Classic Banana Bread

Ingredients

• 220 g (1 3/4 cups)plain flour
• 150 g (3/4 cup), lightly packedlight brown sugar
• 1 teaspoonbaking powder
• 1 teaspoonbicarbonate of soda
• 1/4 teaspooncinnamon
• 1 pinchsalt
• 2 large, at room temperatureeggs
• 75 g (1/3 cup), melted and cooledbutter
• 2, very ripe or overripe, mashedbananas

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) loaf tin, or spray it with cooking spray.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, brown sugar, baking powder, bicarbonate of soda, cinnamon and salt.

3. 3

   Combine the mixture

   In a medium bowl, beat the eggs with the melted, cooled butter. Add this to the dry ingredients and beat just until combined. Add the mashed bananas and beat briefly until combined, taking care not to overmix.

4. 4

   Bake the loaf

   Spoon the mixture into the prepared loaf tin. Bake for approximately 35–40 minutes, or until a toothpick inserted into the loaf comes out clean. Leave to cool before serving.

What is banana bread?

Banana bread is an American-style quick bread: a sweet loaf leavened with baking powder and bicarbonate of soda rather than yeast. It is an easy way to turn very ripe bananas into a tender bake for breakfast, a snack or dessert.

This version keeps to a classic combination of brown sugar, butter and a little cinnamon. The ripe fruit brings sweetness and moisture, while a brief mix helps keep the crumb soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 4g protein, 39g carbs, 7g fat.

The flour, brown sugar and bananas provide most of the carbohydrates, while butter contributes much of the fat. Eggs add protein, with smaller amounts also coming from the flour. Pair a slice with yoghurt or fruit for a more balanced plate.

Choose ripe bananas

Very ripe fruit: use bananas that are soft and heavily speckled or darkened, as they mash easily and bring plenty of banana flavour. Mash them before adding so they distribute evenly through the batter.

Brown sugar: lightly packed brown sugar gives the loaf a mellow sweetness. Keep to the stated amount for the intended balance with the bananas.

Mix gently

Dry ingredients: whisk the flour, sugar, raising agents, cinnamon and salt together first to spread the leavening evenly through the mixture.

Wet ingredients: beat the eggs with the cooled melted butter, then combine with the dry mixture before adding the bananas. Stop as soon as the batter comes together; overmixing can make the loaf dense.

Check when it is done

Oven timing: bake at 180°C for approximately 35–40 minutes. The loaf should be set and a toothpick inserted into the centre should come out clean.

Cooling: let the loaf cool before slicing so it has time to firm up. Cutting it while very hot can make the soft centre crumble.

Prepare the loaf tin

Tin: use a 23 cm (9-inch) loaf tin and grease and flour it, or coat it with cooking spray. This helps the baked loaf release cleanly.

Fill: spoon the batter into the prepared tin and spread it out evenly. Avoid packing or pressing it down.

Serve it simply

For breakfast or a snack, serve a slice on its own or with a little butter. It also works as a straightforward dessert alongside tea or coffee.

For a more substantial plate, pair a slice with yoghurt or fruit. Let the loaf cool before cutting neat portions.

Recipe notes & tips

• Use very ripe bananas for easier mashing and fuller flavour.
• Bring the eggs to room temperature before mixing.
• Let the melted butter cool before beating it with the eggs.
• Stop mixing as soon as the batter is combined.
• Check the centre with a toothpick at the 35-minute mark.
• Cool the loaf before slicing for neater portions.

Variations

• Add walnuts: fold a small handful of chopped walnuts into the batter for crunch.
• Add chocolate: stir chocolate chips through the batter just before baking.
• Boost the spice: add a little nutmeg alongside the cinnamon.
• Use pecans: fold chopped pecans into the mixture for a nutty variation.
• Add vanilla: beat a splash of vanilla extract into the eggs and butter.

Common mistakes to avoid

• Using firm bananas: they are harder to mash and less flavourful; choose very ripe fruit.
• Adding hot butter: it can affect the eggs; let the melted butter cool first.
• Overmixing the batter: this can make the loaf dense; mix only until combined.
• Skipping tin preparation: the loaf may stick; grease and flour the tin or use cooking spray.
• Taking it out too soon: the centre may remain underbaked; check with a toothpick and bake until it comes out clean.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Rewarm slices briefly in the oven or microwave, or freeze well-wrapped slices for longer storage.

Frequently asked questions