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

Brilliant banana loaf recipe

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(210 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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17th Apr, 2017
Best banana bread recipe I have tried yet. I miss out the icing sugar and banana chips. Have made with less sugar and added blueberries.
10th Apr, 2017
This is my go to recipe for Banana Bread. Its delicious. Moist, not too sweet and tastes even better the next day. I probably make a loaf a week, which gets devoured by my teenagers, as soon as its out of the oven
7th Apr, 2017
Really moist, this is my go-to recipe to use up bananas. It's a tad too sweet, so I forgo the icing altogether, use wholemeal flour and less sugar (I prefer to use golden caster). I tend to split it into two loaf tins and even then it takes much longer to bake than the recipe states, so definitely use a skewer to check. I freeze it in slices and use it for lunch treats.
11th Feb, 2017
Amazing recipe. Made it twice now, and both times it worked really well. The bake takes longer than the time in the recipe tho. Took around an hour and 10 minutes for it to be done. Didn't have dried banana chips, so topped it with lightly roasted chopped cashews, which worked really well.
4th Feb, 2017
Wow, a gorgeous recipe. Very simple to make but longer to cook - as per other comments. Took 45 minutes. I added a few chocolate chips too. It was delicious eaten warm as it was so moist but crisp on the outside. This will become a family favourite.
3rd Jan, 2017
As with other comments takes longer than recipe says. 1 hour uncovered in my oven but hey that's baking for you and it always comes out perfect. Highly recommend.
27th Nov, 2016
I love this recipe and make it very regularly. Always gets a very positive response when eaten. To bake it does take longer than the recipe suggests but worth it for a delicious and moist banana cake. I was dubious about the icing but it really does give it that extra little something.
18th Nov, 2016
Very moist, yummy cake, delicious! Although the reason I've given it 4 starts was the timing wasn't right. It took an hour to cook so I covered it in foil half way through. Otherwise great recipe! I also added 50g of chocolate chips which worked very well.
17th Nov, 2016
This loaf takes much longer than 30 minutes to bake. I made it as I was short of time, feeling annoyed that it's taking forever to bake. I skewered it after 45 mins and the mix was still runny in the centre.
13th Nov, 2016
I followed this recipe to the letter and the loaf is lovely! It needs approximately 50 minutes in the oven (gas mark 4) and not 30, but everything else works fine. Easy to make and tastes yum! 5 stars for the cake, 4 stars for the recipe (timing needs adjusted).


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 .
10th Sep, 2014
I'm attempting to make an American recipe that calls for 'Blackberry honey', does anyone know if it available in the UK?
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, blackberry honey will be available from larger supermarkets or specialist food stores or delis.
29th Jul, 2014
Can you freeze the banana cake?
5th Mar, 2015
i freeze it and it is lovely.


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!!
24th Aug, 2015
I decided to make this recipe gluten free by swapping the flour for a 150g packet of ground almonds and it was absolutely fantastic! It turned out as more of a cake than a bread, and it took 50 minutes in the oven, but it was moist and delicious.
5th Mar, 2015
Instead of the banana chips and drizzle simply sprinkle demerera sugar over the top before popping it in the oven and its GORGEOUS!
27th Feb, 2015
First attempt following the above was moist and stodgy. Added 60g extra flour, and baked on a fan at 150 for 55 minutes. Perfect !!
31st Dec, 2014
As other comments. Gas mark 4 for 1 hr did the trick - 30 mins not enough. Very nice recipe; moist and tasty. We added some chocolate chips to add to the flavour. Easy mix too - kids enjoyed getting stuck in!
11th Nov, 2014
Don't be tempted to put in a third will sink like a stone! I added lemon zest to my batter, made the icing with lemon juice and scattered gaily with poppy seeds.