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Super-Easy Banana Loaf

March 2, 2020 by Lucy Parissi Leave a Comment

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This foolproof banana loaf is a great way to use up those brown bananas in your fruit bowl! Incredibly easy to make, deliciously moist and just so tasty.

Try also… my 3 Ingredient Banana Bread or my Vegan Banana Bread. For a low carb and gluten free version try my Keto Banana Bread!

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Banana loaf on a white ceramic board with a slice cut out

Everyone needs an easy banana loaf recipe in their lives… This one is mine and I have been baking it for years. 

Banana bread is one of the very few cakey things (the other being my apple bread) my husband will happily eat – he “doesn’t like cake”. Sigh. I mean, really, I can’t even begin to understand that. He clearly has an underdeveloped sweet tooth!

But while he ignores all the chocolate/ cakes /desserts usually plentiful in our house, he always has time for a thick slice of banana bread. Can’t say as I blame him because it is just SO GOOD!

Here’s what you will need

There are as many  banana bread recipes as there are cooks! Most recipes use a combination of the following ingredients and this is my version, tested and retested extensively.

BANANAS I try to use up ripe bananas with brown or deep yellow skin. Those are usually the ones that end up in the bin anyway and this is a great way to use them up!

YOUR CHOICE OF… Vegetable oil, coconut oil, melted butter, or light vegetable spread can all be used – for a dairy-free banana cake go with vegetable/coconut oil.

THE SWEET STUFF This is not an overly sweet cake – you can increase the amount of sugar if you like it sweet. I use light brown sugar and Sukrin Gold sweetener to make the recipe lower in syns.

FLOUR Self raising flour PLUS bicarbonate of soda (baking soda) give this cake the extra lift that prevents the bread from becoming too dense and heavy. Use wholemeal or spelt flour for a healthier banana bread or gluten free flour if preferred.

YOU WILL ALSO NEED Two large eggs, your choice of flavouring such vanilla or almond extract and/or ground cinnamon. Lately I have been adding Weetabix for some added fibre goodness – Weetabix banana bread sounds good, no? 😉

HOW TO MAKE BANANA LOAF

You can make the batter by hand (see recipe card) or by mixing all the ingredients in a food processor or blender. Both methods are easy and quick and the results are the same!

Add all the ingredients to your food processor in this order – banana, oil or melted butter, eggs, sugar, vanilla extract and weetabix (if using).

Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and raising agents. Process until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.

Banana Bread collage

Transfer the batter to a 2lb loaf cake tin lined with baking paper or a loaf liner. Bake for 40-45 minutes until the loaf is golden, well risen and springy to the touch. Cool in the tin for 10 minutes then lift out using the baking paper.

Banana bread batter in loaf tin ready for the oven

You can drizzle your banana loaf with honey or even chocolate if you like! Enjoy slightly warm with your cup of tea or coffee!

STORING AND FREEZING This cake keeps well for 2-3 days in an airtight container at room temperature. You can also freeze it, wrapped well in in two layers of clingfilm and a layer of foil.

Is banana bread healthy?

It looks healthy and certainly is a lot more restrained than most cake recipes – I think having the occasional slice is good for you! 

I also tried my best to make this recipe as healthy as possible. It was aiming to create a Slimming World banana bread that’s low in syns without compromising on texture or flavour.

One slice is approximately 160 calories, 6-8 syns (if you use Flora Light) and 7 WeightWatchers SmartPoints.

Drizzling banana loaf with honey

Get creative

You can make this recipe your own by adding nuts such as walnuts or pecans, chocolate chips, raisins or different toppings. Always fold any added extras into the batter at the end, stirring them in using a spatula or wooden spoon.

My kids love chocolate chip banana bread which has milk or dark chocolate chips stirred through the batter. They also love spreading their slices with Nutella as a special treat!

Super-Easy Banana Loaf

Lucy Parissi | Supergolden Bakes
This foolproof banana loaf is a great way to use up those brown bananas in your fruit bowl! Incredibly easy to make, deliciously moist and so tasty.
4.5 from 2 votes
Print Rate
Course: Cake
Cuisine: American
Keyword: Banana Bread, Banana Loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 -15 slices
Calories: 158kcal

Ingredients

  • 1 large ripe banana about 200g | 7 oz
  • 2 large eggs
  • 80 ml | ⅓ cup vegetable oil or melted butter
  • 2 Weetabix optional
  • 1 tsp vanilla extract optional
  • 200 g (7 oz) plain flour ( all-purpose flour)
  • 5 tbsp light brown sugar
  • 5 tbsp Sukrin Gold or more light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 180C | 350 F. Line a 2lb loaf tin with baking paper or use a loaf liner.
  • Add all the ingredients to your food processor in this order – banana, oil or melted butter, eggs, vanilla extract and weetabix (if using).
  • Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and baking soda.
  • Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
  • Pour the batter in the prepared tin, level and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and cake is springy to the touch.
  • Cool in the tin for 10 minutes then lift out using the baking paper. Drizzle with a little honey, if you like, before serving.

Video

Notes

To make by hand
Put the ripe banana in a bowl and mash well with a fork. Add the Weetabix (if using), eggs, oil, vanilla extract, sugar and sweetener and mix well to combine. 
Sift the flour, cinnamon, salt and any raising agents over the bowl and mix until the batter is smooth.
Transfer to a 2lb loaf cake tin lined with baking paper and bake for 40-45 minutes until the loaf is golden, well risen and springy to the touch. Cool in the tin for 10 minutes then lift out using the baking paper.
STORING AND FREEZING This cake keeps well for 2-3 days in an airtight container at room temperature. You can also freeze it, wrapped well in in two layers of clingfilm and a layer of foil.

Nutritional Info

Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Filed Under: Cakes and Cupcakes, Slimming Friendly Recipes

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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