This banana fudge loaf is the easiest banana cake you’ll ever make. A beautifully light, brown sugar banana cake filled with chewy fudge pieces. Perfect for breakfast, dessert or a quick afternoon snack, this simple recipe is sure to become a regular bake.
THIS, my friends, is easy baking taken to a whole new level. As much as I love my classic easy banana bread recipe and make it regularly, I often crave this easy banana loaf studded with creamy fudge pieces.
If you ever hear yourself saying “I don’t have time to bake!” then I’m here to tell you that this cake takes no longer than 10 minutes to measure the ingredients out, mix them all together (in one bowl) and place it in the oven.
This banana loaf has been adapted from a recipe by the Queen of baking herself, Mrs Mary Berry. You can always depend on Mrs Berry’s recipe. Her easy mincemeat loaf cake is a staple bake in my house. I also make Mary Berry’s Christmas pudding every year. It’s a foolproof recipe.
This recipe is particularly popular with children – and it’s easy enough for a toddler to make (with supervision, obviously). If you’re looking for a more “grown-up” banana loaf, try my espresso chocolate chunk banana bread.
ingredient notes for banana fudge loaf
- I like to use soft light brown sugar to accentuate all those caramel flavours and it also helps to keep the cake nice and moist. You could use white or golden caster sugar, but brown sugar is my preference.
- I use proper fudge chunks in this recipe – Thornton’s fudge is delicious, but you can use any dairy fudge you like. You will need to chop the fudge up into small pieces – think of a large chocolate chip size.
- overripe bananas are crucial for the best flavour – the blacker the better. You probably wouldn’t fancy eating them, but they are perfect for baking.
- self raising flour and a little baking powder helps keep the cake nice and light.
- Vanilla extract enhances the sweetness of the bananas – for the best results, please use real extract, not essence.
step by step
Please scroll to the bottom of this post to find a printable recipe with ingredient amounts and detailed instructions.
Step 1 – Preheat the oven to 180C/160Fan/350Fan/Gas mark 4. Grease and line the base and line the base and sides of a 2lb (900g) loaf tin with baking paper, or use a loaf tin liner.
Step 2 – place all of the ingredients apart from the fudge pieces in a large mixing bowl. Using an electric mixer, beat for about 1/1/2 minutes or until you have a well combined cake batter.
Step 3 – Fold in the fudge pieces, taking care not to overmix the batter.
Step 4 – Scrape the batter into the prepared loaf tin. Scatter some more chopped fudge over the top.
Step 5 – Bake in the preheated oven for 45-50 minutes or until the loaf has risen, springs back immediately when lightly pressed in the middle and a skewer inserted in the middle emerges with no raw batter.
TIP – Please don’t rely too heavily on the baking times I’ve provided above – depending on your oven, the cake might take up to one hour to fully bake. Start checking it after 45 minutes.
baking tips and advice
- The fudge pieces tend to sink to the bottom of the cake. While this in no way affects the taste of the finished bake, it might be frustrating. To prevent this from happening, dust the fudge pieces with about 2 teaspoons of the flour. I do this before I do anything else.
- overbeating the cake batter will result in a tough cake. Stop mixing as soon as you have a smooth (ish) batter. A few lumps are nothing to stress over.
How long will banana fudge loaf last?
The banana cake will last well in an airtight tin for up to 3 or 4 days. It does tend to become moister and softer after a day or two.
Can I freeze banana loaf?
Yes – you can either freeze the whole loaf or cut into individual slices. Wrap the whole cake or slices in plastic wrap and tin foil or place in freezer bags. Freeze for up to 3 months. Defrost the cake at room temperature before serving.
More Loaf Cake Recipes
Banana Fudge Loaf
This banana fudge loaf is one of the easiest cakes you can make - just a quick mix of the ingredients in one bowl and it's ready for the oven. The basic banana bread recipe is taken to the next level by adding creamy fudge chunks!
Ingredients
- 100g soft butter
- 175g soft light brown sugar (or caster sugar)
- 2 Large eggs, at room temperature
- 1 tsp Vanilla Extract
- 200g Self raising flour
- 1 tsp baking powder
- 3 large over ripe bananas (about 300g in peeled weight), mashed
- 100g fudge chunks, chopped into small pieces, plus 25g extra for sprinkling over the top
Instructions
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Butter and line the base and sides a 2lb (900g) loaf tin with baking paper.
- Using an electric mixer or wooden spoon, beat all of the ingredients apart from the fudge pieces together in a large mixing bowl for 1 - 1 1/12 minutes or until the batter is smooth. A few lumps are fine - don't over-mix. Using a metal spoon or plastic spatula, fold in the fudge pieces.
- Scrape the batter into the tin, smooth the top and sprinkle over the remaining 25g chopped fudge pieces.
- Bake for around 45-50 minutes, or until well risen and a skewer inserted in the middle comes out clean. It might take up to an hour to bake, depending on your oven.
- When is cake is ready, remove from the oven and leave to cool completely in the tin on a wire cooling rack.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 470mgCarbohydrates: 62gFiber: 2gSugar: 37gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Very quick and easy recipe, thank you. Cake has just come out of oven
Love the sticky shiny look of it – delish!
It didn’t last very long 🙂
Brilliant, hope you enjoyed it 🙂
Could I add coffee to this ?
I’m sure that would be lovely! It depends on how strong a coffee flavour you want, but I would try adding 2-4 teaspoons of finely ground instant coffee (like Nescafe Azera).
Hi Nicky, I tried it with adding coffee 🙂 I had Azera Perky Blenders at home so i used 4 tsp with 1 tbs warm water. It tasted wonderful. The coffee, banana and fudge could all be tasted. One problem though was that almost all of the fudge sunk to the bottom making it like a glorious sticky fudge pudding. Went down really well but it wasn’t what I was after. Any advice ? Where have I gone wrong ? hopefully have a photo next time 🙂
Hi Holden, I think the water must have changed the consistency, causing the fudge to sink. It does sound delicious though! I haven’t tried the perky blenders, but I assume it’s very fine ground like the other Azera coffee? I would just add the coffee without the water next time. I love coffee so I’m very tempted to try this myself! I’ll report back if I do. And let me know if you try it again 🙂
Yes, the Perky Blenders is very fine and the most like a filter coffee I have tasted in an instant coffee…would recommend !
I’ll give it a try…thanks!