Moist Banana Bread

Ingredients

• 250 g (2 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)salt
• 1 g (½ teaspoon)ground cinnamon
• 113 g (½ cup)unsalted butter, softened, or vegetable oil
• 100 g (½ cup)brown sugar
• 50 g (¼ cup)granulated sugar
• 2 largeeggs, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• 300 g (1⅓ cups), about 4 small bananasripe bananas, mashed

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease and flour an 20 × 10 cm (8 × 4-inch) loaf tin.

2. 2

   Mash the bananas

   Mash the bananas until smooth and set them aside.

3. 3

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, salt and cinnamon together in a bowl.

4. 4

   Cream butter and sugar

   Beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy.

5. 5

   Add eggs and vanilla

   Beat in the eggs one at a time, then mix in the vanilla extract.

6. 6

   Combine the batter

   Stir in the mashed bananas, then fold in the dry ingredients just until combined. Avoid overmixing.

7. 7

   Bake the loaf

   Pour the batter into the prepared tin and bake for 45–60 minutes. Check whether it is done by inserting a toothpick into the centre.

8. 8

   Cool before slicing

   Leave the loaf to cool before cutting it into slices.

What is banana bread?

Banana bread is a sweet, quick-baked loaf popular in the United States, made with mashed bananas rather than yeast. Its tender, cake-like crumb makes it a handy way to use ripe fruit for breakfast or a snack.

This version combines banana with brown sugar and cinnamon for a familiar, gently spiced flavour. The butter, eggs and mashed fruit help keep the loaf moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 3g protein, 31g carbs, 9g fat.

The flour, sugars and bananas provide most of the carbohydrates, while butter contributes much of the fat and the eggs add some protein. Serve a slice with yoghurt or fruit to make a more balanced plate.

Choose ripe bananas

Bananas: Use ripe fruit that mashes easily; it should be soft enough to blend into the batter smoothly. Mash until there are no large pieces, then measure out 300 g.

Butter: Softened butter creams readily with the sugars, adding air to the mixture. Vegetable oil is listed as an alternative, though it will not cream in quite the same way.

Mix for a tender crumb

Creaming: Beat the softened butter and both sugars until pale and fluffy before adding the eggs. This helps make the loaf lighter rather than dense.

Folding: Once the flour mixture goes in, stir only until no dry patches remain. Overmixing can make the finished bread tougher.

Check when it is baked

Timing: Begin checking at 45 minutes, as ovens can differ and the loaf may need up to 60 minutes. Insert a toothpick into the centre; it should come out without wet batter.

Cooling: Let the loaf cool before slicing so the crumb can settle and the slices hold together more easily.

Serving ideas

Plain slices: Serve at room temperature or lightly warm for breakfast or an afternoon snack. A little butter is an easy accompaniment.

With a side: Pair a slice with yoghurt or fresh fruit for a more substantial breakfast. Coffee or tea also suits the loaf's sweet, spiced flavour.

Optional additions

Nuts: Chopped walnuts or pecans can add crunch; fold them into the batter with the dry ingredients.

Chocolate and spice: Chocolate chips make the loaf sweeter, while extra cinnamon or a pinch of nutmeg can emphasise its warm flavour. Keep any additions modest so the batter remains easy to mix.

Recipe notes & tips

• Bring the eggs to room temperature so they blend smoothly into the creamed mixture.
• Mash the bananas thoroughly for an even texture throughout the loaf.
• Measure the flour carefully rather than packing it into the cup.
• Start checking for doneness at 45 minutes to avoid overbaking.
• Let the loaf cool before slicing for neater pieces.

Variations

• Add walnuts: Fold chopped walnuts into the batter for extra crunch.
• Add chocolate: Stir chocolate chips through the batter before baking.
• Use pecans: Swap in chopped pecans for a buttery, nutty bite.
• Boost the spice: Add a little nutmeg alongside the cinnamon.
• Choose oil: Use vegetable oil instead of butter for a different, tender crumb.

Common mistakes to avoid

• Using underripe bananas: Choose soft, ripe bananas that mash easily for the intended sweetness and texture.
• Overmixing the batter: Stop as soon as the dry ingredients are incorporated to help keep the loaf tender.
• Adding cold eggs: Let them come to room temperature so they combine more evenly.
• Skipping the tin preparation: Grease and flour the loaf tin so the baked bread releases more easily.
• Slicing too soon: Allow the loaf to cool first so the crumb is less likely to crumble.

How to store

Keep the cooled loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or in a low oven.

Frequently asked questions