Breakfast banana bread

Name: Breakfast banana bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 0
Ingredients: 4 very ripe bananas (fresh or frozen); 200g light brown soft sugar; 130ml neutral oil plus extra for the tin; 4 eggs; 200g white spelt flour; 1 tsp ground ginger; 3 tsp baking powder; melted chocolate of your choice, for drizzling (optional)

Lulu Grimes

Published: September 4, 2026 at 12:50 PM

Save recipe

Serves 12

Easy

Prep: 10 mins

Cook: 50 mins - 1 hr

0 reviews

loading...

Keep food waste to a minimum by using both the fruit and peel in this banana cake. Serve warm at breakfast, or enjoy later as a teatime treat

Dairy-free

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

4 very ripe bananas

(fresh or frozen)
200g light brown soft sugar
130ml neutral oil

plus extra for the tin
4 eggs
200g white spelt flour
1 tsp ground ginger
3 tsp baking powder
melted chocolate

of your choice, for drizzling (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal266
fat12g
saturates1g
carbs33g
sugars21g
fibre1g
protein5g
salt0.4g

Method

step 1

Heat the oven to 180C/160 fan/gas 4. Put the whole bananas in a food processor and blitz until most of the peel is finely chopped. Add the sugar and blitz again to combine (the abrasive sugar will help chop the peel further before it melts in). Add the oil and eggs, blitz again briefly, then pulse in the flour, ginger and baking powder until everything is well-combined.
step 2

Oil a baking tin (we used a round bundt tin, but a loaf tin will also work; you'll need a tin that has a 1.5-litre volume) and pour in the batter. Bake for 40-50 mins (if using a bundt tin; a loaf tin will take about 1 hr) until a skewer inserted into the middle comes out clean. The cake will puff up above the tin but sink back down as it cools, so don't be alarmed.
step 3

Leave to cool in the tin on a wire rack for about 30 mins. Remove from the tin while still warm. If you've used a bundt tin, you may need to ease the cake away from the side of the tin and firmly shake it to remove the tin. If you like, drizzle over some melted chocolate. Serve warm or leave to cool completely. Will keep in an airtight container for up to four days.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now