Banana loaf

Banana loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(56 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th May, 2011
Very nice,moist cake although a bit too sweet for me and the family however i will make this cake again.
2nd May, 2011
I first made this banana loaf when it appeared in Good Foood magazine a good few years ago..I was very new to baking then and a little unconfident but my family absolutely loved it. It is very moist and flavoursome. Lovely recipe.
23rd Mar, 2011
This came out almost like a dumpling. If you like dumpling you're in luck, but if you're looking for a real loaf then use a different recipe. I believe the buttermilk was the culprit making the mixture heavy and almost dull and if I made it again (which I won't) I would leave it out. Personally I would dates to raisins but there are all sorts of alternatives as other reviewers have said, but I think the dates would add to the flavour more as the mixture was also under flavoured needing a dash of vanilla extract and some nutmeg. Everyone has a different oven and mine took 1 1/2 hrs to cook this through. I wouldn't make this again, but I dare say friends who like dumpling will polish it off quickly.
21st Mar, 2011
Made a variation of this with gluten free self raising flour and sultanas - no nuts or raisins. I used semi skimmed instead of buttermilk. It is great and makes a good gluten free breakfast/ lunchbox treat.
21st Mar, 2011
Perfect recipe!
1st Mar, 2011
I have just made this today. It was lovely, few alterations made, didn't use buttermilk, I found the mixture wet enough, put double quantity of fruit as didn't have pecan. Rather than make it in a loaf I made them in bun tins. I find I am more disciplined if they are in individual portions!! Although I have just had 2!!!
20th Feb, 2011
My oven cooked the loaf in an hour, but I think I should have removed the cake from the oven about five minutes earlier. My fault! So I end up with a nearly burnt cake, but tasted very nice nevertheless. I used raisins this time but, to my taste, the recipe will be improved by adding chocolate chips, or some type of berry instead. I will definitely try it again.
31st Jan, 2011
Reliable, easy to make and well-loved by family and friends. My favourite way to use up unripe bananas. We like blueberries instead of raisins.
4th Jan, 2011
Found this recipe when off work and looking for things to do, making it without Buttermilk (as per suggestions in the comments - thanks) and substituted 50g of sultanas and 50g of fresh Blueberries for the raisins & pecans... I loved it, family (including our 3 yr old) & friends loved it too. Now the post christmas glut is over, its time to use up the left overs - including more bananas - so what better to do with them than to remake this banana loaf. If all recipies are so easy & successful I think I may be a baking convert. Yummy!
13th Oct, 2010
I didnt have any pecans so put in more raisins instead and it was still very yummy. I cooked this loaf in a round cake tin as didnt have a loaf tin and it still cooked perfect and wasnt too moist. The kids loved it and had a slice in there lunch boxes today!


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.