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- Dish type
- Cakes with fruit
- Banana cake
- Easy banana cake
Lovely recipe for banana bread. Enjoy with a cup of tea!
Lancashire, England, UK
93 people made this
- 450g (1lb) bananas
- 112g (4oz) sultanas
- 140g (5oz) dark brown soft sugar
- 2 eggs
- 225g (8oz) self-raising flour
- 1 teaspoon ground cinnamon
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Preheat the oven to 180 C / Gas 4. Grease and line a 2-lb loaf tin.
- Mash the bananas in a bowl. Add the sultanas and sugar. Beat the eggs and add to the fruit.
- Sift in the flour and ground cinnamon, and mix thoroughly. Spoon into the prepared tin.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 1hr 15 minutes. Cover with foil if it begins to brown too quickly.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
-11 May 2011
Very nice bread but the recipes oven timing is off. This loaf only took 50 minutes in a regular oven and that was probably 5 minutes too much. Tasty though.-25 Jan 2015
Superb recipe. I used both apricots and sultanas, and only cooked it for 55minutes in my fan oven, and most of it disappeared while it was still warm. An excellent way to use up bananas. I have tried lots of banana bread recipes and this is definately the best.-25 Jul 2013
My Favorite Banana Bread Recipe
This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.
Preheat oven to 350 degrees F.
Cream sugar and butter, and then add the rest of the ingredients, mixing very well. Place batter in a buttered 2 quart loaf pan, and bake for one hour.
The version with chocolate chips is out of this world!
Making This Easy Banana Bread Recipe
You don’t need fancy equipment. I used a * (affiliate) handheld mixer . I know gramma would have only used a * (affiliate) wooden spoon .
- in a small bowl mash the bananas with a fork
- in a large bowl cream the butter and sugar
- add the eggs
- add the flour, baking soda, baking powder, and salt
- mix in the mashed bananas
- put the batter in a * (affiliate) loaf pan
This recipe is PERFECT for anyone just learning to bake. Only a few ingredients, simple directions and DELICIOUS results.
My grandkids beg me to make this ALL the time. My grandson has a hard time deciding between this and baked pumpkin donuts as his favourite snack.
- Do not over mix, it will create a solid batter. This is a quick bread recipe and does not require thorough mixing of ingredients. Overmixing will cause the bread to not rise properly, and be under baked.
- Be sure to test your bread for doneness BEFORE the allotted baking time. You don’t want to over bake it. I use a * (affiliate) cake tester .
- Use the exact amount of bananas stated in the recipe. If you add more, the bread will be very dense.
I like to leave it on the wrapped on the counter. Have you tried *(affiliate) Abeego beeswax wraps ? They are AMAZING. The bread is kept fresh for 3-4 days, AND these are environmentally friendly. We all need to pitch in and help save the planet. You can also keep it wrapped in the fridge for longer storage.
Yes, you sure can. I like to make several loaves at a time. You can freeze the whole loaf by tightly covering in food film. Or, you can slice it, and wrap up individual slices.
Absolutely. Pour the batter into a *(affiliate) muffin pan and bake for approximately 20 minutes.
This happens when the loaf continues to rise after the top has set. Don’t worry, it will still be moist and delicious.
Traditionally banana cake is lighter and bread is denser making it easier to slice. Both incorporate mashed bananas.
Still looking for some delicious banana recipes? I have a few right here:
- You can never go wrong with this Best Banana Cake recipe. It is a secret family recipe. is decadent and delicious.
- How about a banana split for breakfast ? A healthy way to start the day. are a huge hit in the summer.
If you love making quick bread, here are a few other recipes to try:
- is vegan and allergy-friendly. is always and hit. The aroma as it bakes is so incredible.
- Perfect or brunch or dessert, Blueberry Upside Down Quick Bread is so pretty on the plate.
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THE MOST DELICIOUS BANANA BREAD - EASY MOIST BANANA BREAD RECIPE
RECIPE VIDEO ABOVE. Here is an Easy Moist Banana Bread Recipe that you will want to make over and over again! The banana flavor in the bread is amazing. And with the right portion of ingredients as stated in this recipe, you get a bread that is sufficiently moist. This Banana Bread tastes even better the next day!
- 1 ½ cups all-purpose flour (180g)
- 3 overripe bananas see Note 1
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- &frac13 cup granulated sugar (66g)
- ½ teaspoon salt
- 8 tablespoons butter or magarine (1 stick, half cup or 114g) softened at room temperature
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 2 large eggs
- Half cup whole liquid milk
Grease a 5 by 9-inch loaf pan with about a teaspoon of oil (vegetable, corn, peanut or canola oil will work well here) and set aside. You could line the bottom of the pan with parchment paper just to ensure the banana bread comes out easily.
