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

Brilliant banana loaf

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(646 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
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  • 140g butter, softened, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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.

  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.

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Comments, questions and tips

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Sarah's picture
7th Oct, 2019
Made this recipe yesterday. Turned out pretty good. Took approx 10 minutes longer to bake. I added some Demerara Sugar on top before baking rather than doing the drizzle. Seeing some comments about it being too wet, I used two medium sized banana’s and the mix was a nice dropping consistency. I also used medium sized eggs as I tend to only use those.
Josephine Moon's picture
Josephine Moon
18th Sep, 2019
Wish I had read the comments first , quantities also went against my better judgement... as extra wetness to a sponge cake recipe would require more flour! Waste of time recipe as so many changes need to be made and I finally made an account here just to say this. Use another recipe
Clare Kelly's picture
Clare Kelly
17th Sep, 2019
I've tried this two times now and on both occasions it hasn't worked. The cake doesn't rise, is too dense and is sloppy. As someone else pointed out it is basically a sponge recipe with two wet bananas added, so of course it's not going to work. Kind of annoyed that I have wasted my time and money twice now. Will try Jamie's recipe next time.
7th Sep, 2019
I have made this recipe a few times and always comes out good, delicious and tasty loaf. However, it definitely takes longer than the suggested time to cook.
16th Aug, 2019
Easy recipe to follow. Read comments before and I just followed recipe exactly. Didn’t have any issues with timings. Cooked perfectly in 35 minutes. I made sure my oven was at the correct temperature first. You do have to make sure you follow this step otherwise it will seem to take too long to cook and won’t rise properly.
Andrew Ross's picture
Andrew Ross
8th Aug, 2019
The first few times I made this it needed around 45-50mins so I had similar experiences to many other posts. I bake a lot and just thought the timings were wrong, however I was watching a baking programme and somebody asked how to ensure your cakes etc. come out as planned. The chef said don't put the cake in as soon as the light goes out on the oven as this is just monitoring the air temp not the actual oven temp. He said the sides of the oven haven't got up to the right temp yet so leave the oven for a few mins for it to get up to temp. Made cake today left oven for 15mins after light went out put cake in ready in 35mins and not soft in middle as I've seen before and not burnt on top. so you learn something every day
7th Aug, 2019
This is a great simple recipe you can make with the children. We've made it many times in our household and all really enjoy it. Admittedly on some occasions the cooking time isn't quite enough when I check with a skewer - but I find with 20 additional minutes it's done. It's funny how the cooking process with this cake can vary, but otherwise I think it's a great go to, especially for something the children can do.
Justin Thyme's picture
Justin Thyme
4th Aug, 2019
Wish I had read the comments first, luckily your comments about adding foil then continue for another 20 mins helped salvage it. This recipe should be taken off the site it wastes people's time & money. Oh & to put a comment on saying we all must be doing it wrong, not very helpful, if you succeeded making it then you obviously are the one that never followed ti's recipe.
Craig Mclaren's picture
Craig Mclaren
4th Aug, 2019
Don't know what the issue is with the bake but I've made this at least six times and it turned out brilliantly. My advise stick to the recipe.
22nd Jul, 2019
Lovely moist cake, full of flavour. I used two large very ripe bananas and added 50g of chopped walnuts as per other reviewers tip. Think I will add more next time as the additional crunch is lovely. Using a tray rather than a loaf tin I found 40 minutes fine, though it needed foil for the last 10 to stop it going brown. Came out about an inch deep and cut into 16 squares was quickly eaten (some with custard but most without). Will bake again and freeze for later. A keeper.


2nd Jul, 2019
Would you advise using salted or unsalted butter?
Rhiannon Long
1st Oct, 2017
Can this recipe be made gluten free? What would I need to substitute?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. You can substitute the self-raising flour with gluten-free self-raising flour. Sometimes a little extra moisture is needed in the batter so add a splash of milk at the end of step 3.
30th May, 2017
is it possible to used demerara instead of cater? thanks
goodfoodteam's picture
6th Jun, 2017
Thanks for your suggestion. If you want to switch to a brown sugar we'd suggest light brown soft sugar rather than demerara which is courser.
23rd Oct, 2016
I've just made this and the kids love it. Can I freeze it?
goodfoodteam's picture
1st Nov, 2016
Hi yes, you can freeze it. We put freezer information above the nutritional information at the top of our recipes. You'll see a blue star plus any additional instructions. In this case, we suggest freezing the cake un-iced.
1st Oct, 2014
Has anyone substituted the butter for marg before, I've got flora buttery at home and no butter so was thinking of using it but worried the high oil content will make it watery and it won't come out as good, anyone tried it?
15th Aug, 2015
I've just tried using vitalite - bread hadn't cooked through properly. Bit disappointing
15th Sep, 2014
This took about 45 mins to bake and for some reason did not rise so well. Looked good on the outside, skewer came out clean, etc. But when I cut into it it was way too moist so I'm not sure if it was the recipie or something I did?


21st Jun, 2019
Honestly try the Mary Berry recipe it’s much better! I’ve tried both and the measurements for this are way off, the cake comes out too soggy and you need at least 1 hr cooking time just to make it edible! Wouldn’t recommend at all.
Marion Alqurashi's picture
Marion Alqurashi
2nd May, 2019
I really love this cake. However it takes at least 55min to cook. 30min is most definitely not enough! I had 2 tsp of vanilla paste & and it was perfect. (+ 1tsp to the icing) On a 3rd attempt I added 2 tbsp of peanut butter and some chocolate chips... decadent
14th Apr, 2019
30 mins is definitely not long enough 45 mins to 1hr
14th Sep, 2018
After reading comments I added 50g more flour, 1tsp ground cinnamon. I used medium eggs and baked at 170C for about 1hr. It turned out light, moist and very tasty. I have some dates and will add them next time I make it, also next time I will leave out the baking powder, it isnt needed.
31st Jul, 2018
I add a handful of chopped nuts, it turns out really nicely!
18th Jun, 2018
I baked this for closer for 50mins...and as I had a few lemons, decided to make a lemon drizzle for it using juice from 1.5 lemons and 85gm sugar. Pricked the warm cake with a skewer and poured the drizzle over it. Got rave reviews from the guests! The combination is definitely one I would try again!
Keziah Philipps's picture
Keziah Philipps
2nd Jun, 2018
I make this with 100g of sugar instead as its healthier and tastes as good. Made it probably over 10 times. Also I sometimes add walnuts, chopped dates, cinnamon or replace sugar with brown muscavado to vary the flavour.
Gabrielle Schnapka's picture
Gabrielle Schnapka
23rd May, 2018
Definitely cook for longer and at a higher temperature. The first time I tried cooking the loaf at the recommended temperature and time and it came out undercooked! I read some reviews and the second time I cooked it at 170 for 40mins. The end result was much better and very tasty!
Louise Miles's picture
Louise Miles
21st Feb, 2018
Cooked at least 10 minutes longer. Fluffier if bananas are not too ripe and large.
31st Dec, 2017
Double the cooking time as a minimum.


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