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

Brilliant banana loaf

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(525 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 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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Eloise Abbott's picture
Eloise Abbott
21st Apr, 2019
Excellent cake !
7th Apr, 2019
I love this cake east to make goes down well every time x
Zoë Concliffe's picture
Zoë Concliffe
7th Apr, 2019
I’ve made this twice now and about to make my third today. I find with most bakes sieving the flour before hand helps to give your loaf a great bounce with just the right amount of moist to it. . It’s a great one if your doing something for last minute bake. Very pleased with how it turns out each time when you are on a time scale. Although the method says have it at 180 to bake I have mine at 200 and keep checking with a skewer. Never needs any longer than an extra 10 minutes.
29th Mar, 2019
Normally use Mary Berry's recipe but decided to try this one as I liked the sound of the topping. I wish I hadn't, it was awful. After, the recommended, 30 minutes in the oven I could see it was still not baked through. I ended up having to bake it for another 40 minutes. Despite this, it sank in the middle as it cooled and once I finally cut into it it was stodgy and still underdone. Don't waste your time on this one. Dreadful.
Penni Willis's picture
Penni Willis
24th Mar, 2019
I've made this three times now and each time it's turned out great. I double up the ingredients and make two. I always add something extra, chocolate chips work well because they go all melty once cooked. Or chopped pecans or walnuts give some extra texture. It definitely needs an hour to cook though. But it always turns out lovely and moist. A favourite in our house.
23rd Mar, 2019
Absolutely brilliant! Loved it although cooking time I added 10-15 mins longer but end result was much im making another as we speak baecause I ate it all last night whoops
Tara Baker's picture
Tara Baker
15th Mar, 2019
Finally! A Banana Cake that works! Definately a banana cake texture rather than banana bread (would love a good banana bread recipe too!), but it works and is delicious, so I'm happy!
happyjude's picture
10th Mar, 2019
Delicious banana loaf. So easy to make. Full of flavour and very moist. As other people have found, in the loaf tin it needed at least an extra 20 minutes. I will definitely be using this recipe again. Next time I may add in some extras, cinnamon sounds like a great idea!
8th Mar, 2019
I think this recipe is great. Cake came out moist, didn’t fall or flop & tasted sweet without being cloying. Delicious actually BUT it took an hour at 180 & I used a round baking tray. I honestly don’t know how it was supposed to work with bread tins in 30 minutes.
5th Mar, 2019
Poor recipe - I've made banana bread before and there's no way it will cook in a 2lb loaf tin in 30 mins. Mine took 1 hour.


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 .


14th Apr, 2019
30 mins is definitely not long enough 45 mins to 1hr
14th Sep, 2018
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.
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!


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