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

Brilliant banana loaf recipe

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(278 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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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.


Rhiannon Long
1st Oct, 2017
Can this recipe be made gluten free? What would I need to substitute?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. You can substitute the self-raising flour with gluten-free self-raising flour. Sometimes a little extra moisture is needed in the batter so add a splash of milk at the end of step 3.
30th May, 2017
is it possible to used demerara instead of cater? thanks
goodfoodteam's picture
6th Jun, 2017
Thanks for your suggestion. If you want to switch to a brown sugar we'd suggest light brown soft sugar rather than demerara which is courser.
23rd Oct, 2016
I've just made this and the kids love it. Can I freeze it?
goodfoodteam's picture
1st Nov, 2016
Hi yes, you can freeze it. We put freezer information above the nutritional information at the top of our recipes. You'll see a blue star plus any additional instructions. In this case, we suggest freezing the cake un-iced.
1st Oct, 2014
Has anyone substituted the butter for marg before, I've got flora buttery at home and no butter so was thinking of using it but worried the high oil content will make it watery and it won't come out as good, anyone tried it?
15th Aug, 2015
I've just tried using vitalite - bread hadn't cooked through properly. Bit disappointing
15th Sep, 2014
This took about 45 mins to bake and for some reason did not rise so well. Looked good on the outside, skewer came out clean, etc. But when I cut into it it was way too moist so I'm not sure if it was the recipie or something I did?
5th Mar, 2015
Hi i make this cake all the time and I have found that it needs 50-55 mins at 160 degrees. I have found that if the bananas are too large it is definitely soggier so perhaps try with a little less banana next time .


31st Dec, 2017
Double the cooking time as a minimum.
Miranda Roles's picture
Miranda Roles
10th Dec, 2017
It would be helpful if the video showed how to line the tin. And if she had her hair tied back.
24th Nov, 2017
I tried this recipe 3 times, and encountered problems each time. The cooking time is just totally incorrect. I also found having equal butter and sugar with the flour weighs the loaf down not allowing it to rise. I tried an old Be-Ro recipe that I had found in my grandma's house where the quantities are: 225g self raising flour 75g Butter 175g sugar and then bake at 160C (fan) for 1hr 15 minutes! I usually skip the topping as I'm too excited to eat the cake!
11th Oct, 2017
I experimented and put soft brown sugar in instead of caster sugar and turned out really well!
13th Feb, 2017
Hi, I found making this as a tray bake worked better- you still need longer in oven!
11th Nov, 2016
Much the same as the comment below - have made this twice and came out very nice both times, just takes quite a bit longer than 30 mins to properly cook! I did about another 20-30 mins extra checking it every so often - makes it a bit darker brown on the outside but it doesn't taste burnt and still nice and light and spongey :) (and as I hate banana chips I used dried cranberries instead which I like) May try with chocolate chips next time, and cooking on a bit lower heat for the longer amount of time.
22nd Sep, 2016
Just making it now....opened oven at 30 min (should have read the comments), could see it was nowhere near set/spongy. Took a chance on an extra 20 mins (having read the comments) and it worked. Has come out nice and spongy. Tastes good but a bit too sweet so will cut down on sugar next time
2nd Sep, 2016
I too tried this recipe. Was very easy to follow. I added Chopped walnuts and tasted amazing. I cooked my cake in a bundt tin which I would highly recommend as the cake cooked exactly 30 mins.
Robert C
28th Nov, 2015
Easy peasy to make but I found that 35-40 mins baking time required. Try it with honey drizzle mmmmmm!!
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.