Everyone needs an Easy Banana Bread recipe for using up overripe bananas and this quick bread is beautifully soft and moist. Leave it plain and simple or dress it up with chopped nuts or chocolate chips!
I’m sure I can’t be alone when I say that I always have 3 or 4 overripe bananas sitting on the 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!
I’ve posted lots of banana bakes before, but this is the first plain, simple banana loaf to make it on the blog.
If you’re looking for a really good, simple banana bread recipe this is it.
It’s just so good plain as a quick snack, but I really love slices of this banana loaf with butter, or when I’m in need of a chocolate fix, chocolate spread!
My tips for making the best banana bread ever
- You must use very ripe bananas – the riper the better! Mushy bananas with lots of black spots on the skin have the best flavour.
- Use brown sugar instead of regular sugar – it adds a gorgeous caramel note and gives the bread a gorgeous golden colour.
- Don’t overmix the mixture – just lightly stir until combined. If you beat the batter too much, your banana bread could end up rubbery and tough.
Variations
For an American style banana nut bread, add 50g chopped walnuts or pecan nuts.
For chocolate chip banana bread, add 75g chocolate chips or chunks.
how long does banana bread keep?
It 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.
More recipes to use up ripe bananas
Peanut Butter Cup Banana Bread
Chocolate Sour Cream Banana Cake
Sugar Free Banana Blueberry Pancakes
Chocolate Chip Banana Nutella Muffins
Mini Banana, maple and pecan loaf cakes
more simple and delicious cake recipes
Coconut and Raspberry Jam Loaf Cake
Easy Banana Bread
If you're looking for a really easy plain banana bread recipe, look no further! This is a deliciously soft banana bread that is delicious on its own or spread with butter.
Ingredients
- 100G Butter, Melted
- 170G Soft light brown sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 200G Plain (all purpose) Flour
- 2 tsp Baking Powder
- 1/2 tsp bicarbonate of soda
- 1/2 Teaspoon Salt
- 3 large Bananas, Mashed (Peeled weight roughly 350G)
Instructions
- Preheat the oven to 180C/160Fan/350F. Grease and line the base and sides of a 900G (2lb) Loaf Tin with baking parchment.
- Melt the butter over a low heat in a small saucepan. Remove from the heat and set aside for a few minutes. Place the flour, baking powder and salt in a medium bowl and stir to mix.
- Whisk the sugar and eggs together until smooth. Stir in the vanilla extract and cooled melted butter.
- Add the mashed bananas and stir in the dry ingredients. Stop when no flour streaks remain - don't overmix.
- 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.
- Leave to cool completely in the tin.
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 1Amount Per Serving Calories 254Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 59mgSodium 477mgCarbohydrates 40gNet Carbohydrates 0gFiber 1gSugar 21gSugar Alcohols 0gProtein 4g
Good timing Nicki, I have three very black bananas just crying out to be used in this recipe.
Very good timing! I hope you enjoy it ?
This recipe looks great and really easy.I would certainly love to try the recipe.This sounds gorgeous.
Thank you!
Thank you!
What are the amounts in US? (Cups). This looks really good.
Sorry Vickie, I haven’t converted the recipe to cup measurements yet but there are some conversion sites online if you want to give it a try!
This recipe sounds delicious. I’m looking for a simple, soft recipe to use my overly ripe bananas. I do plan to make this today. The only bummer? I have to look up how much 170 G is in cups, tablespoons, or whatever. Would be nice to have the different measurements already listed.
Hi Anne, thank you for your comment and I hope you enjoy the banana bread! I totally hear you about the cup measurements – I’m currently working on adding a conversion section to my site, but I’m discovering it’s a bit of a minefield! For instance, I have two sets of American style cups and they both measure slightly different amounts. This isn’t a big problem for cooking, but in baking a few grams more or less can make a huge difference. So it’s taking me a while but it should hopefully be ready by the end of the year… Read more »