Greetings, baking enthusiasts! Are you ready to explore the delectable world of homemade banana bread? Look no further than this foolproof recipe, which will guide you step-by-step through the process of creating a delicious and easy moist banana bread right in the comfort of your own home.
This recipe has been tested time and time again, making it one of the most reliable and delicious banana bread recipes out there. And the best part? It’s incredibly simple to make, requiring just a few basic ingredients and minimal prep time.
Get ready to unleash your inner baker and impress your loved ones with this home baked banana bread. Plus, with the heavenly aroma wafting from your oven, you’ll have everyone in your household counting down the minutes until it’s ready!
So, let’s get started on this easy and satisfying baking journey. Keep on reading to discover all the details of the perfect banana bread recipe that you’re looking for.
In this article, you will find everything you need to know from gathering the ingredients to storing leftovers, along with some fun variations to try out. All your queries about banana bread recipe will be answered in our article.
Banana Bread Recipe Ingredients
Before we get started with making our delicious banana bread, we need to ensure we have all the required ingredients on hand. Here are the ingredients you will need:
| Ingredients | Quantity |
|---|---|
| Ripe bananas | 3 |
| Flour | 225g |
| Sugar | 150g |
| Butter | 75g (plus extra for greasing) |
| Eggs | 2, beaten |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Vanilla extract | 1 tsp |
Make sure that your bananas are nice and ripe – the riper they are, the better the flavour and texture of your banana bread will be.
Note: If you’re missing any of the above ingredients, make sure to stock up so that you’re fully prepared.
Banana Bread Recipe Instructions
1. Select ripe bananas – Choose bananas with plenty of brown spots on the skin, as the riper they are, the sweeter and more flavorful your banana bread will be.
2. Peel the bananas and place them in a bowl.
3. Mash the bananas using a fork or potato masher until smooth, ensuring no large lumps remain.
4. In a separate mixing bowl, add the following ingredients:
- 2 cups (250 g) of flour
- 3/4 cup (150 g) of sugar
- 1 tsp of baking soda
- 1/4 tsp of salt
5. Mix the dry ingredients thoroughly, ensuring that all the ingredients are well combined.
6. In a large bowl, cream together the butter and sugar until light and fluffy.
7. Add eggs one at a time, mixing well after each addition.
8. Incorporate the mashed bananas and a dash of vanilla extract into the wet mixture, stirring until smooth and well combined.
9. Gradually add the dry ingredients to the wet ingredients, stirring gently.
10. Mix until just combined – be careful not to overmix. The batter should be thick and slightly lumpy.
11. Preheat the oven to 180°C (350°F).
12. Pour the batter into a greased loaf pan, leveling the top with a spatula.
13. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
14. Once done, remove from the oven and let the bread cool in the pan for 10 minutes.
15. Transfer the loaf to a wire rack to cool completely.
16. Once cooled, slice the banana bread into thick pieces.
17. Serve with optional toppings like butter or cream cheese.
18. Enjoy as a breakfast treat or a sweet snack!
Making Ahead
If you’re planning to make the banana bread ahead of time, make sure to store it in an airtight container or a plastic wrap to keep it from drying out. You can also freeze individual slices for longer shelf life and thaw them out as needed for a quick snack.
Storing Leftovers
If you’re lucky enough to have any leftover banana bread, it’s important to store it correctly to preserve its delicious flavour and texture. Simply wrapping it in foil or plastic wrap won’t suffice – here’s how to do it:
- Room temperature: If you plan on eating your leftover banana bread within a few days, store it in an airtight container at room temperature. This will help keep it moist and fresh for up to three days.
- Freezing: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer bag. Make sure to remove as much air as possible before sealing the bag. The frozen banana bread will keep for up to three months. Thaw slices at room temperature for a quick snack, or in the fridge overnight for a ready-to-eat breakfast treat.
Always remember to label your container or plastic wrap with the date, so you can keep track of how long it’s been in storage.
Variations and Additions
Don’t be afraid to experiment with different variations and additions to make your banana bread truly unique. Here are a few suggestions to get your creative juices flowing:
| Additions | How to add |
|---|---|
| Chocolate chips | Stir in ½ cup of your favourite chocolate chips to the batter. |
| Walnuts | Mix in ½ cup of chopped walnuts for a crunchy texture. |
| Cinnamon | Add a teaspoon of ground cinnamon or swirl a cinnamon sugar mixture into the batter for a warm, spiced flavour. |
Feeling adventurous? Try adding a tablespoon of peanut butter, a drizzle of honey, or even a pinch of nutmeg to switch things up.
