Banana Bread
Moist, tender banana bread with a golden, crackly top. The perfect way to use up overripe bananas, made in one bowl.
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 10
- Level
- Easy
The riper the bananas, the better the banana bread. Heavily speckled or even black bananas are sweeter and more fragrant, and give a moister loaf.
Melted butter and light brown sugar give a lovely caramel flavour. Mix gently and stop as soon as the flour disappears for a tender crumb.
Banana Bread
1 hr 10 min total · approx. 260 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 180°C / 160°C fan and line a 900g loaf tin.
- Mash the bananas in a large bowl, then stir in the melted butter, sugar, eggs and vanilla.
- Add the flour, bicarbonate of soda, cinnamon and salt and fold until just combined. Fold in the walnuts, if using.
- Pour into the tin and bake for 50–60 minutes until risen and a skewer comes out clean. Cover with foil if it browns too quickly.
- Cool in the tin for 10 minutes, then turn out onto a rack.
Cook's noteWrapped well, it keeps for 4 days or freezes in slices for 3 months.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
