Banana loaf

Banana loaf

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(67 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

  • un-iced

Nutrition: banana loaf

  • kcal285
  • fat11g
  • saturates5g
  • carbs44g
  • sugars16.1g
  • fibre1g
  • protein5g
  • salt0.52g
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  • 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
    Buttermilk pancake mixture in bowl with whisk



    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


  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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30th Aug, 2011
Very Tasty and Easy
28th Jul, 2011
I had some dark rum left over from Christmas, so I soaked the raisins overnight in this....perfect with banana and muscovado sugar..delicious
20th Jul, 2011
Thanks Alex :)
29th Jun, 2011
I did this recipe last night and had to increase cooking time by 1 hr due to the oven i think but in the end it came out and it delicious. first time trying it as well and will deffo make again :)
19th May, 2011
Just made this for my work colleagues in Copenhagen and there wasn't a crumb left! Can't find buttermilk over here so used normal milk just reduced to 100ml. Also put a small handfull of chocolate drops in which was a nice surprise. Fantastic way to use up over ripe bananas which I hate to throw away when food costs so much over here.
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!


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