Banana Bread Recipe: A Classic Comfort Bake Made Easy

There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. Moist, sweet, and packed with rich banana flavour, banana bread is a timeless classic that suits breakfast, afternoon tea, or even a midnight snack. Whether you have a few overripe bananas sitting on your counter or you’re simply in the mood for something cosy, this banana bread recipe is the perfect go-to bake.

Why You’ll Love This Banana Bread

• Super moist and flavourful thanks to overripe bananas
• One-bowl recipe – less mess, more convenience
• Customisable with nuts, chocolate chips, or spices
• Freezes beautifully, making it ideal for batch baking

Ingredients

• 3 ripe bananas (the spottier, the better)
• 75g (1/3 cup) melted butter
• 100g (1/2 cup) light brown sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 190g (1½ cups) plain flour

Optional Add-ins:

• 75g chopped walnuts or pecans
• 75g chocolate chips
• ½ tsp ground cinnamon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 175°C (350°F). Grease and line a standard loaf tin with baking parchment or lightly butter it.

Step 2: Mash the Bananas

In a large mixing bowl, mash the bananas with a fork or potato masher until smooth. A few lumps are okay – they add texture.

Step 3: Combine Wet Ingredients

Stir the melted butter into the mashed bananas. Then mix in the brown sugar, beaten egg, and vanilla extract.

Step 4: Add the Dry Ingredients

Sprinkle the baking soda and salt over the wet mixture and stir. Fold in the flour until just combined – avoid overmixing to keep the loaf tender.

Step 5: Add Optional Mix-ins

If using, gently fold in nuts, chocolate chips, or cinnamon at this stage.

Step 6: Bake

Pour the batter into the prepared loaf tin. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs.

Step 7: Cool

Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Banana Bread

• Use very ripe bananas – brown and spotty ones are perfect. They’re sweeter and easier to mash.
• Don’t overmix the batter – it can make your bread dense or rubbery.
• Adjust sweetness – reduce sugar slightly if your bananas are very sweet.
• Storage – Wrap in clingfilm and store at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

Variations to Try

1. Banana Nut Bread – Add a handful of chopped walnuts for a classic twist.
2. Chocolate Banana Bread – Stir in dark chocolate chips for richness.
3. Banana Coconut Bread – Add 50g of desiccated coconut for a tropical flair.
4. Vegan Version – Swap egg with flax egg (1 tbsp ground flax + 3 tbsp water), and use oil or vegan butter.

Serving Suggestions

• Toast a slice and top with butter or peanut butter
• Serve with a dollop of Greek yoghurt and honey for breakfast
• Drizzle with chocolate sauce for a dessert treat
• Pair with a cup of tea or coffee for the perfect afternoon pick-me-up

FAQs

Can I make banana bread without eggs?
Yes! Use a flax egg, mashed chia seeds, or even a few extra tablespoons of mashed banana.

Why is my banana bread dry?
Overbaking or too much flour can dry it out. Make sure to measure flour correctly and check the loaf at 50 minutes.

Can I freeze banana bread?
Absolutely. Wrap slices or the whole loaf in clingfilm, then foil, and freeze. Defrost at room temperature or warm in the oven.

Final Thoughts

Banana bread is more than just a way to use up ripe bananas—it’s a heart-warming, versatile bake that never goes out of style. With this fool-proof recipe, you’ll have a perfectly moist, flavour-packed loaf every time. Whether you’re a baking beginner or seasoned home cook, banana bread is a must-have in your recipe rotation.