Banana Bread

Ingredients

• 190 g (1.5 cups)plain flour
• 1 teaspoon (5 ml)bicarbonate of soda
• 0.5 teaspoon (2.5 ml)salt
• 0.5 teaspoon (2.5 ml), optionalground cinnamon
• 113 g (0.5 cups)unsalted butter, melted and slightly cooled
• 150 g (0.75 cups)brown sugar
• 2 large, at room temperatureeggs
• 225 g (1 cup) mashedoverripe bananas (about 2 to 3 bananas)
• 1 teaspoon (5 ml)vanilla extract
• 60 g walnuts or 85 g chocolate chips (0.5 cups), optionalchopped walnuts or chocolate chips

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease a 23 × 13 cm (9 × 5-inch) loaf tin and line it with baking parchment to help release the loaf.

2. 2

   Mix dry ingredients

   In a medium bowl, whisk together the flour, bicarbonate of soda, salt and cinnamon, if using. Set aside.

3. 3

   Mix wet ingredients

   In a large bowl, whisk the melted butter and brown sugar until smooth. Beat in the eggs one at a time, then mix in the mashed bananas and vanilla.

4. 4

   Combine the batter

   Fold the dry mixture gently into the wet ingredients until just combined.

5. 5

   Add the extras

   Fold in the walnuts or chocolate chips, if using. Spoon the batter into the prepared tin and smooth the surface.

6. 6

   Bake the loaf

   Bake for 50 to 60 minutes, until a skewer inserted in the centre comes out clean or with a few moist crumbs.

7. 7

   Shield the top

   If the top is browning too quickly, loosely cover it with foil after 30 minutes of baking.

8. 8

   Cool before slicing

   Leave the loaf in the tin for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing.

What is banana bread?

Banana bread is a sweet, loaf-shaped bake popular in the United States, where it is often made to use very ripe bananas. It sits somewhere between a quick bread and a cake, with a soft crumb and a mellow banana flavour.

Here, melted butter and brown sugar bring richness and a caramel-like sweetness, while bicarbonate of soda helps the loaf rise. Optional cinnamon and walnuts or chocolate chips let you add warmth or extra texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 30g carbs, 8g fat.

The carbohydrates mainly come from the flour, brown sugar and bananas, while the butter supplies much of the fat and the eggs contribute protein. Pair a slice with yoghurt or fruit if you want a more rounded plate.

Choosing the bananas

Ripe fruit: Use bananas with brown spots and soft flesh, which mash easily and give the loaf its characteristic flavour. Measure the mashed fruit to about 225 g rather than relying only on the number of bananas.

Even mash: Mash thoroughly before mixing it into the wet ingredients so the banana is distributed through the batter.

Mixing without overworking

Dry mixture: Whisking the flour with the bicarbonate of soda, salt and optional cinnamon spreads the raising agent evenly through the loaf.

Gentle folding: Once the dry ingredients meet the wet mixture, fold only until no obvious dry flour remains. Mixing more can make the finished bread firm rather than tender.

Getting the texture right

Batter: The mixture should be thick and spoonable. Fold in the optional walnuts or chocolate chips at the end so they are spread through without excess mixing.

Doneness: Begin checking at 50 minutes. A skewer should come out clean or with a few moist crumbs, but not wet batter; the centre can take longer than the edges.

Managing the bake

Tin preparation: Grease and line the 23 × 13 cm loaf tin so the loaf is easier to lift out after its short rest.

Browning: If the top darkens too quickly, loosely tent it with foil after 30 minutes. Bake for the stated 50 to 60 minutes, checking the centre before taking it out.

Cooling and serving

Cooling: Leave the bread in its tin for 10 minutes before turning it onto a wire rack. Letting it cool completely helps the crumb set and makes neater slices.

Serving: Enjoy slices plain, or serve them with yoghurt or fresh fruit for a simple breakfast or snack.

Recipe notes & tips

• Bring the eggs to room temperature so they blend more easily into the butter and sugar.
• Let the melted butter cool slightly before mixing it with the eggs.
• Use baking parchment with some overhang to make lifting the loaf out easier.
• Fold the flour mixture in gently and stop as soon as the batter is combined.
• Check the centre with a skewer from 50 minutes onwards, as ovens can vary.

Variations

• Wholemeal flour: Replace the plain flour with wholemeal pastry flour for a nuttier flavour.
• Coconut oil: Use coconut oil in place of the butter for a dairy-free option.
• Coconut sugar: Swap it for the brown sugar for a different sweetness and flavour.
• Flax eggs: Replace the eggs with a mixture of 2 tablespoons ground flaxseed and 6 tablespoons water.
• Nut-free crunch: Use sunflower seeds instead of walnuts.
• Chocolate version: Fold in chocolate chips instead of walnuts for a sweeter loaf.

Common mistakes to avoid

• Using underripe bananas: Choose soft, brown-spotted fruit for easier mashing and fuller banana flavour.
• Overmixing the batter: Fold just until combined to help keep the loaf tender.
• Skipping the tin lining: Grease the tin and line it with parchment so the bread releases more easily.
• Relying only on the timer: Check the centre with a skewer and continue baking if it shows wet batter.
• Slicing while hot: Cool the loaf completely on a rack so the crumb can set before cutting.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature for up to 3 days. Rewarm slices briefly in the oven or microwave, or freeze individual slices and thaw before serving.

Frequently asked questions