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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1st Mar, 2011
I have just made this today. It was lovely, few alterations made, didn't use buttermilk, I found the mixture wet enough, put double quantity of fruit as didn't have pecan. Rather than make it in a loaf I made them in bun tins. I find I am more disciplined if they are in individual portions!! Although I have just had 2!!!
20th Feb, 2011
My oven cooked the loaf in an hour, but I think I should have removed the cake from the oven about five minutes earlier. My fault! So I end up with a nearly burnt cake, but tasted very nice nevertheless. I used raisins this time but, to my taste, the recipe will be improved by adding chocolate chips, or some type of berry instead. I will definitely try it again.
31st Jan, 2011
Reliable, easy to make and well-loved by family and friends. My favourite way to use up unripe bananas. We like blueberries instead of raisins.
4th Jan, 2011
Found this recipe when off work and looking for things to do, making it without Buttermilk (as per suggestions in the comments - thanks) and substituted 50g of sultanas and 50g of fresh Blueberries for the raisins & pecans... I loved it, family (including our 3 yr old) & friends loved it too. Now the post christmas glut is over, its time to use up the left overs - including more bananas - so what better to do with them than to remake this banana loaf. If all recipies are so easy & successful I think I may be a baking convert. Yummy!
13th Oct, 2010
I didnt have any pecans so put in more raisins instead and it was still very yummy. I cooked this loaf in a round cake tin as didnt have a loaf tin and it still cooked perfect and wasnt too moist. The kids loved it and had a slice in there lunch boxes today!
7th Oct, 2010
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!!!!!
6th Oct, 2010
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's picture
2nd Oct, 2010
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.
29th Sep, 2010
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.
20th Sep, 2010
Great recipe....went down well with the family!


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