Skip to navigation Skip to content
A loaf of banana bread with slices cut off Tried & Tested

Banana bread

Read reviews
4 stars based on 2 ratings

This simple recipe for banana bread moist is deliciously moist and tasty.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 125g 4½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 1tsp 1tsp Baking powder
  • 110g 4 oz Butter (unsalted)
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • 3 3 Banana(s)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 85ml 3 fl oz Natural yoghurt

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Set the oven to 180°C (160°C fan, gas mark 4). Line a 900g or 2lb loaf tin with baking parchment.

  2. Classic mode Step 2

    Place both flours and the baking powder in a bowl.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, beat the butter and sugar until light and fluffy. Gradually beat in the eggs.

    Ingredients for this step

    • 110g 4 oz Butter (unsalted)
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
  4. Classic mode Step 4

    Mash the bananas well and add to the creamed mixture with the yoghurt, vanilla and flours. Beat lightly until just mixed.

    Ingredients for this step

    • 3 3 Banana(s)
    • 85ml 3 fl oz Natural yoghurt
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Spread the mixture in the lined tin and bake for 1 hour or until firm in the centre. Allow to cool and serve sliced.