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!
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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:
Easy Peasy Banana Bread
Ingredients
- 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.
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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!
Sarah James @ Tales From The Kitchen Shed says
Your banana bread looks delicious Eb, I like the addition of seeds. What a great idea for lining baking tins x
Eb Gargano says
Isn’t it just? Might not give as perfect result as doing it the long, fiddly way, but it’s not bad and it’s great if you are in a hurry! Thanks for your lovely comments 🙂 Eb x
Only Crumbs Remain / Angela says
This sounds so good Eb, and I love your forthcoming idea of including chocolate chips in the bread next time 🙂 I’m certainly going to have to try your tip of wetting the greaseproof paper the next time I need to line a tin.
Angela x
Eb Gargano says
Thanks Angela…it is very good, in fact I think I might make some more today – I have some very brown bananas just crying out to be made into banana bread. No chocolate drops in the house, sadly, but I do have some cacao nibs (as you do! Actually they are left over from doing my latest book review), so I might try them in it and see what happens. My son happily ate some in his avocado and cashew nut ice cream (!) so I figure it will go down ok with them! Eb x
Harry's Honest Mummy says
I’d forgotten how much I love banana bread, and you are right it is pretty simple – even for a novice baker like me. Thanks for sharing this post and giving me an idea of what to surprise my family with this weekend. #brillblogposts
Eb Gargano says
I know I love how simple it is to make and so quick. 15 minutes and it is in the oven. Result! And it’s the sort of thing that’s great to make with kids too. Hope your family enjoy it 🙂 Eb x
Hayley @ Snap Happy Bakes says
I’m a big fan of banana bread, yours looks delicious, and I love the tip about lining the tin, Genius! Thanks for linking to # CookBlogShare
Eb Gargano says
Thanks Hayley! I know it’s such a great tip. I got it from the wonderful Jamie Oliver in his book Everyday Super Food which I reviewed recently. So easy and yet so effective! Eb x
Kate - gluten free alchemist says
Your banana bread looks lovely and moist Eb. Nice touch with the added mixed seeds. Bet it was delicious xx
Eb Gargano says
Thank you, Kate. I’m really into seeds at the moment – so delicious and nutritious! Made some more today…but in cupcake form…worked a treat. Have a feeling there won’t be any left by the end of the day! Eb x
Kirsty Hijacked By Twins says
I adore banana bread! I love how the banana adds a delicious, natural sweetness to it. Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks Kirsty 🙂 I love banana bread too – and it’s such a great way to use up old bananas! Eb x
Dom says
That does look like exceptional banana bread. Which I also adore too. So easy yet there’s nothing quite beats that golden baked banana aroma that fills the kitchen! Love the tip about wetting the paper. I’ve been doing the scrunch thing for years but never wetted it. I must try that. Thanks for linking to Simply Eggcellent x
Eb Gargano says
Thank you…totally agree about that aroma! It’s a great tip isn’t it? Just used it on the cake I have in the oven…love any tip that makes my life simple 🙂 Eb x
Gill Jones says
Hi Eb, just made your best banana bread ever and eaten a slice! This is indeed the best banana bread I have ever made. So simple to make and it comes out perfect in every way…light, moist and just yummy 🙂
Eb Gargano says
Yey! I’m so pleased it worked out so well for you…and thank you so much for taking the time to let me know 🙂 It really is very light and moist, isn’t it? I was so pleased when I tasted my first slice – one of those recipes which just ‘worked’ and such a doddle to make. Thank you for your lovely comments 🙂 Eb x
Emma says
I thought I’d done something wrong in the recipe as my banana bread didn’t seemed cooked and was extremely gooey in the centre despite leaving it in the oven for much longer than your recommended time. However, this was such a hit in our house that I was immediately requested to make it again. Thanks for a great recipe. I’m just hoping that it turns out the same again 🙂
Eb Gargano says
Oooh that is strange. It’s never gone like that for me. The only thing I can think of is that your oven is slightly cooler than mine. Maybe worth turning it up by 5 degrees next time… or actually maybe not, being as your family loved it like that! Thanks for the 5* rating. Eb 🙂
Bev says
This was easy to make (great tin lining hack!) and tastes wonderful. Now my go to banana loaf recipe.
Eb Gargano says
Yay! I am so happy to hear that. Eb 🙂
Bev says
This really is THE best banana loaf recipe! And so easy and quick to make. Brilliant.
Eb Gargano says
Yay! I am so happy to hear that. Thanks for such positive feedback… and especially the 5* rating! Eb 🙂
Ann says
This recipe makes fabulous banana bread every time . Definitely the best I’ve tried. So easy. Only problem is that is doesn’t last long in this house!
Eb Gargano says
Yay! I am so happy to hear that. Thanks for this lovely feedback and especially the 5* rating! Eb 🙂
leo says
My favourite banana recipe! Was wondering, what adjustment should I need to make for mini loaves?
Eb Gargano says
Yay! I am so happy to hear that this is your favourite banana bread recipe! You can use exactly the same recipe for mini loaves, but they will obviously take less time to cook. I would advise cooking at the same temperature, but reducing the cooking time. I am not exactly sure how long they will take (I do not know the dimensions of your mini loaf tin and also, I haven’t tested it as mini loaves myself!), but my guess would be 20 – 25 minutes. Eb 🙂
Amna says
Scrumptious!
The best banana bread EVER!
Highly recommended for anyone who has been looking for the best recipe.
Eb Gargano says
Yay! I am so happy to hear that. Thanks so much for this lovely feedback! Eb 🙂
Geraldine says
Absolutely delicious ? The moment of truth when I sliced the loaf and it wasn’t “doughy”, which has happened to me in the past..don’t know why ?? Lovely texture , slightly crispy on outside and light / fluffy in the middle. My son devoured 2 slices coming in from school…loved it! Have hidden the remainder so I can get a slice later. Great idea with the nuts & seeds . Next time I’ll have to double up on recipe to be sure we all get a slice ??
Eb Gargano says
Yay! That’s so good to hear… and good idea to hide the remainder! (And double up next time!!) Eb 🙂
Paula says
This totally was the best banana bread ever, I loved the seeds addition and I put in raisins which worked well too. Great tip about the greaseproof paper, thanks Eb!
Eb Gargano says
Aw, yay – I am so happy to hear you liked my recipe so much 😀
Andrea says
I have made this twice now (without the seeds due to brace issues!) – second time I added chocolate chips which was seriously lovely. My hubby was miffed that I had made a second one as he said he doesn’t like banana bread but he was very impressed – turns out he just doesn’t like his MUM’s banana bread 😉
Eb Gargano says
Aw, thanks for this lovely feedback! Great idea to add chocolate chips 😀 And I love that you have converted your hubby over to liking banana bread!! Eb 🙂
Jo says
This looks like a perfect quick and easy banana bread loaf. The love of which is one of the very few good things to come out of lockdown. Great version, will be trying it very soon.
Eb Gargano says
Thank Jo! So pleased you like it 😀
Cat | Curly's Cooking says
You can’t beat a good banana bread. Really like the seeds you have added, I bet they provide some great texture.
Eb Gargano says
Thanks Cat – the seeds are so good, definitely next level banana bread!
Chloe says
Love a simple banana bread – I think it might be the one thing I prefer without chocolate chips! I’ve never tried a mix of nuts and seeds though so I’ll be giving that a go!
Eb Gargano says
Aw, you’ve got to try it with mixed seeds – so good! Eb 🙂