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Brilliant banana loaf

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

  • Prep: 15 mins
    Cook: 40 mins
  • Cuts into 8-10 slices
  • Easy
  • Cuts into 8-10 slices
  • Easy
  • Calories 268
  • Carbohydrates 34
  • Saturated Fat 8
  • Sugar 24
  • Protein 3
  • Fat 13
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 268
  • Carbohydrates 34
  • Saturated Fat 8
  • Sugar 24
  • Protein 3
  • Fat 13
  • Fibre 1
  • Salt 0.5

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

  1. Heat oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line the base and sides with baking parchment.

  2. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

  3. Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

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