Follow ‘easy’ 15-minute banana bread recipe to get ‘brilliant’ results each time

Banana bread is the perfect on-the-go breakfast, dessert or can even be given as a great gift.

The versatile cake can be topped with whatever you like, and even some additional ingredients like chocolate chips can be thrown in.

Banana bread should form a crack down the centre as it bakes as this is a sign the baking soda is doing its job.

It can be served toasted with a smear of cream cheese, Greek yogurt or peanut butter and top with mixed nuts, if desired.

The food team at BBC Good Food have shared a simple recipe for banana bread that they claim is “quick and easy”.

READ MORE: I made Mary Berry’s ‘easy’ scones in under 30 minutes – they turned out amazing

They claimed that this recipe is a “cross between banana bread and a drizzle cake” and comes out “brilliantly” every time.

They said: “This easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.”

The recipe claims to make eight to 10 portions and takes around 15 minutes to make.


140g butter, softened, plus extra for the tin

140g caster sugar

Two large eggs

140g self-raising flour

One teaspoon baking powder

Two very ripe bananas

50g icing sugar

Handful of dried banana chips for decoration

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1. Begin by heating the oven to 180C/160C fan/gas four to ensure the cake cooks at the correct temperature

2. The next step is to prepare the loaf tins. Butter the tin and line the base and sides with baking parchment.

3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add two beaten large eggs with a little of the 140g flour.

4. After, fold in the remaining flour, one teaspoon of baking powder and two mashed bananas.

5. Pour the mixture into the prepared tin and bake for about 50 minutes, or until cooked through. Check the loaf at five-minute intervals from around 30 to 40 minutes in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

6. Leave the banana bread to cool in the tin for around 10 minutes, then remove to a wire rack.

7. Once the cake is done, all that’s left is to make the icing. For this, mix 50g icing sugar with two to three teaspoons of water to make a runny icing.

8. Finish off by drizzling the icing across the top of the cake and decorate with a handful of banana chips.

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