Banana loaf recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1085kJ 257.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 27g
of the Reference intake
Carbohydrate 42.8gProtein 4.9gFibre 2.9g
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- 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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