Banana loaf

This is a fantastically easy and very versatile banana bread. For extra density of flavour, I tend to sprinkle in whatever spices come to hand, but heavier on the cinnamon and ginger, lighter on the nutmeg and cloves. Alternatively, for a more exotically aromatic flavour, a teaspoon of freshly ground cardamom seeds is excellent with banana, using Kuhn Rikon’s ceramic spice grinder. Or, don’t add any spices – instead put in some chopped nuts (walnuts or pecans), dried fruit, or even a roughly grated or chopped apple or pear.


  • 8oz (225g) self-raising flour
  • quarter teaspoon bicarbonate of soda plus a small pinch of salt
  • 1-1.5 teaspoons in total of whatever baking spices you have in the cupboard: eg cinnamon, ginger, nutmeg and/or pinch of ground cloves
  • 3oz (85g) soft butter
  • 6oz (170g) caster sugar
  • 2 medium eggs, lightly beaten
  • 1lb (450g) bananas (weighed with skin on)
  • 4oz (110g) nuts or dried fruit (optional)


  1. Heat the oven to 180°C (fan 160°C), 350°F, Gas Mark 4. Grease and line the base of a 2lb loaf tin.
  2. Skin and mash the bananas – I use an electric hand blender for this instead of a fork, or sometimes a potato masher with a ricing head (ie holes rather than bars).
  3. In a separate bowl, cream together the sugar and butter. Gradually beat in the eggs, adding a little flour with each addition of eggs. Sift the remaining flour bicarb and spices onto the mixture. Add and stir in the bananas (and any other fruit or nuts you wish to include).
  4. Put into the prepared tin and bake for about 50 minutes. The original Be-Ro recipe says this should cook for over an hour, but I’ve never found it takes more that 50 minutes using my Silverwood 2lb loaf tin. When I put the same quantity into 3 half-pound loaf tins, they take about 25 minutes.



I really appreciate free, succinct, reliable data like this.

By Loradae on September 30 2011

Add a comment

All comments are manually reviewed before being made live.

Commenting is not available in this channel entry.