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

Brilliant banana loaf recipe

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(263 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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MusaGran's picture
17th Oct, 2017
Just eating a piece! made this morning, had to substitute butter (dietary problem) used organic coconut oil, added 2 tbs dessicated coconut as well!.......and small bananas, well past their sell by date! Delicious, light, but moist, took 45 minutes, this is a keeper .........
15th Oct, 2017
Great recipe but needs 50 mins in the oven
14th Oct, 2017
Not great, completely sunk after taking out oven. Very disappointed, had checked with skewer which came out clean but definitely wasn't cooked in the middle.
11th Oct, 2017
Great recipe, was an instant hit!!
6th Oct, 2017
THIS IS INCREDIBLE. Best Banana cake I've ever had - takes about 50mins to bake, but really very delicious
25th Sep, 2017
Really good easy recipe, but I would definitely recommend adding cinnamon and chopped nuts.
14th Sep, 2017
Tried this recipe it was delicious but when we try it again we will use 100 grams of sugar as it was too sweet
11th Sep, 2017
Made this and it was absolutely beautiful. Took 50 minutes to cook rather than 30 but otherwise absolutely gorgeous. Only thing I did differently was to sift the flour and baking powder in to make it a bit lighter but all else the same. It was quick and easy and tastes amazing.
1st Sep, 2017
This recipe is so lovely! I did cook it for a little longer though I cooked mine for 40 minutes and I drizzled chocolate on top of mine instead. My banana bread turned out really nice so nice in fact I ended up having 3 slices to myself in one night.
24th Aug, 2017
I must have made this cake a dozen times and it takes precisely 45 mins. in my fan oven at 160 degrees. It's always a lovely light and moist texture - definitely not the slightest bit soggy. The only thing I can suggest to the ladies who are unhappy with their 'soggy, uncooked' cakes is that maybe they're using particularly large bananas? I do tend to buy the packs of smaller ones and just use two of those which works perfectly. Hope this is of some help.


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.
17th Jul, 2014
Can you tell me why your measurements are not in imperial? Or both? It would be so much easier!
goodfoodteam's picture
21st Jul, 2014
Hi there. We consistently use metric measurements across the whole site, but you may find this conversion tool helpful:
7th Nov, 2017
the 2lb loaf tin seems a bit inconsistent then
3rd Feb, 2014
Can anyone help. I would like to print out a recipe but when I do, I get 3 pages worth. Which seems a waste of paper. Does anyone know how to print a paper friendly recipe?
katyfrost's picture
3rd May, 2015
Are all 3 pages full of the recipe, or do you have some pages which are just adverts or whatever? If the latter, go into print settings and select the pages you actually want to print.


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.
13th Nov, 2013
I add 100g of chopped walnuts and 100g of chopped dark chocolate pieces. Scrummy! Also, sprinkle demerara sugar on top instead of the drizzle and banana pieces for a lovely crunchy topping.
22nd Sep, 2016
ah, saw some crunchy topped banana bread in a cafe the other day and wondered what the trick was. Thanks, I´ll follow this tip.
9th Oct, 2013
Measure 4 tablespoons of coco powder into your scales then add flour to make up the 140g - and add chocolate chips for a PERFECTLY MOIST and yummy chocolate and banana loaf! Massive hit!
14th Jul, 2013
If you have ripe bananas in the fruit bowl but no time to make this (or any other banana cake recipe!) did you know that if you freeze the bananas in their skins in a freezer bag, you can use them in your own time. Yes, they do look a bit black and soggy when they're defrosted, but just peel and mash them and they're fine!