Banana Bread Recipe

If you are looking for a soft, moist, and perfectly sweet homemade bake, this banana bread recipe is one of the easiest and most reliable recipes you can make. It has a rich banana flavour, a tender crumb, and a beautifully golden crust that makes every slice irresistible. This classic loaf is simple enough for beginners yet delicious enough to become a regular family favourite. From mixing bowl to table, the whole recipe comes together in just over an hour.

This banana bread recipe is one of those classic homemade bakes that never goes out of style. With its soft texture, rich banana flavour, and simple preparation, it is perfect for breakfast, afternoon tea, or an easy dessert. Whether you keep it classic or add your favourite mix-ins, this loaf delivers delicious results every time.

Ingredients

For the Banana Bread

• 3 ripe bananas, mashed
• 115g unsalted butter, melted
• 150g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 190g plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 75g chopped walnuts or chocolate chips
• Butter or baking spray, for greasing

How to Make banana bread recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin with baking parchment so the banana bread releases easily after baking.
• Mash the bananas: Place the ripe bananas into a large mixing bowl and mash with a fork until mostly smooth. A few small lumps are perfectly fine and add texture.
• Mix the wet ingredients: Add the melted butter, brown sugar, eggs, and vanilla extract to the bananas. Whisk together until smooth and fully combined.
• Combine the dry ingredients: In a separate bowl, whisk together the flour, bicarbonate of soda, salt, and cinnamon so everything is evenly distributed.
• Make the batter: Fold the dry ingredients into the wet mixture using a spatula. Mix gently until no dry flour remains. Stir in walnuts or chocolate chips if using.
• Fill the loaf tin: Pour the batter into the prepared tin and smooth the top evenly with the back of a spoon.
• Bake the banana bread: Bake for 50 to 55 minutes until the loaf is golden brown and a skewer inserted into the centre comes out clean.
• Cool before slicing: Leave the loaf in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Banana Bread

How ripe should bananas be for banana bread?

The best bananas for banana bread are very ripe with dark brown spots on the peel. Overripe bananas are sweeter, softer, and give the loaf a stronger banana flavour.

Why is my banana bread dry?

Dry banana bread is usually caused by overbaking or adding too much flour. Measure ingredients carefully and check the loaf a few minutes before the baking time ends.

Can I add chocolate chips or nuts?

Yes, chopped walnuts, pecans, or chocolate chips work beautifully in this recipe. Fold them in gently at the end to avoid overmixing the batter.

How do I know when banana bread is fully baked?

Insert a skewer or toothpick into the centre of the loaf. If it comes out clean or with a few crumbs, the banana bread is ready.

Serving Suggestions

• Serve warm with butter
• Enjoy with tea or coffee
• Add sliced bananas and honey on top
• Toast slices lightly for breakfast
• Serve with vanilla ice cream for dessert

Storage

Room Temperature

Store banana bread in an airtight container for up to 3 days. Keep it in a cool, dry place to maintain freshness.

Refrigerator

For longer storage, refrigerate the loaf for up to 1 week. Wrap it tightly to prevent it from drying out.

Freezing

Wrap individual slices or the whole loaf tightly in cling film and freeze for up to 3 months. Defrost at room temperature before serving.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 7g
• Sodium: 240mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Banana Bread Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

slices

Prep time

15

minutes

Cooking time

55

minutes

Total time

70

minutes

Calories

285

kcal

1

hour 

10

minutes

Soft, moist banana bread packed with ripe banana flavour and finished with a golden crust. Perfect for breakfast, snacks, or dessert.

Ingredients

• 3 ripe bananas, mashed

• 115g unsalted butter, melted

• 150g light brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 190g plain flour

• 1 tsp bicarbonate of soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 75g chopped walnuts or chocolate chips

• Butter or baking spray for greasing

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 2lb loaf tin with baking parchment.
• Mash the ripe bananas in a large bowl until mostly smooth.
• Add melted butter, brown sugar, eggs, and vanilla extract. Mix until fully combined.
• In a separate bowl, whisk together flour, bicarbonate of soda, salt, and cinnamon.
• Fold the dry ingredients into the banana mixture until just combined. Stir in walnuts or chocolate chips if using.
• Pour the batter into the prepared loaf tin and smooth the top.
• Bake for 50–55 minutes until golden and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• Slice and serve warm or at room temperature.

Notes

• Use very ripe bananas for the best flavour and sweetness.
• Avoid overmixing the batter to keep the loaf soft.
• The loaf freezes well for up to 3 months.