Easy-peasy Banana Loaf

JoCraft & Baking, Family Life

Banana loaf, served with freshly sliced banana

We have a method of cooking when we are making things with our children that quite possibly won’t set them up to be rising stars of the culinary scene in years to come, but it works for us in the here and now. Don’t get me wrong, sometimes we are very precise, but with our favourite well-known recipes, our preparation goes something like this: weigh out the ingredients; chuck them in a bowl; mix; bake, heat up, chill, freeze, or leave to stand (depending on what we are making). So, it is no surprise to anyone who has had the dubious privilege of witnessing our kitchen ‘masterclasses’ that making our banana loaf follows the same pattern.


2 x medium-large bananas
140g self-raising flour
1tsp baking powder
140g butter
100g soft brown sugar
2 x medium eggs

Optional: a dash of vanilla essence or a sprinkle of ground cinnamon

You will also need:

1 mixing bowl
Potato masher
Whisk, wooden spoon or fork
1 loaf tin
Some greaseproof paper
A cooling rack
(An oven would be handy too…)


1. Chuck the ingredients in to the mixing bowl with any degree of enthusiasm (being careful to ensure that they don’t come shooting over the opposite edge)

2. Mix together using a potato masher

3. Mix together further using your whisk, wooden spoon or fork (you may have lumps of banana, that is fine, but all other ingredients should thoroughly blended)

4. Pour the mixture into a papered loaf tin and place in the oven for around 30 minutes at 180 degrees

5. Check that your cake is properly baked (as an example, if you poke into the middle of it with the blade of a knife, the blade should come out clean)

6. Remove from the oven and rest for 5 minutes before turning onto a cooling rack

7. Once suitably cooled, ta-da! Your loaf is ready to be eaten 🙂

If you liked this recipe, you might also enjoy our Apricot Oaty Bites.