Banana Bread Recipe

Banana Bread is one of my favourite things to bake – it’s so quick and easy to make and is absolutely delicious. It was one of the things I really craved when I was pregnant and at one point I think I was baking a loaf a day! Our recipe below includes Pecans but I sometimes use chopped dark chocolate instead. Or, why not make it really indulgent and use both!

Banana Cake


For the cake:

● 200 g butter, plus extra for greasing the tin

● 400 g plain flour, plus extra for the tin

● 2 tsps baking powder

● 4 ripe bananas

● 75 ml maple syrup

● 25 – 50 ml milk (optional)

● 150 g caster sugar

● 4 large eggs

● 75 g. pecan nuts, roughly chopped

For the topping and icing (optional)

● 25g pecan nuts, roughly chopped

● 200 ml double cream

● 125 ml. maple syrup


● Preheat your oven to 170 centigrade/150 fan/gas mark 3.

● Grease and flour a 23 cm. / 9 inch springform cake tin, loaf tin or put muffin cases into a muffin tin.

● Roughly chop the bananas. Pop into a blender and add the 75 ml. of maple syrup, blend to a smooth paste.

● In a large bowl, cream the butter and sugar, until pale and fluffy. Gradually add the beaten eggs, beating well between each addition.

● Next add the flour, baking powder, banana mix and nuts, carefully folding in. If the mixture seems a little stiff or sticky, add a little milk.

● Spoon the mixture into the tin/ muffin cases. If making the cake gently bang the tin on the work top a couple of times to level the mix. Scatter the nuts over the top.

● If making the cake, bake for 45 – 60 minutes, it is ready when golden brown and a skewer inserted in the centre comes out clean. If making the muffins, have the temperature at 180 degrees and bake for 20 minutes.

● Once cooked leave the cake/ muffins for 10 minutes then turn onto a wire rack to cool. Topping

● Bring the cream and the maple syrup to the boil and continue to boil for 3 – 5 minutes, until the mixture has slightly thickened.

● Allow to go completely cold before icing the cake / muffins.

● Sprinkle chopped pecan nuts over the top of the icing.




Sherry Alsup

Thought your oven temps. were interesting. I’m in Texas, in USA. I’m not sure I would have learned to cook with having 3 settings for the oven. LOL Gas Mask 3 really got me. We just use say 350 F. . I’ll have to see if I can convert to our measurements. Thank you!

Bernice Johnson

Could you please translate this into USA inch, cup, etc. measurements? Could you please email that to me as well? This sounds so delicious! Thank you. Bernice


Hi Bernice-so pleased you like the recipe. If you google you’ll find conversion tables readily available for free online. Happy baking! xx

Patsy Schneider

I am in Colorado and also do not understand your measurements. But adding chocolate sounds Devine to this recipe! We have bags of chocolate chips to use here. I do add Maple Extract sometimes and not Vanilla Extract. Extracts are more intense than a Flavoring and I buy this at a local Spice Shop and not at a grocery store. I’ll look up these measurement conversions to try this! Thanks!!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.