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

Brilliant banana loaf recipe

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(310 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 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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5th Mar, 2018
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.
27th Feb, 2018
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
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.
12th Feb, 2018
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!
12th Feb, 2018
I didn't have any baking parchment, and only had two medium eggs, so I was expecting problems. Apart from taking a little longer than 30 minutes to cook, it came out perfectly and tastes delicious. A perfect way to use up over ripe bananas. Like the last contributor, I didn't do the topping but did add chopped pecans.
Emma Nelson's picture
Emma Nelson
10th Feb, 2018
I've made this a few times, and it's worked perfectly each time. And I have a dodgy oven! When I've got medium eggs I use 3, which works just fine. I don't bother with the drizzle/banana chips, but I do put chocolate chips and chopped pecans in mine which is delicious. Even with my ailing cooker, the time given is pretty much bang on.
Yvonne Archer's picture
Yvonne Archer
3rd Feb, 2018
Worked great for me with medium eggs. 30 min done to perfection
Aimee Joyce's picture
Aimee Joyce
1st Feb, 2018
Terrible recipe. Cooking time is way off, and not enough flour means the cake collapses. On further research, most other recipes have *at least* an extra 60g of flour. For me it collapsed, stodgy and was uncooked. Even after an hour in oven. Avoid.
17th Jan, 2018
Great as usual, but i use medium eggs instead of large and the timings work ok in my oven.


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 .


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!
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.
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
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.
Robert C
28th Nov, 2015
Easy peasy to make but I found that 35-40 mins baking time required. Try it with honey drizzle mmmmmm!!