Banana loaf

Banana loaf

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(56 ratings)

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

Easy

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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Ingredients

  • 100g softened unsalted butter
  • 140g light muscovado sugar
  • 2 large eggs
    Eggs

    Egg

    egg

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

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

    Banana

    bah-nah-nah

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

  • 50g pecans, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    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

Method

  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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angelica30
15th May, 2011
4.05
Very nice,moist cake although a bit too sweet for me and the family however i will make this cake again.
NickkiT
2nd May, 2011
5.05
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.
greatscot
23rd Mar, 2011
2.05
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.
askouros
21st Mar, 2011
4.05
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.
sazzums4god
21st Mar, 2011
5.05
Perfect recipe!
broadhaven
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!!!
mdcbc2's picture
mdcbc2
20th Feb, 2011
3.05
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.
arabellastrange
31st Jan, 2011
4.05
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.
vicki_m
4th Jan, 2011
5.05
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!
slaterfamily
13th Oct, 2010
3.05
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!

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