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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deborahadawson
28th Sep, 2009
Just made this loaf, and its delish! After reading the reviews I used choc chips instead of raisins and didn't have any buttermilk so just left it out and it tastes fine and is lovely and moist without being too wet. I am not going to bother to ice it either.
beverleygrubb
21st Sep, 2009
My family loved this recipe. It didn't last long. It's great for breakfast, as a snack after school or before games. I missed out the raisins but added a little cinnamon to make it a real winter treat.
pdarling
4th Aug, 2009
I adore this loaf.....very versatile. I never ice the top ...more dishes. I think the receipe has the perfect ingredients although I sometimes add a few extra sultanas and cut back on sugar. I love it for breakfast too.....
nannynorma
28th Jul, 2009
Made this for an afternoon tea party for a group of elderly ladies it went down a storm. Was the best banana cake ever.
menamie
22nd Jun, 2009
5.05
Great recipe - the loaf stays moist for a good few days!
denisegee
4th May, 2009
I made this with my 3 year old boy yesterday, he had lots of fun mashing the bananas, and passing me the ingredients. I love cooking, but I am just getting to grips with baking, and as I had some ripe bananas I searched for a suitable recipe and this one caught my eye. I was rather dubious about the results as we waited for the oven to do its thing.. I needn't have worried... OMG it was moist and delicious, I would have been happy to have been served this in a cafe and paid money for it as it was that good, I kid you not! It's certainly given me taste for trying to bake more cakes, not so good for the waistline though :P
simontocker
27th Apr, 2009
5.05
So easy and tasty, I had no buttermilk so used milk. Also no pecans so added smashed up 70% choc and raisons instead. I usually take 1/2 cake to work for people to try but I had none to take with this one.
122lisab
21st Mar, 2009
My absolute favourite. I use plain wholemeal flour and normal caster sugar, and semi-skimmed milk or natural yoghurt works well if I don't have any buttermilk. I also prefer sultanas rather than raisins. Once cooked and cooled, I slice and open freeze. Once the individual slices are frozen, I pop them all in a small freezer bag and take out 1 or 2 slices first thing in the morning. They defrost really quickly, so perfect for mid morning coffee or lunch. Yummy.
kate1706
24th Nov, 2008
5.05
Another delicious recipe from this website! I stick to the highly rated recipes with rave reviews - works every time! It boosts my confidence in the kitchen, I look forward to producing a lovely dinner now every day or using up leftovers - bananas in this case.My husband can't believe I spend my spare time looking for more yummy recipes to cook! We haven't had a mediocre meal in ages!! I used creme fraiche too as I had some to use up in the fridge - This recipe is a bit too yummy for my tummy so I hope my family woof it up tomorrow! If this carries on I'll have to change my "Name".
vicki8190
13th Nov, 2008
I have made this a number of times but with a smaller amount of semi skimmed milk instead of butter milk. Always works well and keeps for ages!

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