Banana bread

A light and luscious loaf cake, this banana bread is super easy to make and hard to say no to. Slather with Nutella for the ultimate brunch treat.

I don’t have a massive sweet tooth, but I struggle to resist a hefty slice of banana bread whenever I walk into a café. I must have baked and eaten dozens of banana breads in my time, so believe me when I say that the darkest, spottiest bananas hold the key to a perfectly moist loaf.

I feel like a slice of this banana bread would work at any time of the day. It is delicious straight from the oven, toasted with Nutella or peanut butter for brunch, or served with berries, pecans and yoghurt for a healthy dessert.

How To Make The Best Banana Bread

• What makes this banana bread so special?
• Chef Catling’s recipe notes
• Recipe: Best banana bread
• Frequently asked questions

What Makes This Banana Bread So Special?

The proof is in the pudding or, in this case, the feedback from my friends and family who have eaten it. Several have asked for this fail-safe recipe which is the ultimate endorsement.

It’s super light, incredibly moreish and you can easily embellish it with chocolate chips or pecans if you’re feeling especially indulgent.

Tips & Notes To Know

• Don’t overwork the batter: Unless you want a dense loaf, mix the wet and dry ingredients until just combined and stop there. Don’t worry if there are a few streaks of flour visible; it won’t affect the texture or taste.
• Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – banana bread.

How Long Does Banana Bread Keep for?

Stored in an airtight container at room temperature, banana bread will keep for at least 3 days. Wrapped tightly in clingfilm, you can also freeze the whole loaf or slices for up to 4 months. Simply thaw in the fridge overnight before serving.

Best banana bread

Serves: 10 Prep time: 5 mins Cook time: 50 mins 50 mins

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Ingredients

140g butter, melted, plus extra for the tin
140g golden caster sugar
2 large free-range eggs, beaten
3 ripe small bananas, mashed
140g self-raising flour
1 tsp baking powder
1 tsp ground sweet cinnamon
1/2 tsp vanilla extract

For the icing
50g icing sugar

Instructions

Step 1
Preheat the oven to 180C. Butter a standard loaf tin and line with baking parchment.

Step 2
Cream the butter and sugar together until light and fluffy, then gradually mix in the eggs. Fold in the mashed banana, self-raising flour, baking powder, cinnamon and vanilla extract, being careful not to over mix.

Step 3
Pour the banana mixture into the tin and bake for 50 minutes or until a skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs.

Step 4
Cool the banana bread in the tin for 10 minutes, then transfer to a wire rack. Mix the icing sugar with enough water to make a runny icing and drizzle over the top just before serving.   

 

Frequently Asked Questions

Can I Use Frozen Bananas?

Yes. After thawing at room temperature, drain off any excess water as this can affect the consistency of the batter.

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.