Banana Bread
Have you ever grabbed a packet of banana bread from the supermarket only to find it dry and crumbly? That’s exactly why I started making my own!
I’ve been making this Cafe-Style Banana Bread for over 15 years and it’s one of those recipes that has well and truly earned its place as a family favourite.
Made with overripe bananas, a hint of cinnamon and a touch of maple syrup, it’s beautifully moist and tender with plenty of banana flavour. Even better, it takes just five minutes to prepare before the oven does the rest.
It’s perfect sliced up for school lunchboxes, enjoyed with a cuppa for an afternoon treat or tucked into the freezer for another day. And those sad-looking, spotty bananas sitting in the fruit bowl? They’re exactly the ones you want for this recipe - the riper, the better!
After all these years, this is still the banana bread recipe I come back to again and again. Once you’ve tasted homemade banana bread this good, those supermarket packets might be a little harder to put in the trolley!
And if you love simple, fuss-free baking, be sure to try my Spiced Pumpkin Cake next. It’s another easy one-bowl favourite that’s perfect with a cuppa.
More Recipes You Will Enjoy
If you love easy one bowl baking recipes, here are a few more family favourites to try next.
Why You’ll Love This Recipe
Quick and easy – it takes just five minutes to prepare before the oven does the rest.
Beautifully moist – soft, tender and packed with banana flavour.
Perfect for overripe bananas – those spotty bananas in the fruit bowl nobody wants to eat, are exactly what you need.
Great for lunchboxes – slice it up for an easy homemade school snack.
Freezer-friendly – wrap and freeze individual slices in glad wrap and grab them whenever you need a quick snack.
A tried-and-true family favourite – after more than 15 years of making it, this is still the banana bread recipe I come back to.
Top Tips for the Best Banana Bread
The riper the bananas, the better. Those very ripe, spotty bananas are sweeter, softer and give your banana bread plenty of flavour.
Check before removing it from the oven. Insert a skewer into the centre of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.
Let it cool before slicing. As tempting as it is to cut straight into it, giving your banana bread a little time to cool will make it much easier to slice.
Save those overripe bananas. If you don't have time to bake, peel your ripe bananas and pop them in the freezer. Thaw them when you're ready to make a loaf.
Variations
One of the lovely things about a simple banana bread recipe is how easy it is to change it up.
Chocolate chip banana bread – fold a handful of milk or dark chocolate chips through the batter.
Banana and walnut bread – add some roughly chopped walnuts for a little crunch.
Extra cinnamon – if you love warm spices, add a little more cinnamon to suit your taste.
Add a crunchy top – sprinkle a little cinnamon sugar over the batter before baking for a sweet, lightly crunchy finish.
Make it into muffins – divide the mixture between a lined muffin tin and reduce the baking time, checking them earlier as they will cook much faster than a loaf.
Serving Suggestions
This Banana Bread is delicious just as it is, but there are plenty of ways to make a slice even better.
Enjoy it fresh or lightly toasted with a little butter.
For an afternoon treat, serve it alongside a cup of tea or coffee. And if you're packing it into lunchboxes, simply slice it into portions and it's ready to go.
For something a little more indulgent, warm a thick slice and serve it with yoghurt, fresh berries or even a scoop of vanilla ice cream for dessert.
How to Store Banana Bread
At room temperature: Once completely cooled, store your banana bread in an airtight container for up to 3 days.
In the fridge: You can refrigerate it in an airtight container if you'd like it to last a little longer. Bring a slice back to room temperature, warm it gently before serving or serve it chilled straight from the fridge.
In the freezer: Banana bread freezes beautifully. Slice the cooled loaf and wrap the individual slices or separate them with baking paper before placing them in a freezer-safe container or bag. Freeze for up to 3 months.
Individual slices are especially handy because you can take out exactly what you need for lunchboxes or afternoon snacks.
Frequently Asked Questions
How ripe should bananas be for banana bread?
Very ripe! Bananas with plenty of brown spots are perfect. As bananas ripen, they become sweeter and softer, which makes them ideal for baking and gives your banana bread more flavour.
Can I use frozen bananas?
Yes. Frozen ripe bananas are great for banana bread. Thaw them completely before using them. They may release some liquid as they defrost, which is completely normal.
Can I freeze banana bread?
Absolutely. Allow the banana bread to cool completely before freezing. I like to freeze it in individual slices so I can grab one or two whenever I need them. It will keep in the freezer for up to 3 months.
Can I make banana bread ahead of time?
Yes! Banana bread is a great make-ahead recipe. Bake it the day before you need it and store it in an airtight container once completely cooled.
Can I use bananas that aren't very ripe?
You can, but for the best flavour and natural sweetness, wait until your bananas are soft and covered with brown spots. This is one recipe where those sad-looking bananas really are the best ones! 😂
Banana Bread
Ingredients
- 125g unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3-5 ripe bananas (1½ cups mashed banana)
- 1½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- ¼ teaspoon ground cinnamon
- A sprinkle of nutmeg
- ¼ cup maple syrup
Instructions
- Preheat your oven to 160ºC. Lightly grease and line a loaf pan with baking paper.
- In a mixing bowl, beat the softened butter and brown sugar using an electric mixer on high speed for 3-5 minutes, or until the mixture is light and creamy. Add the vanilla extract and mix well.
- Beat in the eggs, one at a time, until fully combined.
- Mix in the mashed bananas until evenly distributed throughout the batter.
- Sift in the flour, baking powder, bicarb soda, cinnamon, and nutmeg. Add the maple syrup and mix on low speed until just combined. Be careful not to overmix—the batter should be smooth and well-blended.
- Pour the batter into your prepared loaf pan. Bake for about 1 hour, or until the bread springs back when gently touched in the center or a skewer inserted into the middle comes out clean.
- Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice into 2cm thick slices and enjoy!
Nutrition Facts
Calories
356Fat
13 gSat. Fat
8 gCarbs
58 gFiber
2 gNet carbs
56 gSugar
36 gProtein
4 gSodium
132 mgCholesterol
66 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