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Peel your bananas and place in a bowl. Mash using a fork or potato masher. Add the milk and mix together.
Place butter/margarine in another bowl and add the sugar. Mix together using a wooden spoon until well combined.
Add the eggs to the butter and sugar and whisk together until just combined. Do not overmix.
Add the banana-milk mixture to the egg mixture. Add the vanilla extract and mix together until just combined. Do not overmix.
Add all the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients.
Mix all of the ingredients together until just combined to form a batter. Again, do not over mix.
Pout the batter into the greased loaf pan then level the top.
But in preheated oven and bake for 50 - 55 minutes until a toothpick inserted in the middle of the banana bread comes out clean.
Let it cool then remove the bread from the pan, cut and serve!
1. The bananas you use in this recipe should be absolutely overripe for best results. I love using bananas that are ripe till their skin starts turning black. This yields the best flavor and makes the banana bread super moist!
2. I have blended bananas together with the milk before for my banana bread and it turned out great. However, mashing the bananas allows for some banana chunks and when it bakes, it yields a great texture! My kids love finding little chunks of banana here and there in their banana bread!
3. The butter you use in this recipe could be salted or unsalted.
4. To keep banana bread, I usually just wrap it in foil paper and place it on my countertop. I usually keep it there for just a day because it never survives more than 2 days. To keep it longer, I suggest placing the banana bread in Ziploc bags since they are airtight then you place in the fridge. Not that exposure to air will make your banana bread dry out. Before serving banana bread out of the fridge, bring it to room temperature so it can be moist again and not hardened by the cold from the fridge.
This recipe was first published in May 2016. It has been updated with better photos, more tips, and a video. The recipe remains the same!
"And we know that all things work together for good to them that love God, to them who are the called according to his purpose." Romans 8:28, KJV
The Easy Banana Bread Recipe That Even Non Bakers Can Bake!
But then we have my problem in the kitchen.
I am NOT a baker. Not by any stretch of the imagination.
I like my sweet treats delivered to me in an instant, no waiting and certainly as least preparation as possible.
Call me lazy, call me impatient, either way, baking and me are not the greatest of friends.
So when I tell you that this easy moist banana bread recipe is quick and simple to make….you can trust me on it!
It is the most light, fluffy and moist banana bread ever and oh so incredibly delicious, I’m pretty sure you get the picture!
So if I HAVE to stray from my chocolate obsession, this is a pretty good bet to run with.
I was incredibly tempted to put chocolate chips in it too, but I did manage to resist it on this one occasion, but there are no promises for next time.
You could however also spread some Nutella on the top of the banana bread instead of butter. Oh…now we are talking!
This is the fun part! Mixing in dried fruit, nuts, or even spreading it with a layer of frosting. The options are endless and have so much flavor to each of them. Making this bread over and over again just create more ideas for enhancing flavor in each loaf.
- Chocolate chips: Who can resist chocolate! Chocolate chips can be sprinkled on top, in the batter or both!
- Nuts or seeds: I do love walnuts but pecans, sunflower seeds or pecans make for an added soft crunch.
- Dried fruit: Cranberries, blueberries, raisins or apricots change this banana bread into something fresh and fruity!
- Toppings after baked: Cream cheese frosting, maple syrup or just a simple slice of butter spread over top makes for a delicious snack.
What you need for this banana bread recipe
This recipe doesn’t require any special equipment, not even an electric mixer. You do, however, need a loaf pan /bread tin/cake tin: for the amounts used in this recipe, I used a medium-size one, 9x5in
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What should bananas look like for banana bread?
You should always use ripe bananas (with brown spots) for banana bread. NEVER use yellow/green bananas. A soft banana also mashes super easily and helps make the bread super moist. The browner the banana, the sweeter flavor it will give.
I like to make my banana bread when my bananas are in a stage similar to the above two pictures. You can let the stem go black, however you just don’t want to use a completely black banana that has spoiled inside. We’re usually too impatient to let the bananas get all the way dark, so the first photo is the stage we usually add in.
How did our 3-ingredient banana bread taste?
We were pretty thrilled that this super easy banana bread also tastes great! It has a moist texture and the perfect amount of chew, and the loaf stays together without crumbling apart when you slice it. The most prominent flavor is definitely the bananas, and the loaf has a subtle sweetness without being cloying.
If you're used to very sweet banana breads, you might want to add 1/3 cup of white sugar to amp up the sweetness. Another option is to top the banana bread with an icing (similar to the one we used to make Starbucks lemon loaf). Adding in some of the optional additions — like ground cinnamon, vanilla extract, chocolate chips, or chopped walnuts — is another way to add extra sweetness to the loaf.
The bread tastes fantastic on its own, or spread on butter, peanut butter, or jam to make it even more special. If you find yourself with more banana bread than you can eat, use it to make French toast or bread pudding.