Banana Bread

why make this recipe

Banana bread is a beloved classic that never goes out of style. It’s easy to make, requires simple ingredients, and is a wonderful way to use overripe bananas that might otherwise go to waste. Whether you enjoy it fresh out of the oven or toasted with butter, banana bread offers a comforting taste and delightful aroma that fills your home.

how to make Banana Bread

Ingredients:

• 2 overripe bananas
• ½ cup (125 mL) canola oil
• ½ cup (125 mL) milk
• ½ cup (120 g) caster sugar / superfine sugar
• ½ cup (110 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon (5 g) vanilla extract
• 1 ½ cups (225 g) plain flour / all-purpose flour
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) salt

Directions:

1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, leaving at least 3 cm (1 inch) overhang for easy removal.

2. In a large mixing bowl, mash the overripe bananas well. Add the oil, milk, sugars, eggs, and vanilla essence. Stir until everything is well combined.

3. Sift in the flour, baking powder, and salt. Mix until just combined; it’s okay if a few lumps remain.

4. Pour the mixture into the prepared tin. Bake for 45-55 minutes, or until golden brown. A skewer inserted into the center of the banana bread should come out clean.

5. Let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

how to serve Banana Bread

Banana bread is delicious on its own, but you can enhance it by serving it warm with a pat of butter or a sprinkle of cinnamon. It’s also lovely with a cup of tea or coffee. You can enjoy it for breakfast, as a snack, or even as a dessert.

how to store Banana Bread

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Thaw it at room temperature before serving.

tips to make Banana Bread

• Use very ripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; a few lumps are fine.
• Consider adding nuts or chocolate chips for extra texture and flavor.
• Check the bread a few minutes before the minimum baking time to prevent overcooking.

variation

You can add different ingredients to banana bread for variety. Consider mixing in walnuts, pecans, or chocolate chips. For a healthier version, substitute whole wheat flour for some of the all-purpose flour or add oats.

FAQs

1. Can I use frozen bananas?
Yes! Just thaw them first and drain any excess liquid before using them in the recipe.

2. How do I know when my banana bread is done?
It’s done when it’s golden brown and a skewer inserted into the center comes out clean.

3. Can I make banana bread without eggs?
Yes, you can substitute eggs with applesauce (1/4 cup per egg) or a flaxseed meal mixture (1 tablespoon flaxseed mixed with 3 tablespoons water per egg).

Banana Bread

A classic banana bread recipe that’s easy to make and perfect for using up overripe bananas.

Print Recipe

Banana Bread

Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 200 kcal

Ingredients

  

Main Ingredients

• 2 pieces overripe bananas Mashed well
• ½ cup canola oil
• ½ cup milk
• ½ cup caster sugar / superfine sugar
• ½ cup brown sugar, packed
• 2 pieces large eggs
• 1 teaspoon vanilla extract Approximately 5 g
• 1 ½ cups plain flour / all-purpose flour Approximately 225 g
• 2 teaspoons baking powder Approximately 8 g
• ½ teaspoon salt Approximately 3 g

Instructions

 

Preparation

• Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, leaving at least 3 cm (1 inch) overhang.
• In a large mixing bowl, mash the overripe bananas well. Add the oil, milk, sugars, eggs, and vanilla essence. Stir until everything is well combined.
• Sift in the flour, baking powder, and salt. Mix until just combined; it's okay if a few lumps remain.
• Pour the mixture into the prepared tin.

Baking

• Bake for 45-55 minutes, or until golden brown. A skewer inserted into the center of the banana bread should come out clean.
• Let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Banana bread is delicious on its own, but can be enhanced by serving warm with a pat of butter or a sprinkle of cinnamon. Store in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.