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Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever!
This blog post containsaffiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
The best banana bread ever!
Isn’t banana bread great? We are forever leaving bananas until they are brown, and banana bread is such a great way to use them up and avoid food waste. This banana bread is very easy to make – and the result is truly fabulous… it manages that trick of being super light and airy AND really moist AND it really tastes of bananas without being overly sweet or cloying. Seriously, this banana bread is insanely delicious – certainly the tastiest banana bread I’ve ever tried… and quite possibly the best banana bread ever!
A super simple banana bread recipe…
This banana bread is also really easy to make… You just combine the dry ingredients in a bowl. Then you mash the bananas in a bowl or jug, add the eggs and stir to combine. Tip the wet ingredients into the dry ingredients and stir, then add in the melted butter and stir again. So easy! No creaming, no folding, no whisking – just a bit of mashing and stirring. And no fancy equipment needed either! Then just pop the banana bread in the oven for 45 minutes and you are done. The whole process takes 1 hour from start to finish and, for most of that, the cake is in the oven!
A healthy twist on banana bread…
Not only is this banana bread super easy and super tasty, it’s also a little bit healthier than regular banana bread: it uses brown self raising flour, rather than white (though it works well with white self raising flour too!), and also slightly less sugar and butter than I would normally use in a cake this size. I also add in a handful of mixed seeds for extra goodness (Though you could use chopped nuts or chocolate chips if you prefer!)
Make it your own
This super simple Banana Bread recipe is really easy to adapt! Here are some ideas:
- Use white self-raising flour instead of brown
- Use dark soft brown sugar, demerara sugar or caster sugar instead of light soft brown sugar
- Replace the seeds with chopped pecans or walnuts
- Replace the seeds with chocolate chips (dark, milk or white!)
- Add a couple of tablespoons of cocoa to turn this into chocolate banana bread
- Use light olive oil, rapeseed (canola) oil or melted coconut oil instead of butter
How to line your loaf tin for banana bread?
For best results, I recommend using loaf tin liners. If you don’t have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
How to store Banana Bread?
To keep it fresh, store banana bread in an airtight cake tin or an airtight plastic box.
How long will Banana Bread keep?
Banana bread will keep for up to a week if kept in an airtight container.
Can you freeze Banana Bread?
Yes you can! Banana bread freezes really well. Simply wrap the cooked and cooled banana bread in a double layer of baking paper, followed by a double layer of foil and place in your freezer, where it will keep for up to 3 months. Defrost overnight at room temperature. Once unwrapped, store in an airtight container.
If you like this recipe…
…you might also like:
- Super Simple Carrot Cake
- Easy Apple and Cinnamon Cake
- Easy Coffee and Walnut Cupcakes
- Easy Peasy Victoria Sandwich Cake
- Oat, Almond and Banana Pancakes with Frozen Berry Compote (Vegan)
Print Pin
4.93 from 14 votes
Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever!
Course Cake, Dessert, Pudding, Snack
Cuisine British
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 16 slices
Calories 201kcal
Author Eb Gargano
Ingredients
Metric - US Customary
- 150 g unsalted butter melted (See Note 1)
- 200 g self-raising flour I use brown, but this works equally well with white self raising flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt (See Note 1)
- 150 g light soft brown sugar
- 2 large eggs
- 4 ripe bananas mashed
- 50 g mixed seeds or nuts (optional)
Instructions
Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
Put the butter in a small saucepan and melt gently on a very low heat. When all the butter is melted, turn off and leave to cool for a few minutes.
Line 2 small (1lb) loaf tins with loaf tin liners or greaseproof paper. (See Note 2.)
Next, tip the flour into a large bowl and add the bicarbonate of soda, salt and sugar. Stir to combine.
Peel the bananas and rip them into chunks. Place the banana chunks in a small bowl or jug. Use a potato masher to mash them roughly, then add the eggs and stir to combine.
Tip the eggs and banana mixture into the dry ingredients and stir thoroughly until you have a thick batter. Add the cooled melted butter and stir well.
Finally add the seeds or nuts, if you are using them, and stir once more until the seeds are evenly distributed.
Divide the mixture equally between the 2 loaf tins and cook the banana bread in your preheated oven for 45 minutes. Check they are cooked by inserting a skewer (or teaspoon handle) into the middle of your banana bread. If they are done, the skewer will come out clean. If not, cook your banana bread for a further 3 minutes and check again.
When your banana bread is cooked, remove from the oven. Allow to cool for 5 minutes, then remove from the tin. Peel off the liners / greaseproof paper and cool on a wire rack… or enjoy while it is still warm!
Video
Notes
- You can use salted butter instead of unsalted butter + salt, if you prefer.
- For best results use loaf tin liners. If you don't have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Easy Peasy Banana Bread
Amount Per Serving
Calories 201Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 119mg5%
Potassium 140mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 283IU6%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 1mg6%
* % Daily Values are based on a 2000 calorie diet
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
