This Banana Bread recipe is as good as I have ever had. It is delicious, moist and so moreish it’s dangerous. Gently spiced and buttery, it is one of my children’s favourite bakes and one I don’t feel so guilty about putting in their lunchboxes, the lucky whatnots.
How could such a simple Banana Bread conjure up such enthusiasm? Because it’s ssssssspecial, that’s why.
I love it in many banana ways. I love how robust it is, it doesn’t even contemplate dipping in the middle. I love how moist it seems to be but with no signs of squishiness and I LOVE it’s buttery, caramel banana flavour.
INGREDIENTS
Bananas – 200 grams when peeled. I try to use up the brown bananas but bananas that aren’t going brown are good to use to. Who knew?
Plain Flour – You can use Self Raising and omit the baking powder
Sugar – I usually use unrefined caster sugar as it has a slight caramel flavour. You could substitute light brown sugar. If you were to use the white caster sugar then you will lose some of the caramel flavour.
Butter – salted butter and melted. Baking spread won’t do here I am afraid. You could substitute unsalted if that is all you have but then you would need to add a pinch of salt.
Cinnamon – Ground. You could add your favourite ground spices to suit.
Eggs – Medium or Large
Bicarbonate of Soda
I have also added, from time to time, 100 grams of milk chocolate chunks just because. You could also add chopped walnuts or pecans.
Recipe Steps
- Preheat your oven to 170 C/325 F/Gas Mark 3
- Place your eggs and sugar in a mixing bowl or your free standing mixer. Using a hand held electric whisk or your mixer beat together for a couple of minutes.
- Add the mashed bananas and mix again for 30 seconds or so.
- Add the dry ingredients and mix again until all is incorporated and smooth.
- Add the melted butter and slowly beat in as the butter can shoot everywhere at first. Speed up your mixing when the butter is mostly mixed in and mix until completely combined.
- Tip into a lined 2lb loaf tin. I use paper liners for ease, they’re brilliant.
- Bake for 1 hour. It usually cracks open along the centre a little leaving a craggy dome on top of the cake. Leave to cool in the tin. I test it with a cocktail stick to see if there is any wet mixture left on it when I skewer it right in the thickest part. I also carefully press the centre of the cake. If it is firm to the touch that tells you it’s baked too.
Baking Tips
- Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in
- Be accurate with your measurements
- Make sure the bicarbonate and baking powder are in date (it’s easy to miss their expiration date)
- Get all ingredients ready before you begin
- Line your loaf tin with a paper case for all round ease
- Take time to make sure it is baked all the way through
How Do I Store Banana Bread?
I wrap it in cling film- plastic wrap and then store it in my cake dome or air tight container. It is at its absolute best eaten within 4 days and then after that it is still INCREDIBLE spread with salted butter and still pretty fantastic served plain. I may heat it for 10/20 seconds in the microwave for added squeals.
Can I Freeze Banana Bread?
Yes you can. Freeze once completely cooled. You can freeze a whole loaf or slices. Double wrap individual slices in clingfilm and then silver foil before placing in an air tight plastic container. Do the same for a whole loaf. Freeze for up to 3 months. Don’t forget to label them otherwise you’ll find it in 2034 and still be none the wiser.
Defrost at room temperature still wrapped for 4 hours depending on size of frozen cake.
If you love a nice bit of cake then you might like these too.
Victoria Sponge
Or take a look at the whole damn category here. It’s packed full of fabulous easy baking recipes.
Easy Banana Bread
Buttery with caramel undertones this Easy Banana Bread recipe is one of my family's favourite baking recipes and my go to.
Ingredients
- 200 grams peeled bananas mashed
- 270 grams unrefined sugar
- 270 grams plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 140 grams salted butter
- 2 large eggs
Instructions
-
Preheat your oven to 170 C/325 F/Gas Mark 3
-
Place 2 eggs and 270 grams of sugar in a mixing bowl or your free standing mixer. Using a hand held electric whisk or your mixer beat together for a couple of minutes.
-
Add the mashed bananas and mix again for 30 seconds or so.
-
Add 270 grams plain flour, 1 level tsp of bicarbonate of soda, 1 level tsp of baking powder and 1 tsp of ground cinnamon, and mix again until all is incorporated and smooth.
-
Add 140 grams of melted butter and slowly beat in. Be careful as the butter can shoot everywhere at first. Speed up your mixing when the butter is mostly mixed in and mix until completely combined.
-
Tip into a lined 2lb loaf tin.
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Bake for 1 hour. It usually cracks open along the centre a little leaving a craggy dome on top of the cake.
Leave to cool in the tin. I test it with a cocktail stick to see if there is any wet mixture left on it when I skewer it right in the thickest part. I also carefully press the centre of the cake. If it is firm to the touch that tells you it’s baked too.
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Apply To Completely Nailed Face.
Recipe Notes
Baking Tips
- Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in
- Be accurate with your measurements
- Make sure the bicarbonate and baking powder are in date (it's easy to miss their expiration date)
- Get all ingredients ready before you begin
- Line your loaf tin with a paper case for all round ease
- Take time to make sure it is baked all the way through
Do let me know how you get on in the comments below or tag me in your social media. here’s my Facebook Page and Instagram. I love to hear all about it.
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