Banana Bread

Ingredients

• 180 g (1 1⁄2 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 3 g (1⁄2 teaspoon)salt
• 150 g (3⁄4 cup)sugar
• 225 g (1 cup), about 3 medium bananasmashed bananas
• 1 large egg, at room temperatureegg
• 120 ml (1⁄2 cup)vegetable oil
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Mix wet ingredients

   Mash the bananas, then add the egg, oil and vanilla.

3. 3

   Combine dry ingredients

   Mix the wet ingredients well. In a separate bowl, combine the flour, bicarbonate of soda, sugar and salt.

4. 4

   Mix and bake

   Add the dry mixture to the wet mixture and stir only until combined. Pour into a prepared tin and bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.

5. 5

   Cool the loaf

   Avoid overbaking. Leave the loaf to cool in the tin for 5 minutes, then remove it and cool on a wire rack.

What is banana bread?

Banana bread is a sweet quick bread made with mashed bananas rather than yeast, so it can be mixed and baked without a proving stage. It is especially associated with American home baking, where ripe bananas are a familiar ingredient in tender cakes and loaves.

This version uses oil for a moist crumb and vanilla for a gentle sweet aroma. The method is straightforward: mix the wet and dry ingredients separately, then bring them together briefly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 7g protein, 94g carbs, 29g fat.

The flour, sugar and bananas provide most of the carbohydrates, while the vegetable oil supplies most of the fat. The egg adds some protein, though this remains a sweet, carbohydrate-led bake. Pair a slice with plain yoghurt or fruit for a more balanced plate.

Choosing the bananas

Ripe bananas: Use bananas that are soft and well-speckled; they mash easily and bring a fuller flavour. Measure the mashed fruit to about 225 g, as banana size can vary.

Mashing: Mash until there are no large chunks, but a little texture is fine. Add the egg, oil and vanilla to the banana mixture as directed.

Mixing for a tender loaf

Dry mixture: Whisk the flour, bicarbonate of soda, sugar and salt together so the raising agent is distributed through the flour.

Gentle finish: Stir the dry ingredients into the wet mixture only until no obvious dry flour remains. Overmixing can make the loaf firm rather than tender.

Checking when it is done

Centre test: Begin checking at 20 minutes, since ovens and tins can affect the baking time. A toothpick inserted into the middle should come out clean.

Avoid overbaking: Take the loaf out once it passes the test; leaving it in longer can dry the crumb. Let it rest in the tin for 5 minutes before moving it to a wire rack.

Serving and timing

Tin and oven: The recipe specifies a prepared tin but does not give its dimensions, so use a standard loaf tin and check the centre as it bakes. The stated oven temperature is 200°C.

To serve: Allow the loaf to cool enough to slice cleanly. It works on its own with tea or coffee, or alongside plain yoghurt and fresh fruit.

Recipe notes & tips

• Weigh the mashed bananas if possible, since three medium bananas may not yield exactly one cup.
• Bring the egg to room temperature so it blends more easily with the oil and banana.
• Measure the flour without packing it into the cup if using volume measures.
• Stir the batter only until the flour disappears to help keep the loaf tender.
• Start checking the loaf at 20 minutes, particularly if your tin is shallow.
• Cool the loaf on a wire rack so steam does not collect underneath.

Variations

• Add walnuts: Fold a small handful of chopped walnuts into the batter for crunch.
• Add chocolate: Stir in chocolate chips just before the batter is fully combined.
• Use cinnamon: Mix a little ground cinnamon into the dry ingredients for a warm spice note.
• Add citrus: Stir finely grated orange zest into the wet ingredients for a bright aroma.
• Top with oats: Scatter a few rolled oats over the batter before baking for a simple finish.

Common mistakes to avoid

• Using firm bananas: They are harder to mash and less sweet; choose soft, ripe fruit.
• Overmixing the batter: This can make the loaf dense; stop as soon as the dry flour is incorporated.
• Skipping the centre test: The top can look done before the middle; check with a toothpick.
• Overbaking: This dries the crumb; remove the loaf once the toothpick comes out clean.
• Moving it too soon: A hot loaf can break; leave it in the tin for 5 minutes before turning it out.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or warm it in a low oven; slices can also be frozen in a sealed bag.

Frequently asked questions