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

Brilliant banana loaf recipe

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(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
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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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5th Oct, 2013
I am very happy with this recipe. It turned out exactly how I thought it would be. It was light and fluffy and it is a great way of using over-ripe bananas. The icing didn't make it too sweet. I will definitely make this again! :)
27th Mar, 2014
I made this twice, once as the recipe stated exactly but without the topping, it was very nice and not very heavy as banana loaves normally are, more like a sponge like it says, but I found it somehow bland. I made it a second time though with a heaped tbsp cinnamon and some chopped walnuts and a little less sugar And it turned out great!
27th Sep, 2013
This is my second time making this. This second time tasted nicer, and the only difference was I waited until my bananas skins were nearly completely black. I think this gave far more flavour. Mine needed an extra 10 minutes. If u use a skewer to check it. If skewer comes out clean, that's it cooked. I thought it tasted really delicious. Plenty of complements. One for my book :)
22nd Sep, 2013
Oh I wish I'd read the comments before I cooked it! It needs a lot longer in the oven.... will make it again though, with a slightly higher temp. and longer.
3rd Sep, 2013
Wow this is the easiest and most delicious banana cake ever! I didn't use the icing or banana chips, it really doesn't need it. It did need the extra 20 mins everyone has said but definitely recommend this recipe, yum!
1st Sep, 2013
Not the best banana loaf recipe I've tried, but still very tasty. Issues - more like cake than loaf (expecting it to be heavier, but was very light and fluffy), took 55 minutes, not 30, in a fan assisted oven. Greased loaf tin with veg oil (as I always have with other banana bread recipes) and it stuck to tin. That said, I've no doubt it will all get eaten.
26th Aug, 2013
This is delicious, works really well with a few chunks of dark chocolate in the mix!!
Murfy's picture
22nd Aug, 2013
I've just made this, and whilst cooking in the oven it looked to be going to plan. 55 mins later I took it out. Problem 1: It sunk Problem 2: I've cut into it and the bottom half looks raw! Can anyone tell me what I did wrong?
9th Oct, 2013
Oven to hot and to high in the oven maybe? x
19th Aug, 2013
Was very easy to make but I have a fan assissted oven so it actually took 60 minutes to cook through. I froze it and served it a week later to a very happy crowd!Yummy banana taste.....will make again


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