Banana loaf

Banana loaf

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(68 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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13th Sep, 2010
I used bread flour. Half white and half wholemeal. I put walnuts and sultanas in it. I omitted the milk. I doubled the quantity as I had a lot of bananas and it made 3 loaves!! One to eat and two to freeze! It was delicious.
22nd Aug, 2010
Oh and it took me 4 bananas to make up to 1lb (skinless). It also looks like there is too much mixture for the tin, but as long as it is fairly deep its actually perfect.
22nd Aug, 2010
Swapped pecans for 100g dark chocolate, and made my own buttermilk (milk with lemon juice). REALLY nice, and not as sweet as the banana cake I normally make. I haven't iced it yet, but I don't think it would really need it. Very handy that it can be frozen :)
16th Aug, 2010
i used all ingredients except for the nuts as i don't particulary like them and it turned out delicious, better than my mums hehe :)
6th Aug, 2010
I added walnuts and sultanas instead of raisins and plain yogurt instead of buttermilk. It turned out amazing (even though it fell out of the oven half way through cooking!!..I'm so clumsy! and a disaster in the kitchen). Its really given me a boost to try other things! I have another in the oven cooking now as I want to show off to family and friends!!!!
tomsci's picture
27th Jul, 2010
Lovely cake. Omited the buttermilk and was still moist. Also used crystallised ginger and chocolate chips instead of sultanas and pecans. Will have to make again!!
22nd Jul, 2010
Tried this recipe, omitted the pecan nuts but kept the raisins. Lovely and moist. My friends enjoyed this including the other half, I was lucky to get a bit...will try this recipe again...
13th May, 2010
First time I tried this cake, came out perfect!! Especially nice with the icing!!
RNGoodman's picture
15th Apr, 2010
This loaf is definitely worth the 5 stars. I made this cake with pecans and milk chocolate chips and it was a wonderful. I also used semi skimmed milk instead of buttermilk and the cake was lovely and moist, not too moist and very moreish. I served it to friends and family after supper and they all loved it. Will make again and may add more chocolate next time!
23rd Nov, 2009
Best banana bread recipe EVER. Deliciously moist, yummy, tasty - everyone who's tried it has asked for the recipe.


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