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    Home » Cakes and Desserts

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    Banana Loaf

    Banana Loaf cake is a great way to use up over-ripe bananas and the result is a tasty and moist banana cake that and travels well. This recipe uses the all-in-one method and is quick to make in a food processor.

    Jump to Recipe
    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background
    Banana Loaf

    A loaf of banana bread is a very ordinary-looking cake - it's definitely not winning prizes for looks. But a Banana Loaf recipe is very handy to have in your repertoire because it's lovely and moist, which is down to the bananas.

    My family loves bananas but we don't like them to be very ripe, so I often find some leftover that no-one wants to eat. Almost all banana cake recipes require ripe bananas, so this is the perfect solution for using up fruit that you might otherwise be tempted to throw away.

    If you don't like the taste of ripe bananas (and I don't) you'll find the flavour of banana cake isn't overpowering. This is an easy Banana Loaf recipe, using the all-in-one-method. If you don't have a food processor, it still works - it will just take a little longer.

    Key Ingredients in Banana Bread Loaf Cake

    Ripe bananas

    The bananas need to be ripe enough to mash. Black skins aren't necessarily a problem. If you only have one or two bananas that are too ripe, put them in the freezer until you have 2-3 good size ones, then make the cake. If you have loads of bananas - as you sometimes do in warm weather - make two cakes and freeze one. You'll need about 300g of peeled bananas per

    Don't be put off if your bananas aren't overripe. Yellow bananas, especially with spotted skins will be fine. Essentially, if you can mash them, you can use them.

    Fruit and nuts

    I use sultanas and pecans for my Banana Loaf cakes, but you could use raisins instead. A Banana Walnut Cake instead of using pecans is another option. Use whichever you have.

    A little bit of rum

    The sultanas for this cake are soaked in rum - if you don't like the flavour, use a spirit of your choice, or you could use orange juice.

    White bowl of soaked sultanas for Banana Loaf

    Secrets of success

    Three things that will mess up your cake:

    • Blitzing the nuts to bits - Chopping nuts often puts me off using them in cakes, so here you just pulse them a few times. Just be careful not to overdo it!
    • Cooking the eggs with hot butter - This recipe uses melted butter (about 30 sec. on HIGH in the microwave), and the all-in-one method. Don't put the eggs on top of the hot butter in the bowl. Either put sugar or flour between them or don't let the butter get too hot. Either way, don't let the ingredients sit around in the bowl.
    • Leaving big chunks of banana - This only happens if your bananas aren't ripe. If they are, they only take a few pulses to combine with the mixture. If they're not quite soft enough, you'll get chunks. If it happens, just mash with a fork and mix in.
    Lined loaf tin of uncooked Banana Loaf cake

    What if I don't have a food processor?

    Although the recipe uses a food processor, you can use any sort of mixer with these modifications:

    • Chop the nuts roughly with a sharp knife
    • Mash the banana with a fork before mixing in

    Make-ahead tips

    If you remember, you can soak the fruit the night before. You don't need to heat it, just stir, cover and leave until you're ready to make the cake.

    Why is my cake dry?

    If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.

    Lined loaf tin of cooked Banana Loaf cake

    How do you store a Banana Loaf?

    Keep it in the fridge

    Store the cake in the fridge in the liner in an airtight plastic box for a week or two.

    Freezing banana cake

    Banana Loaf freezes well. Wrap in foil or, I’ve recently tried beeswax wraps, which work well. Keep for up to 3 months. If you don’t eat much cake, you can cut it in half and freeze half for later.

    Banana bread also travels well and is ideal for taking on a self-catering holiday to sustain yourself in the car, and have something delicious for tea. Leave it in the paper wrapper and wrap in foil

    What equipment do you need?

