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Banana loaf cake with icing and slices cut

Banana cake

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  • Preparation and cooking time
    • Prep: -
    • Includes 1¼ hours baking.
  • Easy
  • Makes 12 slices

This easy banana loaf cake is a tasty way of using up overripe bananas and makes an indulgent treat. Enjoy a slice with your afternoon cup of tea

  • Freezable (un-iced)
Nutrition: banana loaf
HighlightNutrientUnit
kcal285
fat11g
saturates5g
carbs44g
sugars16.1g
fibre1g
protein5g
low insalt0.52g
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Ingredients

  • 100g softened unsalted butter
  • 140g light muscovado sugar
  • 2 large eggs
  • 3 large ripe bananas , mashed (about 450g/1lb total weight)
  • 50g pecans , roughly chopped
  • 50g raisins
  • 150ml buttermilk
  • 280g plain flour
  • 1 tsp bicarbonate of soda
  • 50g icing sugar

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2004

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A star rating of 4.5 out of 5.73 ratings
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