Banana bread that comes out perfectly every time. You'll never need another banana bread recipe as the whole family will love this one - and it's so easy!
Banana bread is the best way to use them up over-ripe bananas that you’d usually throw away. 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 banana 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! Or if you really want to get indulgently sweet with this banana loaf, crush up some candied nuts and sprinkle them on top or add in some crystallized ginger.
Watch how to make Banana bread
- 75g (3oz) butter or margarine
- 100g (4oz) soft brown sugar
- 1 egg, beaten
- 2 large ripe bananas
- 225g (8oz) self-raising flour
- 1/2 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.
Top tip for making Banana bread
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.