Easy Banana Bread

Everyone needs an Easy Banana Bread recipe for using up over ripe bananas and this super simple recipe is beautifully soft and moist. This is the most delicious banana bread recipe – I know you’ll love it!

I’m sure I can’t be alone when I say that I always have 3 or 4 overripe bananas sitting on my kitchen worktop. 

We go through a lot of bananas as a family, but we always end up with a few that get to the really black, spotty and mushy stage.  No-one is interested in eating them!

That’s when this deliciously simple, classic banana bread recipe comes into play.

I’ve posted lots of banana bakes before – I’m always trying to come up with new ways to use up over ripe bananas. If you’re interested in more banana baking inspiration, I have lots of different recipes to try!

I have recipes for banana bundt cake, Banana Fudge Loaf, Peanut Butter Cup Banana Bread and Chocolate Sour Cream Banana Cake.

Fancy making some muffins instead? Try these amazing banana and chocolate chip Nutella muffins!

why i love this recipe

• It’s incredibly easy to make – and you don’t need any special equipment.

• It’s pretty adaptable – while the bread is pretty amazing just as it is, you can jazz it up with whatever add ins you like (see recipe notes below.)

• The smell of banana bread baking is heavenly – it makes me ravenous!

• This recipe is honestly fool proof – it always turns out perfectly every time.

• It’s just so good plain as a quick snack, but I really love slices of this banana loaf spread with butter, or when I’m in need of a chocolate fix, Nutella!

ingredient list

the mincemeat filling

• Melted butter. Using butter instead of oil adds a delicious flavour to the banana bread.

• Soft light Brown sugar adds a wonderful caramel flavour – you can use regular white sugar if you prefer, but the brown sugar really enhances the sweetness from the bananas.

• Eggs.

• vanilla extract and bananas are perfect together! I always use pure extract, not essence for the best flavour.

• plain (all purpose) flour

• baking powder and bicarbonate of soda

• salt to bring out the flavour – often overlooked but such an important ingredient in baking

• over ripe bananas – the riper the better! They may not look appealing to eat, but they will make the best banana bread.

recipe Notes

• You must use very ripe bananas – the riper the better! Mushy bananas with lots of black spots on the skin have the best flavour. 

• Using brown sugar instead of regular sugar will add a gorgeous caramel note and gives the bread a gorgeous golden colour.  It’s fine to use regular white sugar if you don’t have brown.

• Don’t overmix the mixture – just lightly stir until combined. If you beat the batter too much, the bread could end up rubbery and tough. 

how to tell if it’s ready

• Insert a skewer in the middle of the cake – if it emerges clean with no wet batter, the bread is ready.

Variations

• For an American style banana nut loaf, add 50g chopped walnuts or pecan nuts. This is my favourite – I often sneak in an extra few nuts because I love them!

• Add 100g chocolate chips or chunks.

• Add a handful of raisins or sultanas for a fruity twist.

• Add some ground cinnamon or ginger – about half or one teaspoon would be perfect.

storage instructions

Banana bread will keep for up to 3 days in an airtight container. I wrap mine in baking paper, then foil to help keep it as fresh as possible.

It’s also delicious toasted for breakfast!

how to freeze banana bread

• Once the bread has completely cooled, wrap the whole bread or slices up in a couple of layers of cling film. Place in a freezer suitable storage container and freeze for up to three months.

• I like to freeze slices of the banana bread – they don’t take very long to thaw at all – just a couple of hours at room temperature.

More recipes to use up over ripe bananas

Banana layer cake with salted caramel sauce

Sugar Free Banana Blueberry Pancakes

Mini Banana, maple and pecan loaf cakes

Did you make this recipe?

I really hope you loved it! Let me know what you thought by leaving a comment below – and rate the recipe out of five by clicking on the stars in the recipe card.

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Easy Banana Bread

Yield: 8-10 Slices

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

If you're looking for a really easy banana bread recipe, look no further! This is a deliciously soft and moist bread that is delicious on its own or spread with butter. Leave it plain or add chopped nuts, chocolate chips or a handful of raisins.

Print

Ingredients

• 100g butter, melted and cooled slightly
• 170g soft light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 200g plain (all purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon fine salt
• 3 large over ripe bananas, Mashed (Peeled weight roughly 350g)

Instructions

1. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900G (2lb) Loaf Tin with baking parchment.
2. Melt the butter over a low heat in a small saucepan. Remove from the heat and set aside for a few minutes to cool down. Place the flour, baking powder and salt in a medium bowl and stir to mix.
3. Whisk the brown sugar and eggs together until smooth. Stir in the vanilla extract and cooled melted butter.
4. Add the mashed bananas and stir in the dry ingredients. Stop when no flour streaks remain - don't overmix. If you're adding chopped nuts, chocolate chips or dried fruit, fold them into the batter.
5. Pour the mixture into the lined tin and bake for 40-45 minutes, or until the banana bread is well risen, golden and springs back when lightly pressed. All ovens vary, so it could take up to one hour to fully bake. If a skewer inserted in the middle of the cake emerges clean with no wet batter, it's done.
6. Leave to cool completely in the tin before slicing.

Notes

Instead of plain (all purpose) flour, you can use self raising flour with 1 tsp baking powder and leave out the bicarbonate of soda

This Banana bread is delicious on its own or spread with butter, peanut butter or chocolate spread!

It will keep for up to 3 days in an airtight container.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 287mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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