Gillian20
28th Apr, 2018
This recipe is perfect. It required 45 minutes baking in my oven and came out perfectly cooked. I topped it with a fudgey toffee.
jaynepearson
19th Mar, 2018
This needs to be baked on about 170C for 45 minutes, and it needs an extra 50g flour. Otherwise it's a sponge and it just won't hold its loaf shape. It's actually nice once you've made the adjustments, but come on goodfood - enough people have told you by now that your recipe is WAY out, so time to do something about it - it's been on here for six years, surely someone could have addressed it by now.
Curlydolly
5th Mar, 2018
0.05
Disaster ☹️ Sunken, heavy, greasy and fell apart!
lesley legassick's picture
lesley legassick
3rd Mar, 2018
Terrible recipe, cooking time way out and not enough flour to hold structure. I think it should be removed from the site.
ROSEGAR69
27th Feb, 2018
4.05
I’ve made this a few times now. It’s never ready in 40 mins, more like 75, but it’s delicious. I use half wholemeal flour and half self raising, add walnuts and cinnamon and top with brown sugar. Lovely.
Louise Miles's picture
Louise Miles
21st Feb, 2018
3.8
Made quite a few times now. Took 10 minutes more to cook as was far too wet first time. I use small bananas and the large eggs, I also prefer if the bananas are not over ripe. Light and moist. The last one I made I chucked some blueberries in to use them up, made a nice twist. Not iced yet as usually gone within 24 hours.
karj10
12th Feb, 2018
5.05
Quick and easy to make, needed to cook a bit longer though, probably 40 minutes and I put the fan over on 170 not 160 - but that is just my oven? I didn't bother with the topping - didn't need it, the bananas are sweet enough inside the cake. It was lovely, especially while still a bit warm!

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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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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.
janethebaker
22nd Sep, 2016
Just making it now....opened oven at 30 min (should have read the comments), could see it was nowhere near set/spongy. Took a chance on an extra 20 mins (having read the comments) and it worked. Has come out nice and spongy. Tastes good but a bit too sweet so will cut down on sugar next time
Shazzanne
2nd Sep, 2016
I too tried this recipe. Was very easy to follow. I added Chopped walnuts and tasted amazing. I cooked my cake in a bundt tin which I would highly recommend as the cake cooked exactly 30 mins.

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