Banana Bread is one of those recipes that never goes out of style. It is comforting, simple, and genuinely satisfying to make from scratch. You do not need any fancy equipment or unusual ingredients, just a couple of ripe bananas and basics you likely already have in your pantry.
The batter mixes up in one bowl, and the result is a soft, lightly sweet loaf that works beautifully for breakfast, an afternoon snack, or even dessert. I have been making this version for years, and it always delivers that homey flavor without any complicated steps.
About the Recipe
This banana bread is straightforward and forgiving, which makes it ideal if you are new to baking or just want something reliable. The recipe relies on the natural sweetness of ripe bananas, so you get plenty of flavor without needing loads of sugar. Mixing the baking soda with milk creates a gentle lift, giving the loaf a soft crumb that stays moist for days. Because the ingredient list is short and the method is uncomplicated, you can pull this together on a weeknight or a lazy weekend morning without stress.
Why you will love this recipe
The beauty of this banana bread lies in its simplicity and the way it makes a few humble ingredients into something genuinely delicious. Ripe bananas bring moisture and natural sweetness, while butter adds richness without making the loaf feel heavy. The batter comes together quickly, and you do not need a mixer or any special technique. Just mash, mix, and pour.
The texture is tender with a golden crust that has just a hint of crunch when it first comes out of the oven. I like that this recipe does not require much cleanup, and the results are consistent every time.
Cooking Tips
Use bananas that are well past their prime, with plenty of brown spots on the peel. They mash more easily and offer a deeper, sweeter flavor. Make sure your butter is softened so it blends smoothly with the sugar. When you mix the batter, stir just until the flour disappears.
Overmixing can make the loaf dense. Check the bread at 30 minutes by inserting a skewer into the center. If it comes out with wet batter, give it another 10 to 15 minutes.
Serving and Storing Suggestions
This recipe makes one loaf, which serves about 6 to 8 slices depending on how thick you cut them. Prep time is around 10 minutes, and baking takes 30 to 45 minutes. Serve the banana bread warm or at room temperature, plain or with a thin spread of butter. Store leftovers wrapped in plastic or in an airtight container at room temperature for up to three days. You can also freeze slices for up to a month if you want to keep some on hand.
Similar Recipes
- Zucchini Bread
- Classic Carrot Cake
- Simple Blueberry Muffins
- Cinnamon Swirl Bread
- Apple Cinnamon Loaf
Nutrient Benefits
Bananas provide potassium, which supports heart health and helps regulate blood pressure. They also add natural fiber, which aids digestion and keeps you feeling full longer. Eggs contribute protein and essential vitamins like B12, while milk offers calcium for strong bones. This loaf gives you energy from carbohydrates and a modest amount of fat from butter, making it a satisfying snack or breakfast option that fuels your day without feeling too heavy.
Banana Bread
Ingredients
- 3/4 cup Plain Flour
- 1/2 tbsp Plain Flour
- 2 Ripe Bananas medium
- 1/2 tsp Baking Soda
- 2 tbsp Full Cream Milk
- 50 g Butter
- 50 Caster Sugar
- 1/2 tbsp Caster Sugar
- 1 Egg
Instructions
- Preheat the oven to 160C / 325F.
- Peel and mash the bananas until it is smooth and has small chunks.
- Keep aside.
- Mix the baking soda and milk in a bowl.
- Mix the caster sugar and butter until fully blended.
- Break the egg into the bowl and mix well.
- Add the mashed bananas, flour mixture and mix well.
- Grease and line a loaf pan with parchment paper.
- Pour the prepared batter into the pan.
- Keep it in the preheated oven for 30 to 45 minutes or until the banana bread turns golden brown.
- Insert a skewer into the center and if it comes out clean, remove the pan from the oven.
- Leave the cake to cool before serving.
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Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute half or all of the plain flour with whole wheat flour. The loaf will have a denser texture and a slightly nuttier flavor, but it will still taste good.
What if my bananas are not ripe enough?
If your bananas are still fairly firm and yellow, they will not mash well and the flavor will be less sweet. Try placing them in a paper bag overnight or baking them in their peels at 150C for about 15 minutes to soften them.
How do I know when the banana bread is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. If you see wet batter, bake it for another 5 to 10 minutes and check again.
Can I add nuts or chocolate chips to the batter?
Without a doubt. Fold in about half a cup of chopped walnuts, pecans, or chocolate chips after you mix in the flour. Stir gently so you do not overwork the batter.
Why did my banana bread turn out dry?
Overbaking is usually the culprit. Check the loaf a few minutes before the minimum baking time and watch closely. Also, make sure you are measuring the flour correctly by spooning it into the cup rather than scooping directly from the bag.
