Banana Loaf

Making a banana loaf is a fantastic way to use up brown bananas that have been abandoned in the kitchen. In fact, the riper they are the stronger and sweeter the taste, so the browner the better. This is my version of the popular tea-time treat.

Just a quick post this week as I haven’t been baking that much. But I thought I’d share this banana loaf.

This recipe started life as a failed Mary Berry banana loaf. I missed out some ingredients and ended up experimenting with others, and finally my own recipe was born!

Some quick banana facts:

  • Bananas first emerged in England in the 1600s, although they remained expensive until the end of the 19th century. Portugese sailors introduced them to the Americas in the 16th century.
  • Bananas are apparently botanically berries!
  • They come in a variety of colours, including yellow, green and red
  • Most species of banana are native to southeast Asia
  • Bananas contain a high proportion of starch which turns into sugar when they ripen

Banana Loaf

  • Servings: 10-12 slices
  • Print


  • 100g butter
  • 80g caster sugar
  • 2 eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed


  • Preheat oven to 180c and line loaf tin
  • Cream together the butter and sugar
  • Add the egg and mix together
  • Sieve in the flour and baking powder
  • Add the banana and mix until it is all incorporated
  • Pour into tin and bake for 50-60 minutes
  • Leave to cool for a few minutes in the tin before placing on a cooling rack

Happy Bonfire Night to everyone in the UK (and beyond)!



16 thoughts on “Banana Loaf

  1. *breathes deep* Hot banana bread, (I like walnuts in it) melted butter. Yummy. Cavendish bananas are genetic clones and threatened with extinction if a disease takes hold as has happened in the past.

    Liked by 1 person

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