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Sliced banana bread topped with drizzle and banana chips on a serving plate

Banana bread

A star rating of 4.4 out of 5.1648 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8-10 slices

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

  • Freezable (un-iced)
Nutrition: per slice (10)
HighlightNutrientUnit
kcal268
fat13g
saturates8g
carbs34g
sugars24g
fibre1g
protein3g
low insalt0.5g
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Ingredients

  • 140g butter, softened, plus extra for the tin
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe bananas, mashed
  • 50g icing sugar
  • handful dried banana chips, for decoration

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4.

  • STEP 2

    Butter a 2lb loaf tin and line the base and sides with baking parchment.

  • STEP 3

    Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

  • STEP 4

    Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

  • STEP 5

    Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

  • STEP 6

    Cool in the tin for 10 mins, then remove to a wire rack.

  • STEP 7

    Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

  • STEP 8

    Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Try this classic banana bread and a next-level indulgent twist from our sister title olivemagazine.com/peanut-butter-banana-bread.

Recipe from Good Food magazine, July 2012

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A star rating of 4.4 out of 5.1648 ratings
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