Brilliant banana loaf

Brilliant banana loaf

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(202 ratings)

Prep: 15 mins Cook: 40 mins


Cuts into 8-10 slices
A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

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. Butter a 2lb loaf tin and line the base and sides with baking parchment.

  2. 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. 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.

  3. 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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13th Oct, 2016
I had to leave this in for another 10 mins which resulted in a very dark cake on the outside. Did anyone else reduce the temperature when leaving in longer? I also found that the banana had sunk to the bottom. Tasted yummy but not sure I will bother with this one again.
28th Sep, 2016
After reading all the comments I was really confused about which ingredients to use and bemused that the cooking time says 40 mins by the picture but still says 30 mins in the method. Someone has obviously changed it based on comments but not in both places! I didn't make this exact recipe as I thought I'd try another person's recommended variation: 200g flour, fat, sugar and 3 bananas; I also added some chocolate chips. It was sloppy, very sweet (especially with the icing), took over an hour to cook and didn't bake a fluffy cake. My daughter loves it but then she has a sweet tooth. I think with less sugar it would go nicely with ice cream as a dessert but is hard to eat as a slice of cake. I usually use Mary Berry's recipe on the Queen of Everything site and I'll go back to that next time. That is much less sweet so I might add the chocolate chips and icing to that. Sorry this isn't really a review of the above recipe but I thought I'd share anyway. :-)
23rd Sep, 2016
This was lovely cold but even better served warm. I added 50g dark chocolate chips which went with it really well and some banoffee spread I had which sunk and was wasted. Didn't bother with the icing as I thought it was sweet enough. Like a lot of other people, I cooked for 30 minutes then covered with foil and cooked for another 20 minutes and I'd say it was just cooked. Really nice, will be making again.
22nd Sep, 2016
Absolutely delicious! I read the comments before starting and used 110g of caster sugar and 160g of self-raising flour. I used a square tin and baked it exactly 30 mins. It came out perfect: moist, light and not too sweet. So I agree with one of the comments below that says that the baking time of the recipe seems to be accurate for a square tin and maybe not for a loaf tin. Everybody loved it and it didn't last long. Will make it again for sure.
13th Sep, 2016
Glad I read the comments. I made double quantity and reduced the sugar by 100g. I added an extra banana, 25g extra flour and a load of chocolate chips. I baked it in a large roasting tin and it took about 50 minutes. Delicious - at least that's what my work colleagues said. Very moist, not too sweet. Loved the drizzle topping.
12th Sep, 2016
Took a lot longer to cook but is moist and tasty. I don't like bananas but been a hit with the family
12th Sep, 2016
I made this after reading the comments. I reduced the sugar to 90g and added 175g flour. Baked for 50 mins and it has come out perfectly! I will make it again as so easy to make.
Bora Trang
30th Sep, 2016
Thanks @Clarefry so much for your own recipe because the bananas I got were (the Vietnamese one) very very ripe, so tasty and of course were so sweet. You're right to reduce the quantity of sugar. Bravo! I will make it again!
28th Aug, 2016
Stumbled across this little gem today- delicious! Quick and easy to do, too. I found that baking this is a larger square shaped tin and spreading the mixture out (rather than a thicker layer in a loaf tin) quickened the cooking time.
24th Aug, 2016
Very easy and very tasty! Glad I read the comments - it definitely took 45-50mins to cook, not 30mins like the recipe states.


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:
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.


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!