Banana bread is the perfect way to make the most of the bananas that have started to go brown in the fruit bowl, and this banana bread recipe shows you how to make a delicious load in just a few very easy steps.
Over-ripe bananas are often thrown away, but this classic banana bread recipe is the best way to use them up and you’ll never want to throw them away ever again! Ripe bananas give this easy banana bread a lovely moist texture with a rich flavour. You’ll never need another banana bread recipe as the whole family will love this one – and it’s SO easy! Enjoy your loaf warm, straight out of the oven, or slice it up and enjoy over a few days – it’s just as nice toasted with a little butter on it. 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 banana loaf recipe is a perfect treat for breakfast (try it with a spread of butter), as it will go down a treat on its own with a cuppa or as part of lovely brunch spread on a lazy Sunday morning. For a tasty addition to your loaf when serving, try sprinkling some cinnamon on to the butter – if you like this spice, you won’t be disappointed!
- 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)
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.
Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
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.
When cooked, leave the banana bread in the tin for a few mins before turning out to cool on a wire rack.
Serve the banana bread sliced, spread with butter or margarine.
Video of the Week
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.