Breads & Loaves

Easy Banana Bread Recipe

The perfect use for your ripe bananas! This recipe is fool proof and comes out delicious and moist every time.

Banana Bread

There’s nothing I love more than buying a bunch of bananas and thinking I’m somehow going to eat them all before they go ripe. I never do, and I’m always left with 3-4 super ripe bananas by the end of the week. Looks like I’ll have *have* to make banana bread. Oh, tough life!

The trouble is, banana bread is actually quite annoying to perfect. It’s so easy to make a banana bread that hasn’t risen properly in the middle, leaving you with sheer culinary disappointment!  Luckily, I’ve practised with many breads, and I can promise this recipe is the only one you’ll ever need!

This recipe comes out perfect ever. single. time. The trick? Don’t overmix! Banana bread batter shouldn’t be completely smooth, a few lumps are fine.

My recipe here is for a basic banana loaf, but you can add walnuts for a bit of extra crunch! Or if you’re feeling really wild, add some chocolate chips. Also, a tip? Cover your loaf with tin foil for the first 30 minutes of baking. This helps stop it from going brown too quickly. Try to dome the foil to allow space for rising.

Happy baking!

5 from 1 vote
Banana Bread
Print
Moist Banana Bread
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

The perfect use for your ripe bananas! This recipe is fool proof and comes out delicious and moist every time.

Servings: 1 loaf
Ingredients
  • 115 g butter at room temperature
  • 1 cup sugar
  • 2 eggs beaten
  • 3 ripe bananas
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract optional
Instructions
  1. Preheat oven to 350℉, and grease and flour a loaf tin
  2. In a stand mixer, cream together butter and sugar, add eggs
  3. Crush bananas and add to mixer bowl, combine ingredients well
  4. Sift together flour, soda and salt and add to the wet ingredient mixture. Add vanilla if using it
  5. Mix just until combined, be careful not to overmix! A few lumps are fine
  6. Pour mixture into tin and bake for 1 hour
  7. When the loaf is baked, allow it to sit in the tin for 10 mins before transferring it to a wire rack to cool 

  8. Keeps well refrigerated for up to a week
Recipe Notes

I like to cover the bread tin for the first 30 mins with a domed piece of tin foil. I find this stops it from browning too quickly!

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