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.
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
more simple and delicious cake recipes
- 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)
- 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.
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 InformationYield 10 Serving Size 1
Amount Per Serving Calories 254Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 59mgSodium 477mgCarbohydrates 40gFiber 1gSugar 21gProtein 4g