If you're looking for an easy banana bread recipe then look no further. Banana loaf is such a great way of using over ripe bananas, the fruit adds moisture and sweetness to your bake making it a healthier snack option.
Why Bake Our Easy Banana Loaf Bread?
This banana bread recipe is easy to follow making it perfect for both beginners and experienced bakers. It is delicious in flavour and can be frozen once baked. Just slice beforehand so you can defrost a slice at a time. If love the warming undertones of spice in your loaf, try replacing a tbsp of flour for ginger. It's a gamechanger! Love a loaf? Explore our full range of loaf recipes next.
10 ingredients10 steps
Vegetarian
Ingredients
MetricImperial
For the banana bread
125gUnsalted butter (softened)
175gBillington's Unrefined Golden Caster Sugar
2Eggs (medium)
2Ripe Bananas (mashed)
1 tbspMilk
1 tspNielsen-Massey Vanilla Extract
225gAllinson's Self Raising Flour
1 tspBaking powder
1 tspGround cinnamon
For the Decoration
1Banana (sliced length ways)
Utensils
2 lb loaf tin
Stand mixer
Large bowl
Skewer
Cooling rack
Nutritional information per 113g serving
Energy 379cal
Fat 16g
of which Saturates 9.3g
Carbohydrates 52g
of which Sugars 29g
Protein 5.5g
Salt 0.33g
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4)
Step 2
Grease and line a 2lb loaf tin
Step 3
In a large bowl or a stand mixer, cream together the butter and golden caster sugar on a high speed until light and fluffy (around 3 minutes)
Ingredients for this step
125gUnsalted butter (softened)
175gBillington's Unrefined Golden Caster Sugar
Step 4
Add the eggs one at a time, whisking together between each addition.
Ingredients for this step
2Eggs (large)
Step 5
Add the bananas and vanilla extract to the bowl and combine.
Ingredients for this step
2Bananas (mashed)
1 tspNielsen-Massey Vanilla Extract
1 tbspMilk
Step 6
Sift the flour, baking powder and ground cinnamon into the bowl and beat together for a few seconds until all the ingredients are combined.
Ingredients for this step
250gAllinson's self-raising flour
1 tspGround cinnamon
1 tspBaking powder
Step 7
Pour the mixture into the prepared loaf tin and top with the third banana, sliced in half to decorate.
Tip: If you prefer the banana on top to remain light in colour coat each slice in a little sprinkling of lemon juice.
Ingredients for this step
1Banana (sliced length ways)
Step 8
Bake in the preheated oven for around 1 hour or until an inserted skewer comes out clean.
Step 9
Once fully baked, remove from the oven and leave to cool in the tin for 5 minutes, then turn out to cool fully on a wire rack.
Step 10
Once cooled, slice and serve.
Tip: If you can wait, then this banana loaf is even better the next day!
Top Tips
It's best to use ripe bananas for banana bread for several reasons:
Sweetness: As bananas ripen, their starches convert into sugars, making them much sweeter
Moisture: Ripe bananas are softer and contain more moisture, which helps keep the banana bread moist
Ease of Mashing: Ripe bananas are easier to mash, which helps them blend more smoothly into the batter, ensuring an even texture throughout the bread
Flavour: Overripe bananas have a stronger banana flavour, which intensifies the taste of the banana bread
Substitutions and Variations
Substitutions
If you're looking for a vegan and dairy free banana bread recipe, try our vegan banana bread developed by British baker and writer, Juliet Sears. We also have a delicious gluten free banana bread recipe which is vegan and a great alternative to the classic banana bread. We even have a low sugar banana bread recipe using a no sugar, low calorie sweetener.
To store banana loaf and keep it fresh, wait until its cooled completely before storing. For short term storage, wrap it tightly in plastic wrap or place it in an airtight container where it will last up to 4 days. For medium-term storage, wrap it or place in an airtight container and refrigerate it for up to a week - although let it come to room temperature or warm before eating. For longer term storage you can freeze banana loaf. Wrap it tightly and place it in a freezer bag or airtight container, where it can last for up to 3 months. Make sure to defrost overnight or until room temperature, again you can warm slightly if you prefer. If you notice mould on your banana bread, it’s time to get rid of it.
FAQs
Can you put too much banana in banana bread?
Yes, adding too much banana to banana bread can make it heavy, damp, and potentially under-cooked. It can also throw off the balance of wet to dry ingredients, leading to a mushy texture.
For best results follow our recipe.
If you have too many bananas leftover, you can always freeze them for later use.
What are the ingredients of banana loaf?
A basic banana loaf (also known as banana bread) typically includes:
Ripe bananas (mashed)
Sugar (Billington's golden caster is what we recommend)
A fat source (butter, oil, or margarine)
Eggs
Self raising flour, and a leavening agent (baking soda or baking powder)
Vanilla extract, salt and optional ingredients like nuts or spices can also be added
Should I use baking soda or baking powder for banana bread?
For most banana bread recipes, you can use either baking soda or baking powder as both ingredients will make your banana bread rise. Banana bread typically contains an acidic ingredient, like overripe bananas, this reacts with baking soda which helps the bread rise. Baking powder already contains both the acid and base needed for leavening, so can leaven without need for additional ingredients.
Is banana bread healthy or not?
Banana bread can be relatively healthy food choice, but it depends on the recipe and how its prepared. Traditional banana bread often contains a fair amount of sugar and butter, making it more of a treat than a health food. However, you can make healthier versions by:
Using wholemeal, almond or coconut flour instead of white flour
Reducing the sugar or replacing it with honey or maple syrup
Incorporate nuts, seeds, or nut butter for a healthier fat and protein source
In moderation, banana bread can be part of a balanced diet.
Is butter or oil better for banana bread?
We prefer butter in our banana bread recipe, however, both have their benefits:
Butter gives banana bread a richer flavour and slightly denser texture
Oil can make your loaf more moist and stays soft for longer
If you prefer a more moist banana bread, oil is often better. If you're wanting more of a rich flavour, go with butter— or use a mix of both for the best of both worlds!
Why is my banana loaf soggy?
A soggy banana loaf is usually caused by one (or more) of these:
Too much banana or liquid in the batter which can throw off the wet to dry ingredient balance
Under-cooking – check with a skewer or knife; it should come out clean
Not cooling properly – let it cool on a wire rack so moisture doesn’t build up underneath
Using too small a tin for the mixture which can cause uneven cooking
How ripe should bananas be for banana bread?
Generally the riper the bananas, the better. Your bananas should be:
Very soft
Covered in brown or black spots (or even mostly black work well)
Strongly sweet-smelling
The more ripe they are, the sweeter and more flavourful your banana bread will be. However, if you spot any mould or off-putting odour this indicates your bananas are too far gone and should be composted or thrown away.
