Banana loaf

Banana loaf

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(62 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

  • un-iced

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
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    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

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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Blakcountrykiwi
8th Sep, 2019
4.05
My oven is much too hot so I usually drop the temperature down when baking anything. In this case I dropped it to 140 deg and gave the cake an hour and and 15 minutes, as it said in the recipe. The result was perfect. I think the 160 fan, 180 no-fan instruction must be a misprint. It was lovely and moist. The weight for the bananas was useful - I used 3 and a half medium to large ripe bananas.
SEAMSTRESS
10th Aug, 2019
4.05
Definitely needs less time, I always have to add extra time but this was very well done after 1 hour 15 mins.Lovely cake, forgiving recipe as I had to se yoghurt - no buttermilk.
SEAMSTRESS
9th Aug, 2019
4.05
Seems like a very robust recipe as I was a bit rushed and had no buttermilk so threw in some yogurt. It has risen really well. Definitely does not need the full time. I usually have to leave for longer than stated but with this cake it needed less than 1 hour 15mins.
MummyJenks
16th Mar, 2019
5.05
Really easy and quick recipe and the mixture not loose as suggested. My first attempt at using very ripe bananas and will definitely do it again. Its moist and tasty, especially the first slice that's lovely and crunchy. I used ordinary milk and extremely ripe bananas.
suetay
11th Mar, 2017
5.05
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!
suetay
5th Mar, 2017
5.05
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!!
dee2dum
20th Apr, 2016
1.05
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!
Ktjd
14th Jun, 2015
3.05
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!
tasty_foodie
28th Feb, 2015
5.05
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!
shantal
30th May, 2014
5.05
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

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Donna Hamilton's picture
Donna Hamilton
31st Mar, 2018
Is this the calories for the full loaf or per slice? Many thanks
DGZ
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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