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

Brilliant banana loaf recipe

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(228 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 140g butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    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
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g icing sugar
  • handful dried banana chips, for decoration
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

Method

  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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LouTenant
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.
susanmis
13th Nov, 2016
3.8
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).
angshu
10th Nov, 2016
0.05
Made this today and had to leave in the oven for much more longer than 30 minutes. I would not make it again, if I did by any chance. I would increase the flour and reduce the sugar and the comments have suggested
Loubi76
23rd Oct, 2016
3.8
Hi. I've just made this this morning and the kids love it. Can I freeze it? So I can use it for pack lunch treat. Easy recipe to follow
Mummydee0310
18th Oct, 2016
I made this today and followed the recipe, I used a loaf tin and it took 30min with 10min cooling down time. The only difference was I used brown sugar and 4 small bananas, it came out great. Love this recipe.
Joesyjo
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.
GingerRoo
28th Sep, 2016
3.8
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. :-)
kaog210683
23rd Sep, 2016
5.05
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.
lyvia972
22nd Sep, 2016
5.05
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.
revmary
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.

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