Banana loaf cake with icing and slices cut

Banana cake

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(68 ratings)

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


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

Nutrition and extra info

  • un-iced

Nutrition: banana loaf

  • kcal285
  • fat11g
  • saturates5g
  • carbs44g
  • sugars16.1g
  • fibre1g
  • protein5g
  • salt0.52g


  • 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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17th Jun, 2008
Another alternative for people to try... substitute the pecans and raisins for walnuts and blueberries... Also, for an added sweet crunch, sprinkle some additional muscavado (a fine sprinkling) over the top before placing in the oven.
14th Jun, 2008
I omitted the raisins for chocolate chips and put in hazelnuts instead of pecans - thanks for the tip 'Lauren'. It is delicious...a cake to make again!! Plus, the icing on top gives it that extra bit of sweetness, YUMMY!! ...and so easy to make!
22nd Mar, 2008
This was a delicious recipe, a family favourite!
12th Mar, 2008
Love this recipe with a couple of modifications - I use chocolate chips instead of raisins and hazelnut pieces instead of pecans. It comes out perfect every time. I served at a teacher's breakfast and it disappeared almost instantly.
28th Feb, 2008
I made this cake twice! First time it was far too moist in the middle - binned! Second time round it was a bit more moist than I would have liked, but I put it in foil immediately and it seemed to continue cooking and ok - I have had better! I think if I was to make it again I would put a piece of greaseproof paper over the top, cook it a little higher and for not quite so long, and I'd add more sugar! Saying all of this, the cake is now sitting quite nicely inside my tummy!!!
8th Feb, 2008
I've tried a lot of different banana loaf recipe's over the years and I found this one a very easy and tasty one. I kept this in an airtight box and it stayed lovely and moist.
20th Jan, 2008
Substitute pecans for sultanas- keeps it moist.


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