Over-ripe bananas never look too appetising, and I’ve found that they tend to linger in our fruit bowl. In a bid to rid the house of these unwanted (and often somewhat pungent) fruits I have – over the years – made many banana loaves. What follows is my own version; you can leave out the chocolate and pecans, but it’s never quite as satisfying when you do.


  • 60g butter, softened
  • 2 eggs, gently beaten
  • 2 large (or 3 small) ripe bananas, chopped small
  • 125g demerara sugar
  • 175g plain flour, sifted
  • pinch salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 100g plain chocolate chips
  • 25g pecan nuts, broken into small pieces


Line a 900g loaf tin, and preheat the oven to 180 C.

Mash the bananas using the back of a fork (it’s OK to leave20170209_174311 a few lumps) and add the eggs, butter and sugar. In a separate bowl mix the dry ingredients (flour, salt, bicarbonate of soda, baking powder, cinnamon, chocolate and pecans), then combine with the banana mush and give it all a good stir.

Pour the mixture into the lined tin and bake until golden brown and a skewer comes out clean (about 45 minutes). Leave in the tin for  10 minutes, and then turn out onto a rack to cool.

Becki made this one and just couldn’t resist drizzling it with lemon icing. The zingyness goes remarkably well with the banana.
This is another one Becki made. This time she increased cinnamon, left out the nuts and drizzled it with melted chocolate. It didn’t last very long.