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

Brilliant banana loaf recipe

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(232 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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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
8th May, 2016
Recipe simply does not work. Cooking time of 30 minutes is way off, it was still liquid inside. Baked for a further 20 minutes at 150 c as other people had recommended, but the loaf has ended up stodgy and unpleasant. I will stick to the Nigel Slater black banana cake base recipe I usually use, just fancied a change and now I regret it as this loaf ended up in the bin!
28th Apr, 2016
Yummy recipe. Baked it for 50 minutes at 180, with foil covering it to stop it burning. Added 2.5 bananas. Also added 50g Lindt Dark Chocolate in little pieces to make it chocolate-chip! Really nice and will definitely make this again.
13th Apr, 2016
I have made this a couple of times for the office and the only feedback is that it's too small!! GREAT banana cake, I usually add some banana chips to the main mix and some toffee too. So moist, fantastic. As per other comments, it does take 50 minutes, not 30.
23rd Mar, 2016
Have just made this loaf cake and whilst it was in the oven I read through the comments. I have to admit I was worried I had wasted my ingredients, however I cooked it on 180 degrees for 30 mins and then turned down to 150 for a further 30 mins and it came out perfectly! I did add a handful of glacé cherries, mixed fruit, pecans and some finely chopped stem ginger. It was really tasty.
21st Mar, 2016
The only change I made to this was to add 100g good quality 70% dark chocolate (which in hindsight is way too much so next time i'd use 50g. I found the 30 mins cooking time to be completely inadequate as the middle was still liquid (probably a combination of generous-sized bananas and too much dark chocolate!), so I turned the oven down to 150 degrees for an additional 20 mins and it was perfect. Decorated as suggested on the recipe and it looks lovely. I'm just having a piece now (still slightly warm) with a cuppa and it's definitely a cake I'd make again. Yum.


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