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Banana loaf recipe

14 ratings

A banana loaf is a classic recipe and a great way to use up overripe bananas. This simple recipe is easy to memorise and a great one to add to the weekly rotation. Enjoy a slice for breakfast with a cup of tea or coffee or try it for dessert served with toffee sauce and ice cream. See method

Serves 10
15mins to prepare and 1hr to cook
257 calories / serving
Vegetarian

Ingredients

80g unsalted butter
2tbsp runny honey
80g golden caster sugar
2 medium eggs
3 really ripe large bananas
120g dates, chopped
140g plain flour
60g wholemeal flour
1tsp bicarbonate of soda
150ml milk

Each serving contains

Energy
1085kj
257kcal 13%
Fat
9g 12%
Saturates
5g 23%
Sugars
27g 30%
Salt
0.3g 5%

of the reference intake
Carbohydrate 42.8g Protein 4.9g Fibre 2.9g

Method

Preheat the oven to 190°C/ fan 170°C/ Gas Mark 5. Grease and line a 2lb (900g) loaf tin with nonstick baking paper. Whisk the butter, honey and sugar together in a large bowl for 5 minutes. Gradually add the eggs a little at a time, adding a spoonful of flour if it starts to curdle. Now whiz the bananas with a dates in a food processor to a purée, add this to the bowl and whisk again.
Mix the flours together with the bicarb and a pinch of salt, sift this over the whisked eggs and fold through along with the milk. Spoon into your prepared loaf tin and level the top. Pop into the oven to bake for 1 hour, or until a skewer inserted into the centre comes away clean, covering with foil if it starts to look a little brown. Leave to cool in the tin for 15 minutes before turning out.

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