    • Baking parchment loaf tin liner - Line the tin with a liner and forget about it sticking, or greasing the tin - and the washing up is easier too. Leave the cake in the liner if you're freezing the cake, or while storing in the fridge to keep it moist
    • Oven thermometer - If you're at all uncertain about oven temperature, a thermometer will help. They're relatively inexpensive, but make sure you buy one with large numbers (to read through the glass door).
    • Beeswax Loaf Wraps - I’m trying to reduce the amount of clingfilm, foil and plastic bags that I use, and my biggest problem has been something to wrap loaf cakes in for the freezer. I’ve now found large beeswax wraps that will cover a loaf of bread, and are ideal for loaf cakes. They’re washable and you can even rejuvenate them. Definitely worth a look.

    If you like this...

    ...Why don't you try:

    Cherry Cake on a grey plate with part of a slice of cake to the left

    Cherry Cake

    The ultimate cherry cake! This is my grandmother's recipe and has a lovely buttery, cherry taste.
    Slices of Crunchy Lemon Drizzle Loaf on a patterned plate

    Crunchy Lemon Drizzle Loaf

    Crunchy Lemon Drizzle Loaf is a moist, zingy cake. Lovely with a cup of tea. Makes 2 1lb loaves or 1 2lb loaf.
    2 slices of Everyday Fruit Cake on a pink flowered plate

    Everyday Fruit Cake

    This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.

    Stockists

    Black 2-pound loaf tin with other tins

    2lb loaf tin

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    baking parchment loaf tin liners

    Baking parchment loaf tin liner

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    Large Beeswax Wrap

    Beeswax Loaf Wraps

    Buy Now →
    Oven Thermometer

    Oven thermometer

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    Pin for later

    Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.

    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background

    Recipe

    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background
    Print Recipe
    4.75 from 4 votes

    Banana Loaf

    A moist, tasty cake with raisins and pecans to use up over-ripe bananas. Ideal for packed lunches.
    Prep Time20 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 35 minutes mins
    Course: Baking
    Cuisine: British
    Servings: 12 slices
    Author: Susie@Everyday Cooks

    Ingredients

    • 100 g sultanas
    • 60 ml rum, or orange juice
    • 125 g butter, melted
    • 75 g pecans or walnuts
    • 2 large eggs
    • 100 g caster sugar
    • 180 g self-raising flour
    • ½ teaspoon baking powder (2.5ml)
    • ½ teaspoon bicarbonate of soda (2.5ml)
    • Pinch of salt
    • 1 teaspoon vanilla extract (5ml)
    • 2-3 very ripe bananas (300g peeled fruit)
    Prevent your screen from going dark

    Equipment

    2lb loaf tin
    Baking parchment loaf tin liner
    Beeswax loaf wrap

    Instructions

    Preparation:

    • Heat the sultanas with the rum. Bring to the boil, cover and leave for half an hour, if possible (but not vital). Use the microwave or a saucepan
    • Set the oven to 150°C fan, gas mark 3
    • Grease a 2lb loaf tin with butter or use a paper liner
    • Melt the butter. About 30 seconds on HIGH in the microwave

    For the Banana Loaf:

    • Chop the nuts. Pulse a few time in the processor until they're the right size - don't overdo it!
    • Take the nuts out and put them aside
    • Put all the ingredients except the banana, dried fruit, and nuts into the processor and blitz for about a minute. Scrape down and blitz for 10 seconds.
      (Eggs, sugar, flour, baking powder, bicarb, salt, butter, vanilla)
    • Add the bananas and pulse a few times until they're incorporated. If the bananas aren't totally ripe you will have some lumps - just mash them in with a fork
    • Add the nuts and sultanas and mix with a spoon to avoid obliteration
    • Spoon into the prepared tin
    • Bake for 1-1 ¼ hours, but check after 1 hour. The cake will be done when the top is brown and a cocktail stick comes out clean
    • Cool in the tin.

    Notes

    Everyday Cooks Tips:

    • Although the recipe uses a food processor, you can use any sort of mixer with these modifications:
      • Chop the nuts roughly with a sharp knife
      • Mash the banana with a fork before mixing in
    • To freeze, leave the cake in the paper wrapper, wrap in foil and seal in a plastic bag or box. Freeze for up to 3 months
    • Store in the fridge in the liner in an airtight plastic box for a week or two.

