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

Brilliant banana loaf recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(374 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Aug, 2018
I was shocked to see this recipeu use at less than 5 stars. I don't bother with thè topping, just sprinking demerara instead and add 15 minutes. I've had multiple folks who say banana cake is their favorite tell me this is the best they've ever had. I agree.
M D's picture
3rd Aug, 2018
I was fed up with the dry and tough banana bread recipes that I used before and was looking for something more 'cakey' and this is certainly it. I increased the quantities by 50% as I had 3 overripe bananas (about 6" long) to use up, and also added 1 cup (13 tbsp) of cocoa powder and 55g of leftover Skyr that had been sitting in the fridge for a while. The batter was the consistency of a thick mousse, not runny at all. I divided the mixture into 2 loaf tins and it was just the right amount. I baked uncovered for 40 mins, then covered with foil for 20 mins, and it came out perfectly. The texture is soft and light, and the taste is superb. Dangerously moreish.
Lauren Wiltshire's picture
Lauren Wiltshire
3rd Aug, 2018
great recipe! I use this all the time to make use of bananas that haven't been eaten (especially the bruised ones that go to school and come back home again untouched.) Today I've made muffins instead of a loaf and they worked great! I made 10 and cooked them for 20 mins
hybridauth_user 704's picture
hybridauth_user 704
28th Jul, 2018
I started using this recipe about 3 months ago after finding I had a couple of bananas that had gone too ripe for my liking. I thought I would give it a go. The first time I had ever made a banana cake and it turned out great. I did need to bake longer that the 30 mins but checking with a skewer told me it was not cooked. I did it for about 50 mins, 160C at the bottom of e oven. Perfect. I personally do not like banana cake but my husband loves it. The second time I made it and after that I also add 50g of chopped walnuts. It freezes well too.
27th Jul, 2018
Never in my 40 years of cooking have I ever had to bin cakes before. I followed the recipe and added chopped pecans, sultanas and cinnamon. The cake appeared cooked at 30 mins with the skewer test but when I cut the cake open, it was wet and uncooked. It had sunk on cooling. I’ma pretty competent cook so hugely disappointed. Please as others suggest, remove this recipe. It’s not enough flour and way too wet a mixture.
26th Jul, 2018
I made this and its light, moist and buttery which we really enjoyed. I did cook it for longer and popped some foil over it at the end of cooking. I probably didn't quite use 2 bananas as one was a bit too ripe. Didn't change the recipe ingredients - but I'd imagine adding too much banana might make it quite sloppy!
Stacey Sullivan's picture
Stacey Sullivan
26th Jul, 2018
It was east to make, i followed the recipe. For the first time I actually measured the ingredients instead of guessing. I didn't mash the bananas until liquid I left it lumpy. Cooked at 180 on the middle shelf for 30 mins. It come out perfect. Light moist and full of flavour
Sophie D'Agostino Diaz's picture
Sophie D'A...
24th Jul, 2018
It's too sweet for my taste and it didn't rise in the center, also took an extra 10min to cook. Don't think I'll make again, but it's not terrible. Will be getting eaten!
12th Jul, 2018
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.
19th Jun, 2018
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.


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?
5th Mar, 2015
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 .


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.
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.
24th Nov, 2017
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!
11th Oct, 2017
I experimented and put soft brown sugar in instead of caster sugar and turned out really well!
13th Feb, 2017
Hi, I found making this as a tray bake worked better- you still need longer in oven!