The Best Easy Banana Bread

This really is the best banana bread recipe, period. It's an easy recipe that gives perfect results every time — the perfect way to make the most of bananas that have gone brown in the fruit bowl.

Ripe bananas give the dense loaf a lovely moist texture with a subtle hint of flavour. The thick batter takes a little longer than your average cake to bake, but it's worth the wait — a perfect treat for breakfast, parties, or a little afternoon treat with a cup of tea.

Why you'll love this banana bread

• Just 6 ingredients you probably already have.
• Moist, tender and buttery with real banana flavour.
• Uses up overripe bananas — no waste!
• Freezes beautifully for quick breakfasts.

Ingredients (one 1 lb / 8x4-inch loaf)

• 140g (10 tbsp) soft butter, plus extra for the tin
• 140g (⅔ cup) caster sugar
• 2 large eggs, beaten
• 140g (1 cup + 2 tbsp) self-raising flour*
• 1 tsp baking powder
• 2 very ripe bananas, mashed

*No self-raising flour? Use 140g (1 cup + 2 tbsp) all-purpose flour plus an extra 1½ tsp baking powder and a pinch of salt.

Directions

1. Preheat oven to 180°C/350°F.
2. Butter a 1 lb (8x4-inch / 20x10cm) loaf tin and line the base and sides with baking parchment.
3. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
4. Fold in the remaining flour, baking powder, and mashed bananas.
5. Pour into the tin and bake for 35–45 minutes, until a skewer comes out clean (start checking at 30 minutes). Cool in the tin for 10 minutes, then transfer to a wire rack.
6. Enjoy!

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• The riper the bananas, the better — brown or even black skins mean more sweetness and flavour.
• Room-temperature butter and eggs cream together smoothly without curdling.
• Don't overmix once the flour goes in, for a tender loaf.
• Cover with foil if the top browns before the middle is cooked.
• Using a bigger 9x5-inch (2 lb) tin? Make 1.5x the recipe and bake 50–60 minutes.
• Add extras: chocolate chips, walnuts or a sprinkle of cinnamon.

Storage

Keep wrapped at room temperature for up to 3 days. Freeze slices for up to 3 months and toast straight from frozen.

Frequently asked questions

Can I use frozen bananas?
Yes — thaw them completely and include the liquid.

Why is my banana bread raw in the middle?
Loaf tins vary a lot. Keep baking until a skewer in the very centre comes out clean.

Can I make muffins instead?
Yes — bake in a lined muffin tin for 18–22 minutes.

How do I ripen bananas quickly?
Bake them in their skins at 300°F (150°C) for 15–20 minutes until black.

Can I make it healthier?
Try my Baked Oats for a lighter banana breakfast.

More bakes to try

• Carrot Cake
• Pumpkin Loaf with Cream Cheese Frosting
• Raspberry & White Chocolate Muffins
• Cinnamon Buns (Bulochki)

Hugs, Alla xox

🎂 Learn a new cake with me every month Join Cake Club here →