homebaked banana loaf



Homebaked Banana Loaf

This recipe is from the Hummingbird Bakery and makes the most flippin’ yummy banana loaf ever  – friends and family are always asking me to bake it 🙂 I pretty much follow the recipe in their cookbook but with a couple of little tweaks here and there.  The only thing to be a bit careful of is oven temperature – I find the one given below is a little too hot for the loaf to cope with in my oven so normally aim for a tad cooler than the recipe recommends.  I also use really ripe bananas because they make the loaf a lot more moist.  Its pretty darn scrummy by itself, but I have used combinations from toffee sauce, cream cheese icing, white chocolate curls and vanilla icing to top loaves – all of which work well!


  • 270g Light muscovado sugar
  • 2 Eggs
  • 200g Peeled bananas
  • 280g Plain flour
  • 140g Unsalted butter
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tsp cinnamon


  1. Pre-heat the oven to 170°C (Gas Mark 3)
  2. Grease a 23cmx13cm loaf tin and dust with flour.
  3. Beat the sugar and eggs together in a bowl until fully incorporated
  4. Mash the bananas and then add them to the mixture
  5. Add the flour, baking powder, bicarbonate of soda and cinnamon and mix them in
  6. Melt the butter and then add to the mixture, mixing well until all of the ingredients are fully incorporated
  7. Pour the mixture into the prepared loaf tin and bake in the oven for up to an hour, until firm to the touch and a skewer inserted into the centre comes out clean. (I usually check after around 45 minutes and gauge it from there)
  8. Leave the loaf to cool in the tin for a few minutes then turn it out onto a wire cooling rack to cool completely
  9. Either serve it as it is or add toppings of your choice.


big love



p.s. If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of  my other treat-related posts.


3 thoughts on “homebaked banana loaf

  1. Pingback: homebaked afternoon tea | gollygoshgirl

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