Banana loaf

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recipe by Rebecca Redman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

We get through several of these loaves everyday in the bakery. Try to use very ripe bananas for a sweeter, richer cake. You can also sue light muscovado sugar, making the cake even more moist and rich.

recipe updated 7 Jun 2019


  • Banana icon
    200g (about 1¾)
  • Plain flour icon
    Plain flour
    280g (about 2⅛ cups)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (5g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Ground ginger icon
    Ground ginger
    1 tsp (2g)
  • Unsalted butter icon
    Unsalted butter
    140g (about ½ cup)
  • Light brown sugar icon
    Light brown sugar
    270g (about 1½ cups)
  • Egg icon
    2 (100g)


  • kCook icon Stand Mixer
  • kCook icon Spatula
  • kCook icon Stand mixer bowl
  • kCook icon Cake pans

Step preview

  1. Pre-heat oven - 170°C, medium heat
  2. Line in cake tin then set aside
  3. Add light brown sugar and egg to a clean stand mixer bowl
  4. Beat together until well combined - paddle attachment
  5. Add banana to the stand mixer bowl
  6. Beat well until completely mixed - paddle attachment
  7. Add plain flour, baking powder, bicarbonate of soda, ground cinnamon and ground ginger to the stand mixer bowl
  8. Mix thoroughly until completely mixed - paddle attachment
  9. Add unsalted butter to the stand mixer bowl
  10. Beat gently until completely mixed - paddle attachment
  11. Pour in cake tin
  12. Smooth carefully until smooth
  13. Bake until firm - approx 1 hr
  14. Let cool carefully on round wire rack until completely cool and turn off heat
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