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

Brilliant banana loaf recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(210 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.
14th Jul, 2016
Tried this recipe today. as it was said to bake for 30 mins , i did that.. in the comments it said to bake a further 20 mins with it covered with foil, i did that.. my loaf wasn't even near cooked... baked it for another 20 mins still wasn't cooked. i cooked it for almost 2 hour and still wasn't cooked. it was still raw... really disappointed about this
13th Jul, 2016
I love this banana loaf! I don't tend to make the topping as I always seem to be short on time but I always get loads of compliments when I make this for friends and family. Yes, it does take a little longer in the oven but it is definitely worth the wait! Truly scrummy!
12th Jul, 2016
This is soooo nice. I added chocolate chips in so that made it extra nice :) I also added and extra egg and an extra banana but if this is to wet just add more flour. m
30th Jun, 2016
Hmmmm this was gorgeous , lasted 10 minutes when husband and kids started on it, great comments from them, I added in vanilla extract and dried cranberries, did need longer in the oven that 30 mins but was no hardship checking on the cake and giving it longer was well worth it and did not disappoint at all
18th Jun, 2016
Wish I had read the comments before making but seriously, should we really have to read comments to find out the correct information that should already be stated in the instructions? Poor show. Cake is still in the oven but looking very brown. Will give the 50 minutes that others have recommended and see what happens. Pull your socks up Good Food
chickens82's picture
9th Jun, 2016
Far too sweet and the timing is wrong. Wish I had read all the reviews below. Still, nothing that my office won't demolish...
30th May, 2016
Timing definitly wrong. I cooked for 50mins at 160 fan. Turned out ok but my boyfriend was far from impressed. I make lots of banana breads and thought Id try a new recipe. Wont be doing this one again. For a great banana bread recipe try hummingbird banana bread.
ellieroseart's picture
26th May, 2016
My loaf turned out great! and tasted lovely and sweet. I left it in the oven for 45min and my house smelt wonderful! I also blended up my bananas instead of mushing them with a fork, My boyfriend liked it very much haha
Dorset yokel
19th May, 2016
As someone very new to baking, I followed the recipe closely but it needed about 60 minutes to bake through (I checked it every 10 minutes or so) However, it tasted good though a little moist. Reading the other reviews I then reduced the sugar to 100 gm and raised the flour to 170 gm and the result went from good to excellent (and it rose nicely too!)
14th May, 2016
The recipe is all wrong, the baking time is far beyond the 30mins! I opened the oven door to check at 30mins and found the centre of the cake still liquidy and although I baked for 20more minutes, it was not baked properly, because of course I opened the door in between and let the heat out. Waste of my time and energy. I am really ANGRY now that I wasted so much time Whoever put up this recipe has NEVER baked this cake her/himself. Please take this recipe off the website


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.