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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fridaygirl
7th Oct, 2010
4.05
Have made this several times now. Don't use buttermilk, and use chocolate chips instead of raisins, and whatever nuts I have available. This is definitely one of the best cakes I have ever made! I usually cut it into 4 and freeze. Still as yummy once defrosted. Fantabulous!!!!!
leighk
6th Oct, 2010
4.05
Great recipe and it turned out ok (I added choc chips) but did cover with greaseproof paper whilst cooking and only cooked for 1 hour - I've had disasters in the past!
uptospeed
2nd Oct, 2010
5.05
I have just finished baking this cake and just had to have a taster really lovely cake. My oven tends to get really hot so I had to take it out 20min before the time as the top started to go a darker shade of brown. It was cooked perfectly. Lots of you have not bothered with buttermilk its really easy to do. Just warm the required milk in the microwave for 30 seconds (I used semi-skimmed milk) and then shake a few drops of lemon juice in it, give a quick stir and leave it for a couple of minutes should be a bit lumpy and then add it to your ingredients. No need to buy this stuff. I tend to keep a bottle of lemon juice in the fridge.
lilyandpops
29th Sep, 2010
5.05
Was lovely and moist. Very simple to make. I used almonds instead of pecans, and a small amount of semi skimmed milk instead of the buttermilk. Would definitely make it again.
emma052
20th Sep, 2010
5.05
Great recipe....went down well with the family!
sheilapeeler
13th Sep, 2010
4.05
I used bread flour. Half white and half wholemeal. I put walnuts and sultanas in it. I omitted the milk. I doubled the quantity as I had a lot of bananas and it made 3 loaves!! One to eat and two to freeze! It was delicious.
fashionista25
22nd Aug, 2010
5.05
Oh and it took me 4 bananas to make up to 1lb (skinless). It also looks like there is too much mixture for the tin, but as long as it is fairly deep its actually perfect.
fashionista25
22nd Aug, 2010
5.05
Swapped pecans for 100g dark chocolate, and made my own buttermilk (milk with lemon juice). REALLY nice, and not as sweet as the banana cake I normally make. I haven't iced it yet, but I don't think it would really need it. Very handy that it can be frozen :)
annam87
16th Aug, 2010
i used all ingredients except for the nuts as i don't particulary like them and it turned out delicious, better than my mums hehe :)
pollytrem
6th Aug, 2010
I added walnuts and sultanas instead of raisins and plain yogurt instead of buttermilk. It turned out amazing (even though it fell out of the oven half way through cooking!!..I'm so clumsy! and a disaster in the kitchen). Its really given me a boost to try other things! I have another in the oven cooking now as I want to show off to family and friends!!!!

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