Brilliant banana loaf

A plate of food with a slice of bread Baking Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:50 mins
  • 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.

Nutrient Unit
kcal 268
fat 13g
saturates 8g
carbs 34g
sugars 24g
fibre 1g
protein 3g
salt 0.5g
Classic Victoria sandwich recipe


  • 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


  • 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
Bakewell tart

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 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
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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.

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