Banana Loaf

I received a bunch of recipes on email from my fellow foodie, spicy. I have the Huletts and Snowflake recipes – I think I received both from her? Since they’re flying around cyberspace, I thought I’d try some of them and share it with you.

I woke up last Saturday with a weird craving – banana loaf. I think it must’ve been from me looking at those recipes. So I decided to give it a try. This was my result:

What went in:

  • 125g brick margarine / butter
  • 125ml white sugar
  • 3 eggs
  • 3 bananas
  • ½ t vanilla essence
  • 400ml flour
  • pinch of salt
  • pinch of bicarbonate of soda
  • 2t baking powder
  • 3T milk


  1. Grease a loaf tin. Cream the margarine and sugar with a wooden spoon.
  2. Add the unbeaten eggs one at a time and beat thoroughly. Mash the bananas with a fork and add to the mixture with vanilla essence.
  3. Sieve the flour, salt, bicarbonate of soda and baking powder and add to the mixture with the milk. Mix well.
  4. Place the mixture in the tin and bake for ½ an hour at 180ºC. Reduce heat to 140ºC and bake for a further ½ to ¾ of an hour, or until nicely browned and baked through. To test if ready, push a skewer or knitting needle into the loaf. If this comes out clean the cake is ready. If some of the cake mixture sticks to the skewer, the cake needs more baking time.

HINT: The banana bread is best if you keep it for a few days before eating.

7 Responses

  1. oooh, the banana loaf looks delicious, specially the the corners. They are just perfectly browned.

  2. Aaarrrgh, now you have ME craving banana bread too!! It’s funny – I don’t like bananas but I’ve ALWAYS liked banana bread. My mom sadly never wrote down her delicious recipe that she used to make, so that’s lost to me now – but yours definitely looks worth a try. Thanks 🙂

  3. Thanks for stopping by and checking out my blog 🙂 I look forward to reading more of yours!

  4. […] used Nafisa’s recipe for banana loaf and mushed up the four rather squashy bananas left in the fruit […]

  5. I got a question. Say you want to half that recipe. How do you go about halving the eggs? I figure if you’re using little eggs and I’m using extra large, I can just use one instead of three and call it quits. Any ideas on this?

    I’m hoping to make some this weekend but wanna use a muffin pan rather than loaf tin coz, well, I don’t have a loaf tin, but also coz if its muffin shaped its more snacky and work-friendly. Wonder if this will reduce the baking time.

  6. @faranaaz I used Nafisa’s recipe to make muffins and they turned out great. Yep, baking time is reduced. Check it out here:

  7. I love banana loaves. Yours looks lovely!

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