Banana Bread

A classic and beloved treat – banana bread! This recipe transforms unwanted, overripe bananas into a moist and flavourful loaf that's perfect for any time of day. Using simple ingredients and easy-to-follow steps, you'll soon be enjoying the comforting aroma and irresistible taste of homemade banana bread.

My guilty pleasure is to toast a slice of banana bread and spread over some jam. Pure heaven!

Can I swap the oil for butter?
Absolutely! I would begin my melting the butter to get it to a similar consistency as oil, then use it in the same way
My loaf has sunken a bit in the middle
Sunken cakes tend to be a sign of underbaking. It could also be that you may have knocked the oven during the baking process so it's important to be careful when opening and closing the oven door during the baking of the banana bread.
Can I freeze banana bread?
Banana bread can freeze really well for up to 3 months. Make sure it's wrapped tight in clingfilm to prevent any freezer taste. Another option is to freeze individual slices so you can enjoy one or two slices at a time rather than defrosting the whole loaf!

Can I swap the oil for butter?
Absolutely! I would begin my melting the butter to get it to a similar consistency as oil, then use it in the same way
My loaf has sunken a bit in the middle
Sunken cakes tend to be a sign of underbaking. It could also be that you may have knocked the oven during the baking process so it's important to be careful when opening and closing the oven door during the baking of the banana bread.
Can I freeze banana bread?
Banana bread can freeze really well for up to 3 months. Make sure it's wrapped tight in clingfilm to prevent any freezer taste. Another option is to freeze individual slices so you can enjoy one or two slices at a time rather than defrosting the whole loaf!

The browner the bananas, the better the banana bread. Whilst we wouldn't eat browned and bruised bananas, this is the stage when the bananas are actually at their sweetest and they work amazingly in banana breads.
If you're not sure that the banana bread is fully baked, insert a knife or toothpick and if it comes out clean, you know it's baked through
Add 50g of chocolate chips to the recipe for an extra bit of indulgence!

The browner the bananas, the better the banana bread. Whilst we wouldn't eat browned and bruised bananas, this is the stage when the bananas are actually at their sweetest and they work amazingly in banana breads.
If you're not sure that the banana bread is fully baked, insert a knife or toothpick and if it comes out clean, you know it's baked through
Add 50g of chocolate chips to the recipe for an extra bit of indulgence!

The browner the bananas, the better the banana bread. Whilst we wouldn't eat browned and bruised bananas, this is the stage when the bananas are actually at their sweetest and they work amazingly in banana breads.
If you're not sure that the banana bread is fully baked, insert a knife or toothpick and if it comes out clean, you know it's baked through
Add 50g of chocolate chips to the recipe for an extra bit of indulgence!

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Peel the bananas and place them in a mixing bowl. Use a fork to mash them until they reach a chunky consistency
Add the oil and eggs into the banana and mix well until fully incorporated.
Add both the white and dark sugars into the bowl and mix until the sugars are fully dissolved
In a separate bowl, sift together the all-purpose flour, baking powder, and cinnamon (if using). Add this mixture to the wet ingredients and stir with a spatula until just combined
Grease and line a loaf tin making sure to line the sides as well
Pour the batter into the prepared loaf tin, spreading it out evenly
If desired, decorate the top of the batter with banana chips, sprinkling them along the centre
Bake for 45-55 minutes until the banana bread is golden brown and springs back to the touch
Once baked, remove the banana bread from the oven and let it cool in the tin for a few minutes. Then, carefully transfer it to a wire rack to cool completely.
Banana bread can be stored in an airtight container at room temperature for up to 3-4 days

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Peel the bananas and place them in a mixing bowl. Use a fork to mash them until they reach a chunky consistency
Add the oil and eggs into the banana and mix well until fully incorporated.
Add both the white and dark sugars into the bowl and mix until the sugars are fully dissolved
In a separate bowl, sift together the all-purpose flour, baking powder, and cinnamon (if using). Add this mixture to the wet ingredients and stir with a spatula until just combined
Grease and line a loaf tin making sure to line the sides as well
Pour the batter into the prepared loaf tin, spreading it out evenly
If desired, decorate the top of the batter with banana chips, sprinkling them along the centre
Bake for 45-55 minutes until the banana bread is golden brown and springs back to the touch
Once baked, remove the banana bread from the oven and let it cool in the tin for a few minutes. Then, carefully transfer it to a wire rack to cool completely.
Banana bread can be stored in an airtight container at room temperature for up to 3-4 days

Can I swap the oil for butter?
Absolutely! I would begin my melting the butter to get it to a similar consistency as oil, then use it in the same way
My loaf has sunken a bit in the middle
Sunken cakes tend to be a sign of underbaking. It could also be that you may have knocked the oven during the baking process so it's important to be careful when opening and closing the oven door during the baking of the banana bread.
Can I freeze banana bread?
Banana bread can freeze really well for up to 3 months. Make sure it's wrapped tight in clingfilm to prevent any freezer taste. Another option is to freeze individual slices so you can enjoy one or two slices at a time rather than defrosting the whole loaf!