Remember, the possibilities are endless when it comes to making banana bread. Adding your favourite ingredients can make it even more delectable and personalized to your taste buds.
Mary Berry Banana Bread
Instructions:
- Mix Ingredients: In a bowl, mash 2 ripe bananas. Add 100g of softened butter, 175g of caster sugar, 225g of self-raising flour, 2 eggs, and 2 tablespoons of milk. Mix well until smooth.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a loaf tin. Pour the mixture into the tin and bake for 45-50 minutes, or until a skewer comes out clean.
- Cool: Let the bread cool in the tin for 10 minutes before turning out onto a wire rack.
Difference: Mary Berry’s recipe is straightforward, using self-raising flour for a simple one-bowl method and results in a classic, light-textured banana bread.
BBC Banana Bread
Instructions:
- Mix Dry Ingredients: In a bowl, sift together 140g of self-raising flour, 140g of plain flour, 1 tsp of bicarbonate of soda, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl, mash 3 ripe bananas, and mix in 2 eggs, 140g of butter, and 100g of brown sugar. Stir in the dry ingredients and mix until combined.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Grease a loaf tin and pour the mixture in. Bake for 60-70 minutes, or until a skewer inserted comes out clean.
- Cool: Let the banana bread cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Difference: BBC’s recipe uses both self-raising and plain flour along with brown sugar for a richer, denser texture and flavor.
Nigella Banana Bread
Instructions:
- Mix Wet Ingredients: In a bowl, mash 4 ripe bananas. Add 125ml of vegetable oil, 175g of sugar, and 2 beaten eggs, and mix well.
- Mix Dry Ingredients: In a separate bowl, sift together 225g of plain flour, 1 tsp of bicarbonate of soda, and a pinch of salt. Fold the dry ingredients into the wet mixture.
- Bake: Preheat the oven to 170°C (150°C fan) or 340°F. Grease a loaf tin and pour in the batter. Bake for 50-60 minutes, or until a skewer comes out clean.
- Cool: Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Difference: Nigella’s recipe uses oil instead of butter for a moist, dense banana bread and includes more bananas for extra flavor.
Jamie Oliver Banana Bread
Instructions:
- Mix Wet Ingredients: In a bowl, mash 3 ripe bananas and stir in 125g of melted butter, 150g of sugar, and 2 beaten eggs.
- Mix Dry Ingredients: In a separate bowl, mix 225g of plain flour, 1 tsp of baking powder, and 1 tsp of ground cinnamon. Fold into the banana mixture.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Grease a loaf tin and pour the mixture in. Bake for 40-45 minutes, or until a skewer comes out clean.
- Cool: Let it cool in the tin for 10 minutes, then turn out onto a wire rack.
Difference: Jamie Oliver adds ground cinnamon for a warm spice flavor, and the banana bread is slightly quicker to bake.
James Martin Banana Bread
Instructions:
- Mix Wet Ingredients: In a bowl, cream 175g of butter with 175g of sugar. Add 3 mashed ripe bananas, 2 beaten eggs, and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, sift together 225g of plain flour, 1 tsp of baking powder, and a pinch of salt. Fold the dry ingredients into the banana mixture.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Grease a loaf tin, pour in the batter, and bake for 45-50 minutes, or until a skewer comes out clean.
- Cool: Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack.
Difference: James Martin’s version includes creaming butter and sugar for a fluffier texture, resulting in a more cake-like banana bread.
Nutella Banana Muffins
Instructions:
- Mix Wet Ingredients: In a bowl, mash 3 ripe bananas, and mix in 100g of sugar, 2 beaten eggs, and 125g of melted butter.
- Mix Dry Ingredients: In another bowl, mix 225g of plain flour, 1 tsp of baking powder, and a pinch of salt. Fold into the banana mixture.
- Add Nutella: Spoon the batter into a muffin tin, filling halfway. Add a teaspoon of Nutella on top of each muffin and swirl it into the batter.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Bake for 20-25 minutes until golden and a skewer comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Difference: This recipe adds Nutella for a rich, chocolatey twist, making individual banana muffins instead of a loaf.
AllRecipes Banana Bread
Instructions:
- Mix Wet Ingredients: In a bowl, cream together 115g of softened butter and 200g of sugar. Stir in 2 beaten eggs and 3 mashed bananas.
