Banana loaf

Banana loaf

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(57 ratings)

Prep: 1 hr, 30 mins - 1 hr, 45 mins Includes 1¼ hours baking.


Makes 12 slices
A tasty way of using up overripe bananas

Nutrition and extra info

  • Without icing

Nutrition: banana loaf

  • kcal285
  • fat11g
  • saturates5g
  • carbs44g
  • sugars16.1g
  • fibre1g
  • protein5g
  • salt0.52g
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  • 100g softened unsalted butter
  • 140g light muscovado sugar
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 large ripe bananas, mashed (about 450g/1lb total weight)



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

  • 50g pecans, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g raisins
  • 150ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 280g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g icing sugar


  1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.

  2. In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don’t worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.

  3. Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.

  4. Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.

  5. For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.

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Comments, questions and tips

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11th Mar, 2017
This came out so well I'm making it again today. The pistachio nuts were great in it, going to try buttermilk and use half wholemeal flour today as a variation. Very popular with everyone who tried it!
5th Mar, 2017
Wow! what a mixed bag of comments! Just made this as had 3 squishy bananas, only had pistachio nuts and raisins in cupboard and used milk instead of buttermilk. Will be interested to see how it turns out....I usually use the Nigel Slater recipe with dark chocolate and ground roasted hazlenuts, it's the best banana loaf recipe ever! Just wanted to use up my fruit and make something for my sons lunches so not too worried!!
20th Apr, 2016
Awful - baked exact to recipe save substituting buttermilk for yoghurt. Baked for almost 2 hours and still came out raw inside, a stodgy mess. I will never stray from Mary Berry again!
14th Jun, 2015
I made this exactly as per the recipe except I had to use medium sized eggs as I didn't have any large (nearly added 3 mediums but thought better of it!) and gluten free flour as got coeliacs and it came out far too wet. Not just moist but heavy and not remotely cake like in texture... If I made it again I would not use buttermilk (or milk) in it, 3 large bananas more than enough for a moist loaf! I would also use chocolate chips or chopped dates instead of raisins and maybe cinnamon or mixed spice for flavouring!
28th Feb, 2015
This recipe came out so moist and flavorful. I made some changes to make use of what I already had I used turbinado instead of muscovado, plain yoghurt instead of buttermilk and dark chocolate chips and dried cherries instead of the pecans and raisins. I added a pinch of salt as well and skipped the drizzle. So good!
30th May, 2014
This cake was a lovely afternoon surprise! I left my brother, a novice baker (!!), to the task of making it and it worked a treat! He used milk instead of buttermilk and it didn't seem to make too much difference! I would definitely recommend this to anyone looking for a quick and simple recipe... the results are most impressive! We've saved this to our cake folder and are hoping to make it for our parents when we go back home in a few weeks! :D
11th May, 2014
Just made this. I swapped banana chips for pecans as don't like nuts. Split mixture into two small loaf tins so cooked quicker. Family loved it and ate the first one still warm. Hopefully second one will last longer but I doubt it. Definitely will make this again
28th Dec, 2012
Made this loaf to use up some over ripe bananas. Like some of the other reviewers I swopped the pecans for hazelnuts, as that is what I had in the cupboard. I didn't use the buttermilk. Only a splash of ordinary milk to make the mixture more of a dropping consistency. The loaf needed less time than stated - 1hr 7/10mins or so. All in all it is an ok loaf. Not sure I would rush to do it again. I have a banana and walnut recipe which is lighter and takes less time. Worth trying though.
11th Jul, 2012
Absolutely delicious - very moist and flavoursome. Everyone loved it!
30th Apr, 2012
Was looking for a cake recipe to use up some fruit left over in the fruit bowl, and thought I'd give this a try. What a winner! Added 3 mashed bananas, 1 chopped pear, 1 chopped apple, 6 chopped dried apricots and a handful of dried up sultanas, no buttermilk so used whole milk instead, also only had dark muscovado sugar lurking back of cupboard so used that. What I got was a delicous moist cake that everyone loves. So simple and great result. Will definitely be using this one again.


Donna Hamilton's picture
Donna Hamilton
31st Mar, 2018
Is this the calories for the full loaf or per slice? Many thanks
18th Jul, 2014
Can this be made gluten free? What would the flour be swapped for and how much (GF flour is much more absorbent). Many thanks in advance.
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