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Banana bread

(160 ratings)
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  • Serves: 8

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Costs: Cheap as chips

  • Skill level: Bit of effort

  • Child friendly
  • Make in advance

This banana bread recipe is the perfect way to make the most of the bananas that have started to go brown in the fruit bowl. You can either just slice this banana bread up and eat it as it is, or it's just as nice toasted with a little butter on it. Over-ripe bananas are often thrown away, but this classic recipe really makes the most of them and you'll never want to throw them away ever again! Ripe bananas give the dense loaf a lovely moist texture with a subtle hint of flavour. The thick dough takes a little longer than your average cake to bake, but it's worth the wait. A slice of this flavour-packed cake is a perfect treat for breakfast (try it with a spread of butter), parties or just a little afternoon treat with a cup of tea.

Don't throw away bananas if they start to turn brown just pop them in the freezer. Use frozen for smoothies, or defrost to make banana bread and cakes.

Ellie Jameson, 39, Birmingham

Ingredients

  • 75g (3oz) butter or margarine
  • 100g (4oz) soft brown sugar
  • 1 egg, beaten
  • 2 large ripe bananas
  • 225g (8oz) self-raising flour
  • tsp ground allspice and a pinch of salt
  • Handful of dried fruit (dates are good) or chopped walnuts (optional)

Method

  1. Preheat the oven to 190C, gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.
  2. Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
  3. Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
  4. When cooked, leave the banana bread in the tin for a few mins before turning out to cool on a wire rack.
  5. Serve the banana bread sliced, spread with butter or margarine.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(160 ratings)

Your comments

jenfromMaidstone

I whisk everything together with an electric whisk for 2-3 minutes instead of creaming the butter and sugar etc. etc. I get a well risen, light loaf every time. I also stir in a couple of dessert spoons of Christmas mincemeat instead of using spices and dried fruit. Gives a lovely Christmassy flavour.

Tootsmum

What size loaf tin please 1lb or 2lb?

Elaine

Delicious! I made this without the egg (realised I had none halfway through prep) and it turned out fine. Light and fluffy but also very moist. Will definitely make again.

Jean

I use 2oz butter, and add a dessert spoon of golden syrup. Don't forget the good pinch of salt though! It really does make a difference!

Kerry Ann Louise Bonham

This is a brilliant recipe! I made this simply because me and Martin [my other half] don't like over-ripe bananas! We weren't expecting much, but it was amazing! I made one on Sunday, then had to make another on Monday because we ate the first one! Lol! Absolutely brilliant, and so easy to make. I am a Weight Watchers member, so have calculated it as 5 ProPoints per slice (based on serving 8) if that helps.

magickat

I made this and added cocoa and dark chocolate pieces as suggested by another poster and it is delicious! Banana and chocolate is one of my favourite flavour combinations so I had high hopes for this bake and I was not disappointed. Really quick and easy to make, the final product is lovely and moist with a great tatse - ideal on its own or served warm with custard :)

Lururu

This is the cake most requested of me and one that friends ALWAYS ask the recipe for after trying some. It always comes out perfectly and consists of basic cupboard staples so great for last minute parties, it has save my bacon a few times! It is also great for using up over ripe bananas, the riper the better plus its a brilliant way of getting fruit into fussy children and adults alike! I've modified the mix on a few occasions to make it into a chocolate banana bread by swapping 1 tbsp of flour for 1 tbsp of good quality cocoa powder and adding some dark chocolate chips to the mix. I have also made it with wholemeal flour and it's just as yummy. You can give the top a bit of crunch by sprinkling with brown sugar if you want to be naughty.....

LindaJTodd

Firm fav in our house for using up over ripe bananas. Also my youngest son has health issues and needs to follow a high fibre diet so I throw bran into the recipe too and use wholemeal flour and it comes out tasting lovely still with a dollop of honey to sweeten the taste.

Sophie

It freezes fine, and only take a couple of hours to thaw.

maz

can you freeze this bread?as i like to make several cakes and freeze them in slices and pull different ones from the freezer daily

Sophie

I just made this and it's delicious! I left out the allspice (didn't have any) and salt (because I used salted butter) and added some pecans. A really yummy cake to make out of store cupboard ingredients. I'm going to add some honey and walnuts next time. Would be good if the nutrition information for this cake was available.

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