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Best Ever Banana Bread
And the great news is you don’t need to leave this one to the professionals. For around the same cost as a slice of banana bread at a café you can make yourself a whole loaf of the good stuff to enjoy at home. Banana bread is perfect for breakfast or morning tea, toasted with butter and honey. Or you can even serve it as a dessert with a dollop of vanilla ice cream.
With affordable bananas back in everyone’s fruit bowls, there’s bound to be a couple that are a bit past their best that you can pop into this recipe. Once you have the base recipe down, you can also try your hand at the many variations of this adaptable loaf (see below).
Banana bread will keep in an airtight container for three days (if it lasts that long). You can also double the recipe and place one loaf in the freezer for up to a month.
Ingredients
Melted butter or margarine, to grease the tin
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup) firmly packed brown sugar
125ml (1/2 cup) milk (skim or full cream)
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Method
1. Preheat your oven to 180°C. Grease a loaf pan with melted butter or margarine.
2. Line the tin with non-stick baking paper, which will make it easy to remove the loaf once cooked.
3. Sift the two flours and cinnamon into a mixing bowl, and then add the sugar.
4. Add in the milk, eggs, melted butter and banana, and stir until just combined.
5. Pour into the prepared tin, ensuring the top is smooth. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
6. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Variations
Mix it up with any one of these optional extras – just add to the main mixture before baking
• 1 cup walnuts
• 1 cup raspberries, blueberries or cherries
• ½ cup choc chips
• ½ cup chopped crystalised ginger
• ½ cup Nutella, melted
• ¼ cup dried lavender
Have you got a great recipe that you would like to share? Send it through to
For more recipes and thrifty cooking ideas visit operationjamjar.blogspot.com.
Make your recipe print friendly
Posted by: Phil | May 19, 2012, 9:39 AM |
Yes I agree!!
Posted by: Jane | December 11, 2012, 5:31 PM |
Second time have made this banana bread recipe – best one I have found yet!
Posted by: cleo'smum | July 7, 2012, 4:46 PM |
Thanks for the nice feedback Cleo’s mum!
I love this recipe as it’s so simple and uses a lot less butter and sugar than many BB recipes.
I actually have some in the freezer now, cut up into slices and frozen individually so that I can just pop it in the microwave when the mood strikes!
Posted by: Lee Price | July 26, 2012, 3:48 PM |
My girlfriends favourite is banana bread, never tasted or made it before, so i thought i would make it for her birthday brunch. Could find a loaf tin in the house so i used a ring tin, and cut the baking time down to 35 minutes, it was barley out the oven when hubby and me decided we better taste to make sure it was okay, have just put a second loaf in the oven as we decided it was very very nice indeed. Am adding it to my recipe folder of favourites….takes so much!
Posted by: Jen O'S | August 11, 2012, 7:02 PM |
[...] Bubbly has been suggesting I post this recipe for a while, so here it is. I adapted it from the Best Ever Banana Bread recipe I found [...]
Posted by: Banana Bread « Divine Secrets of the Melbourne Princess Society | September 11, 2012, 10:22 PM |
Fantastic recipe. Just made a loaf this afternoon and it turned out beautifully. Like you, love how it’s so easy, barely any mixing required and not too much butter or sugar. Thanks for sharing!
Posted by: Soniajane | October 11, 2012, 4:58 PM |
Brilliant recipe! I just made it, using plantains, and it’s delicious! Nice to see that there isn’t too much sugar or butter in it.
Posted by: Brig | October 16, 2012, 4:06 PM |
1St attempt and Came up beautul
Posted by: vee | October 24, 2012, 8:40 PM |
Made this yesterday! Was really delicious, however I made a few changes to the recipe as I didn’t have self-raising flower. Also added some honey and halved the sugar!! Was delicious..
Heres what I used:
* 2 cups plain flour
* 1 teaspoon of baking soda
1 tsp ground cinnamon
* 70g (1/3 cup) firmly packed brown sugar
* 70g (1/3 cup) Organic Honey
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Posted by: Tiffany | November 16, 2012, 1:25 PM |