    More Everyday Cake, Bakes and Dessert Recipes

    • Sherry Trifle decorated with cream and raspberries in a crystal bowl on a dark worktop
      Sherry Trifle
    • Small Christmas Loaf Cake decorated with marzipan, icing and marzipan stars. Two mugs of tea and a Christmas decorations in the background.
      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Lilly Mason says

      March 17, 2021 at 3:40 am

      Hi I plan to try your banana recipe, but I don't have rum or orange juice. Could I just substitute milk? Thanks

      Reply
      • Susie Collings says

        March 17, 2021 at 7:44 am

        Hi Lilly, Tea is good for soaking dried fruit. Ordinary tea is best but I've also used rooibos.

        Reply
    2. Kate says

      January 10, 2021 at 5:53 pm

      Could I add dark chocolate chips to this recipe and leave out the raisins and rum?

      Can't wait to try this one.

      Reply
      • Susie Collings says

        January 12, 2021 at 3:33 pm

        Hi Kate, It should be fine, although I haven't tried it - but I do have some bananas over-ripening beautifully so I shall give it a go too.

        Reply
    3. Liz says

      September 20, 2020 at 3:28 pm

      4 stars
      I love your everyday fruitcake recipe and have tried it with various combinations with great success. Thank you! This banana cake is currently in the oven and it's risen so much it's burst out of the tin! I substituted the pecans with peanut butter. Is this the problem? It looks delicious regardless.

      Reply
      • Susie Collings says

        September 22, 2020 at 1:54 pm

        Hi Liz, I think the peanut butter would do that as it would expand when heated. How was the finished cake? It does sound interesting 🙂 - Susie

        Reply
        • Liz says

          September 22, 2020 at 5:34 pm

          5 stars
          It was delicious! My colleagues loved it. It was incredibly light and very tasty. I'm looking forward to trying out more of your bakes.

          Reply
          • Susie Collings says

            September 23, 2020 at 8:31 am

            It sounds great - I'm going to have to try this. Thanks 🙂

            Reply
    4. Tom says

      June 25, 2020 at 10:37 am

      5 stars
      This banana bread is one of my favourites. Freezing over-ripe bananas is the best tip. Even if they've gone black, just stick them in the freezer until you want to make banana bread. Freezing makes them easier to mash and sweeter. Might have to go and make another loaf now...

      Reply
      • Susie Collings says

        June 29, 2020 at 4:33 pm

        Hi Tom, Enjoy the banana bread! Don't forget where you put the bananas though. I have found some a long time later 🙂

        Reply
    5. Deedee says

      June 14, 2020 at 1:15 pm

      5 stars
      I made this cake yesterday, substituting the rum with orange juice and the pecans with walnuts. It’s absolutely delicious and my grandchildren loved it too. My bananas weren’t as overly ripe as they probably should have been, but I mashed them with a fork quite easily and the flavour was great. This and the everyday fruit cake are a big success in our house and I will probably try the cherry cake next. As a disabled person, I find your all in one recipes are excellent and I’m delighted that I’ve found your page.

      Reply
      • Susie Collings says

        June 16, 2020 at 1:26 pm

        Hi Deedee, So pleased you like the recipes 🙂 I'm such a fan of all-in-one recipes, because it makes the whole process easier and quicker. Cherry cake is my favourite, so I hope you enjoy that one too. Cheers - Susie

        Reply
    4.75 from 4 votes

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background
    Two slices of Banana Loaf on a grey plate with the rest of the cake
    Two slices of Banana Loaf on a grey plate with the rest of the cake
    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background
    Two slices of Banana Loaf on a grey plate with the rest of the cake
    Two slices of Banana Loaf on a white plate with the rest of the cake and 2 bananas in the background

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