Banana Bread
Moist, flavourful and always a favourite
A soft, moist loaf made with ripe bananas, brown sugar, cinnamon and vanilla, about 1 hour 45 minutes including cooling
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Banana Bread
Banana bread is a soft, moist loaf made with ripe bananas, warm cinnamon and vanilla. It is a simple yet comforting bake, perfect for breakfast, tea time or a snack, and a wonderful way to use up overripe bananas.
The riper the bananas, the sweeter and more flavourful the loaf. Melted butter and brown sugar keep the crumb moist, and folding the dry ingredients in gently, only until combined, gives a tender, even texture rather than a dense one.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Banana loaf, Banana cake, Moist banana bread.
Original quantities serve 8. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Use very ripe bananas
Choose bananas with plenty of brown spots. They are sweeter, mash easily and give the best flavour and moisture.
PreparationPrepare the pan
Preheat the oven to 175°C (350°F). Grease a 9 x 5 inch (23 x 13 cm) loaf pan or line it with parchment paper.
PreparationMelt the butter
Melt the butter and let it cool slightly so it does not cook the eggs when mixed in.
PreparationSet up the equipment
For Banana Bread, have these tools clean and ready: 9 x 5 inch (23 x 13 cm) loaf pan; mixing bowls; whisk and spatula; fork or masher; measuring cups and spoons; cooling rack; serrated knife; parchment paper (optional); foil. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Preheat the oven; mash the bananas
Preheat the oven to 175°C (350°F). Grease a 9 x 5 inch (23 x 13 cm) loaf pan or line it with parchment paper. In a large bowl, mash 3 ripe bananas (about 300 g) until smooth with some small lumps.
2 Mix the wet ingredients
Add 120 g melted butter, 150 g brown sugar, 50 g granulated sugar, 2 eggs and 1 tsp vanilla extract to the mashed bananas. Whisk well until combined.
3 Combine the dry ingredients
In a separate bowl, whisk together 250 g flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.25 tsp salt and 1 tsp cinnamon.
4 Mix together; add optional ingredients
Gently fold the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix. Fold in chopped walnuts, chocolate chips or raisins, if using.
5 Fill the pan; add toppings (optional)
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some extra nuts or chocolate chips on top for a nice finish.
6 Bake the bread; check doneness
Bake until a skewer inserted in the centre comes out clean. If the top is browning too quickly, cover it loosely with foil for the last 15 minutes of baking.
7 Cool in the pan; cool completely
Let the bread cool in the pan. Carefully remove the bread from the pan and transfer it to a wire rack. Allow the bread to cool completely, at least 30 minutes, before slicing.
8 Slice; serve
Use a sharp serrated knife to slice into even pieces. Serve plain or with butter.
Chef’s tips
- Use very ripe bananas with brown spots for the best flavour and natural sweetness.
- Do not overmix the batter; mix just until combined.
- For extra moist bread, add a tablespoon of yoghurt or sour cream.
- Let the bread cool completely before slicing for cleaner slices.
- It can be stored for up to 4 days or frozen for longer storage.
Common mistakes & quick fixes
- Dense bread
- The batter was overmixed. Fold until the flour just disappears.
- Dry bread
- It was overbaked. Start checking with a skewer at 50 minutes.
- Not rising
- The baking soda or powder was old. Use fresh raising agents.
- Too sweet
- Use less sugar, or rely on riper bananas for sweetness.
- Soggy bottom
- Make sure the bread bakes for the full time until a skewer comes out clean.
- Uneven texture
- Mix the ingredients gently and evenly.
- Burnt top
- Cover loosely with foil if it browns too quickly.
Variations & serving ideas
Chocolate: Add 75 g chocolate chips for a richer version.
Nuts: Use walnuts or pecans for a nutty crunch.
Healthier loaf: Replace half the flour with whole wheat flour and reduce the sugar by 25%.
Dried fruit: Add dried fruits such as raisins.
Gluten-free: Make it gluten-free using a gluten-free flour blend.
Swirl: Add a swirl of peanut butter or chocolate hazelnut spread.
Muffins: Bake the batter as muffins for 18-22 minutes.
Perfect result check
| Crust | Loaf is golden brown on top. |
|---|---|
| Texture | Soft, moist and tender, not dry or dense. |
| Flavour | Rich banana flavour. |
| Doneness | A skewer comes out clean. |
| Slices | Hold together well and taste delicious with or without add-ins. |
Storage & reheating
| Room temperature | Up to 4 days | Store in an airtight container. |
|---|---|---|
| Refrigerator | Up to 1 week | Wrap well or keep in an airtight container. |
| Freezer | Up to 3 months | Slice and freeze. Thaw at room temperature, or toast before serving. |
| Reheating | A few seconds to a minute | Reheat slices in a toaster or microwave for a warm, fresh taste. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Baking | 175°C (350°F) oven | Risen and golden brown; skewer comes out clean after 50-60 minutes. |
| Browning control | 175°C (350°F) oven, foil on | Cover loosely with foil if the top darkens before the centre is cooked. |
| Cooling | No heat | Completely cool before slicing, at least 30 minutes. |
Helpful answers before you cook
How ripe should bananas be for banana bread?
Very ripe, with lots of brown spots. They are sweeter, softer and give a moister loaf with more banana flavour.
Why is my banana bread dense?
The batter was usually overmixed. Fold the dry ingredients in gently and stop as soon as no dry flour remains.
How do I know when banana bread is done?
A skewer inserted in the centre comes out clean, usually after 50-60 minutes at 175°C (350°F). Cover with foil if the top browns too fast.
Can I freeze banana bread?
Yes. Slice it and freeze for up to 3 months. Thaw at room temperature or toast the slices straight from frozen.
Can I make banana bread as muffins?
Yes. Divide the batter into a muffin tin and bake for 18-22 minutes.
