My Favourite Banana Bread Recipe - Recipe Ideas

Posted by Jo Deakin on

Easy Banana Bread Recipe

My Favourite Banana Bread Recipe

My favourite banana bread recipe is easy to bake, super moist and full of flavour. It works well as a healthy breakfast on-the-go, or as a comforting afternoon snack with a cup of tea - in fact, this classic banana bread recipe is so delicious one loaf never lasts long in our house!

Using only a few kitchen cupboard staples and some past their best fruits, this easy banana bread recipe is perfect for getting baking with the kids on rainy days or after school.

3 very ripe brown bananas
175g plain flour
125g golden caster sugar
125g unsalted butter (melted)
2 medium free-range eggs (beaten)
1 ½ tsp baking powder
½ tsp bicarbonate of soda
1tsp vanilla extract
½ tsp ground cinnamon
Optional: 75-100g of chopped walnuts or chocolate chips

You'll also need a 1 litre loaf tin, or equivalent, lined with compostable baking paper or lightly greased.

The Method
Preheat your oven to 180°C (160°C fan) or gas mark 4.
In a mixing bowl, mash the bananas and stir in the melted butter and sugar with a wooden spoon until combined.
Stir in the vanilla and cinnamon before adding in the beaten eggs.
Finally, sift in the flour, baking powder and bicarbonate of soda and fold the mixture until all the dry ingredients are well mixed. If using, drop in your chopped walnuts or chocolate chips and fold in gently.
Pour your mixture into your loaf tin or equivalent and bake for 45-60 minutes until the banana bread is well risen and springy to touch.

You can check it is cooked through by poking a knife into the centre. If it comes out clean, it's ready! Leave the banana bread to cool for 10 minutes (while you make yourself a well-earned cup of tea) before cutting into bite-sized squares and serving on a fine bone china plate.

The banana bread will keep for 3-4 days in an airtight container, or you can freeze for up to 3 months.

Jo's Top Tip
I always keep a few frozen bananas in my freezer, especially for this recipe. Freeze any spare bananas in their skins and defrost at room temperature before adding to your baking. My children also love frozen bananas as a delicious 'ice lolly' alternative in the summer months - give it a try!

← Older Post Newer Post →