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

Brilliant banana loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(1176 ratings)

Prep: 15 mins Cook: 40 mins


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 and is great for using up overripe bananas

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (10)

  • kcal268
  • fat13g
  • saturates8g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g butter, softened, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 very ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g icing sugar
  • handful dried banana chips, for decoration



    Probably the best known, most popular tropical fruit, their name probably derives from the…


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

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

  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. 

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

  5. Pour into the tin and bake for about 30 mins until a skewer comes out clean. If your cake needs longer then keep it in the oven until it is cooked.

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

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

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hilary Hurley's picture
Hilary Hurley
2nd Jul, 2020
Oh I wish I had read the reviews before attempting this recipe - I’ve been waiting for it to cook for the past 50 minutes !!!
SaraTara's picture
1st Jul, 2020
I used 40g less sugar and only drizzled the icing sparingly. Baked by putting in 2 cake tins and baked for 30 mins. It turned out perfect. I will definitely be baking this again.
Jennifer Wood's picture
Jennifer Wood
1st Jul, 2020
How can BBC Good Food put this recipe on its website when it is so apparently wrong. Like people before me, timing is very wrong, allowing cake to sink when checked and then had to cook for another fifteen minutes, checked again by this time the cake is about 2 inches in depth, so takes it out as looked cooked from the top even though I had put foil ove for the extra time, so it didn’t burn too much. My oven is correct and recipe made to the exact weights and times. Like others say to waste ingredients during lockdown is a travesty. I made this in all good faith and really cross. Please Good Food check this recipe!
Em's making and...
30th Jun, 2020
This is amazing!!!
Richard Poate's picture
Richard Poate
29th Jun, 2020
Not sure how this recipe manages to get 4 stars, it's timing is way off. Decent thing to do is remove it or correct it. Came out a stodgy mess
27th Jun, 2020
Have used this recipe lots of times. Timing needs an extra 15-30 minutes, but I also use 180g flour as I prefer a less fatty, drier, more ‘cakey’ texture. I also sometimes add other fruit, berries, blueberries being a special favourite. Also various nuts, have done pistachio, walnuts, almonds and all work well. And lemon in the icing is lovely. I also mostly use a round cake tin.
24th Jun, 2020
The timing for baking this loaf is so wrong. I have a good quality accurate Neff oven and it took an hour to bake so beware! I wasted all the ingredients twice trying to get it right. What I don’t understand is that this recipe has been on the website since 2012 with loads of comments about the timings but nothing is done to correct it. I suggest a more reliable recipe is Mary Berry’s.
Sue Johnson -Dash's picture
Sue Johnson -Dash
22nd Jun, 2020
The taste of this loaf is lovely but, did someone get the time wrong, 30 mins still gooey, another 10 mins, still wet, another 10... Decided it had to be cooked, skewer came almost clean, waited for it to cool, cut a slice, still not quite cooked, shall eat it anyway.. don't even open oven for 45 mins.
Sooze Wooze's picture
Sooze Wooze
19th Jun, 2020
Tastes delicious. Took 12+ weeks of lock down to get all the ingredients! Cooked it longer, just over 40 mins, my oven runs hotter than average. Added a generous pinch of cinnamon to the icing, scattered toasted coconut curls and flaked almonds. Yum! We had a slice each over the kitchen sink, could have polished it off then, but decided to pace ourselves. Good, easy recipe, good sized cake too. Recommend but needs a bit more than the 30 mins
Eve Laws's picture
Eve Laws
17th Jun, 2020
I love this recipe. It is a great way to use overripe bananas, is quick and easy to make and everybody loves it. I never bother with the icing but serve it with aome toffee sauce and vanilla ice cream. Yummy!!


29th Jun, 2020
Will this taste nice without the drizzle?
Sadhana Jagannath's picture
Sadhana Jagannath
23rd Jun, 2020
Can this recipe be used for muffins or cupcakes?
5th Jul, 2020
Yes, probably just don’t need as long to bake as the cases won’t be as deep.
lulu_grimes's picture
28th Jun, 2020
Hi, yes you could, but I'm afraid we haven't tested the timing. we do have these though: Lulu
13th Jun, 2020
Can I add coconut to the recipe and if so in what quantity and do i need to remove some of the other ingredients such as flour ?
lulu_grimes's picture
19th Jun, 2020
Hi, Yes you can, I would add a couple of tablespoons of desiccated coconut and not worry about changing anything else. Coconut isn't a direct swap for flour so it's best to leave everything else as it is. Lulu
lucy Knight's picture
lucy Knight
24th May, 2020
The cooking time appears to be woefully inadequate. At 30 minutes, my skewer came out covered in goop. At 45 minutes, the same happened. I guess I will keep trying every 15 minutes and just hope the top doesn't burn. I suppose there is always custard...
13th May, 2020
The cake obviously takes a lot longer than 30 minutes- why has the recipe not been updated?!
5th Jul, 2020
It has been updated now.
lulu_grimes's picture
14th May, 2020
Hello Kay, The recipe seems to take a variable amount of time for many different people, it is cooked in 30 minutes for some and for others it takes much longer. Oven temperatures vary wildly, many ovens run hot or cold without the user ever knowing it, unless they regularly check with an oven thermometer. I will add a note into the recipe method to indicate this and warn people that the cake make take longer and will make it again myself to check. Lulu


11th Jun, 2020
Tastes absolutely glorious and really does go a long way in terms of portions. The recipe is also very easy to follow. My only point to raise is the cooking time - I use a preheated fan oven at 160C and find that I need to cook for a lot longer in order for the skewer to come out clean. For comparison, my oven is only 6months old and I bake the mix for the initial 30 minutes and find that it needed an additional 30-45 minutes I did keep a close eye to make sure it did not catch or become over done.
Louise Ajt's picture
Louise Ajt
20th May, 2020
Definitely takes longer than 30 minutes. a good 40mins. Kids love this recipe and its quick and easy.. more icing and removal of banana chips and the kids are very happy..
18th May, 2020
Great cake and easy to make. I added an extra banana plus chocolate band chips and walnuts.
Jemima's picture
11th May, 2020
The recipe was brilliant aside from the fact the loaf took about 40 minutes to cook rather than 30 but the end result was great regardless- would definitely recommend :)
Mikaela Downes's picture
Mikaela Downes
10th May, 2020
I always cook for 5 mins longer than stated and find it comes out perfect
Eloise Abbott's picture
Eloise Abbott
24th Apr, 2020
100% cover with tin foil for first 20 minutes of cooking and add vanilla extract and an extra 1/2 teaspoon of baking powder
Baishali Clayton's picture
Baishali Clayton
22nd Apr, 2020
I love cooking but am not a baker. But I love this recipe. I added 20g of extra flour, a couple of teaspoons of mixed spice in with it and sprinkled demerera sugar over the top for a lovely crunch. I chuck in a couple of handfuls of soaked raisins or chopped dates too. I bake at 170 fan for 45 minutes but let it cool fully in the tin before putting on a wire rack. It has worked perfectly every time!
20th Apr, 2020
This is the best banana cake recipe I have ever made! Like others I cooked it for longer as I did it on 170° for 40 minutes. I topped mine off with icing and crushed macadamia nuts. It was a huge winner in our house and gone in 2 days! Love love love it!
18th Apr, 2020
I can’t fault the cake BUT this cake needs 1 hour at 160 degrees and not the 30 minutes it states in the recipe.
izzy muffin
31st Mar, 2020
This is the most amazing recipe and I always get asked by loved ones to make it! One tip, I always use three bananas not two, all other quantities remain the same.


Want to receive regular food and recipe web notifications from us?