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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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!
12th Nov, 2008
I didn't have the right baking tin for this so I used 2 x 2lb ones, the loaves came out flatter, so I think I would use 1 x 2lb and 1 x 1lb next time. I subbed yoghurt, approx 100g, and cooked the loaves for 50 mins on fan 175c. They came out fine and are very tasty (one is in the freezer). An excellent use of black bananas, I used four but the weight was still short. My son gives this recipe five stars.
24th Oct, 2008
I also substituted for hazelnuts and choc chips. Worked very well and tasted fab. I thought I had too much mixture for the tin, but it was just right.
18th Oct, 2008
This was fab, so yummy and moist!! I used soya milk instead of buttermilk as we don't drink diary milk and it turned out perfect. I also used sultanas instead of raisins as I didn't have any. Will definitely make again!!!
16th Sep, 2008
This is fantastic cut in slices a and warmed up in a frying pan until toasted!
20th Aug, 2008
Had some ripe bananas to use up so decided to make this recipe. I amended the recipe after reading the comments (thanks) as I don't like raisins so used chocolate chips instead and didn't have any buttermilk so used baking soda instead of the bicarbonate of soda and added some milk. The loaf is very tasty and we demolished half of it in one sitting - it is very moist - almost too moist so next time I will cut out the milk I put in. This is an easy recipe and makes a yummy cake/loaf.
12th Aug, 2008
Have made three of these since last week. One with chocolate chips and raisins, the other with walnuts and one with pecans. It's so simple.
11th Aug, 2008
Amazing when I made it the first time, but too much mixture for one tin and it spilled over the top. Since I have divided mixture between two tins and it hasn't turned out as well. Think the cooking time needs reducing.
3rd Aug, 2008
This is a wonderful recipe that works every time. If you haven't got buttermilk, use crème fraîche, even the low-fat variety, and the loaf still turns out delicious!
27th Jul, 2008
I didn't have any butter milk so just omitted it and it made absolutely no difference - still a delicious cake! I also just put in chocolate chips instead of nuts and raisins. Goes very well warm with a scoop of ice cream :o)


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