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

Brilliant banana loaf recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(326 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Jan, 2018
Great as usual, but i use medium eggs instead of large and the timings work ok in my oven.
Laurenni's picture
15th Jan, 2018
Took me a few times to get the technique/ingredients just right, I use less sugar and don't bother with the icing or banana chips, collapsed first few times, key is to mix the b powder in with the flour and run a knife down the center of the pastry before putting in oven... Great snack...
7th Jan, 2018
I took this out of the oven on 30 minutes but it wasn’t done, so I took it out on 45 minutes, cooled it and it fell apart. Oops
31st Dec, 2017
My hubby chose this recipe & I made it. Wish I'd scrolled down to the comments first - agree with all the others about the timing, it's WAY OFF. I'd given it an extra 10mins in the oven already, then let it cool for 10 and as I started to lift it out the tin I could see it was still a gloopy mess. I've got a NEFF slide & hide oven which is a year old, and if anything tends to cook everything else faster & better than our previous fan oven so definitely not the oven. Let's see what another 20 mins does for it....
31st Dec, 2017
So I gave it another 20 mins, then a further 10 mins before taking out. In total the cooking time was 1hr 10 mins. I think I've figured the flaw in this recipe - it doesn't state the size of bananas & as we all know they can vary enormously from human finger length to a good 9" or 10". Perhaps a weight of peeled banana would be better.
18th Dec, 2017
Cooking time was very wrong. I cooked this for a little over 50 minutes, until the skewer came out clean. It sank BUT it was delicious, still a little raw at the bottom but all four of my children enjoyed it, even the eldest who never likes cakes!
16th Dec, 2017
Timing was way off. Over 1 hour and still not done. Took it out and it collapsed - bottom was stodgy and not very nice taste.
Sarah Luddy's picture
Sarah Luddy
11th Dec, 2017
Takes longer than 30 minutes + too sweet & not good texture. Disappointing.
Joanne Lau's picture
Joanne Lau
7th Dec, 2017
Super easy recipe. I doubled the recipe and cut down the sugar (from 280g to 200g) - turned out very well. Baked in 50mins.
20th Nov, 2017
Lovely and simple. Great way to use up ripe bananas. It definitely does not cook in 30 minutes. I’d leave in for at least 50 minutes. To stop it burning I placed some baking paper over it at 30 minutes. Also I added chocolate chips which made it even more yummy.


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.


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.
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!