Banana Bread

Estimated nutrition per serve: 275 kcal · 5g protein · 37g carbohydrate · 13g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

3 very ripe bananas, mashed
100g butter, melted and cooled
120g brown sugar
2 eggs
1 tsp vanilla extract
225g self-raising flour
1 tsp ground cinnamon
¼ tsp salt
50g chopped walnuts (optional)

02Method

Preheat the oven to 170C and line a 22 x 12cm loaf tin with baking paper.
Mash the bananas in a large bowl. Stir in the melted butter, sugar, eggs and vanilla until combined.
Sift in the flour, cinnamon and salt and fold gently until just combined. Fold in the walnuts if using.
Pour into the tin and bake for 50-55 minutes, until a skewer in the centre comes out clean. Cover loosely with foil if the top browns too quickly.
Cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely before slicing.

03Notes & substitutions

The riper the bananas, the sweeter and moister the loaf - black-skinned ones are ideal.
Freeze overripe bananas whole in their skins and thaw before using.
Add a handful of chocolate chips or blueberries.
No self-raising flour? Use plain flour plus 1½ teaspoons of baking powder.
Slice and toast with butter for breakfast.

04Common mistakes

Overmixing the batter — it makes the loaf tough and tunnelled; fold until just combined.
Using underripe bananas — the loaf is less sweet and the flavour is bland.
Opening the oven early — the loaf can sink; wait until at least 40 minutes.
Slicing too soon — it is fragile when hot; cool before cutting.

05Storage & leftovers

Room temperature

Wrapped, up to 3 days.

Fridge

Up to 5 days; it can dry out, so wrap well.

Freezer

Slice and freeze for up to 3 months. Toast from frozen.

More About This Recipe

06Ingredient notes

Ripe bananas. Supply the sweetness, moisture and flavour; brown, spotty bananas are best

Brown sugar. Adds a caramel note and keeps the loaf moist

Eggs. Bind the loaf and add richness; fresh eggs from your own hens are perfect

Self-raising flour. Makes the loaf rise without extra baking powder

07Troubleshooting

Loaf is gummy. It was underbaked or sliced too soon.
Loaf sinks in the middle. The oven was opened early, or too much raising agent was used.
Top is too dark. Cover with foil for the last 20 minutes.
Loaf is dry. It was overbaked; check from 45 minutes.

Frequently Asked Questions

How ripe should the bananas be?

Very ripe - the skins should be mostly brown or black.

Can I make it vegan?

Use a flax egg for each egg and a plant-based butter.

Can I make muffins?

Yes - bake in a muffin tin for 20-25 minutes.

Can I use frozen bananas?

Yes - thaw them and use the juices too.