- Mix Dry Ingredients: In another bowl, mix 250g of plain flour, 1 tsp of baking soda, and a pinch of salt. Combine the dry and wet ingredients.
- Bake: Preheat the oven to 175°C (350°F). Grease a loaf tin, pour in the batter, and bake for 60-65 minutes, or until a skewer comes out clean.
- Cool: Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack.
Difference: AllRecipes uses more sugar and butter, resulting in a sweeter and richer banana bread.
Nigel Slater Banana Bread
Instructions:
- Mix Wet Ingredients: Mash 4 ripe bananas in a bowl. Stir in 125g of melted butter, 175g of sugar, and 2 beaten eggs.
- Mix Dry Ingredients: In another bowl, sift 225g of plain flour, 1 tsp of baking powder, 1 tsp of cinnamon, and a pinch of salt. Fold into the banana mixture.
- Bake: Preheat the oven to 180°C (160°C fan) or 350°F. Grease a loaf tin and pour in the batter. Bake for 50-55 minutes until golden and cooked through.
- Cool: Let the loaf cool for 10 minutes in the tin before transferring to a wire rack.
Difference: Nigel Slater’s version adds extra bananas and cinnamon for a deeper, more intense flavor and uses melted butter for a moist loaf.
Conclusion
Now that you have all the necessary steps and ingredients, it’s time to create your own delicious banana bread at home. This easy recipe guarantees a moist and fluffy loaf, perfect for any occasion, from breakfast to afternoon tea. Remember to use ripe bananas and avoid overmixing the batter for the best results.
Don’t be afraid to experiment with different additions, such as nuts or chocolate chips, to add an extra layer of flavor to your banana bread. You can also slice and freeze any leftovers for a quick and tasty snack at a later time.
Overall, making banana bread can be a fun and rewarding experience for any home baker. So, preheat your oven, gather your ingredients, and let’s get started on creating the most irresistible banana bread you’ve ever tasted. You can use this to make banana cakes.
FAQ
Can I use unripe bananas for this banana bread recipe?
It’s best to use ripe bananas for this recipe as they will provide the sweetness and moisture needed for a flavorful banana bread. Unripe bananas may not have the same level of sweetness and can result in a less desirable texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour is denser and may result in a slightly denser banana bread. You can also use a combination of both flours for a balance of flavor and texture.
Can I add nuts or chocolate chips to the banana bread?
Absolutely! Feel free to add your favorite nuts, such as walnuts or pecans, or chocolate chips to the banana bread batter. Just fold them in gently before pouring the batter into the loaf pan. These additions will add extra flavor and texture to your banana bread.
Can I use a different size loaf pan?
The recipe is designed for a standard 9×5-inch loaf pan. If you use a smaller pan, the baking time may need to be adjusted as the batter will be deeper and may take longer to cook. Conversely, if you use a larger pan, the bread may cook faster, so keep a close eye on it.
Can I freeze the banana bread?
Yes, you can freeze the banana bread for longer storage. Once the bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 3 months. To thaw, simply leave it at room temperature or pop it in the toaster for a quick defrost.
Banana Bread Recipe
Ingredients
- 3 Ripe bananas
- 225 g Flour
- 150 g Sugar
- 75 g Butter
- 2 Eggs beaten
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Vanilla extract
Instructions
- Peel the bananas and place them in a bowl.3 Ripe bananas
- Mash the bananas with a fork or potato masher until they're smooth with no large lumps remaining.
- Mix the dry ingredients well, ensuring that all the ingredients are evenly distributed.225 g Flour, 1 tsp Baking soda, 1/2 tsp Salt, 150 g Sugar
- In a large mixing bowl, I creamed together the butter and sugar until they were light and fluffy. Next, I added in the eggs, one at a time, stirring well after each one.150 g Sugar, 2 Eggs, 75 g Butter
- I added a ripe bananas and dash of vanilla extract, which helps to enhance the flavour of the bananas and create a delicious aroma.1 tsp Vanilla extract
- Stir the wet ingredients together until they're well combined, so that the batter is smooth and creamy.
- Once the wet ingredients are combined, gradually add the dry ingredients to the mixture while stirring.
- The batter should be thick and slightly lumpy, which may seem unusual, but it's the key to ensuring a moist and tender loaf of banana bread.
- With the batter ready, it’s time to bake your banana bread to perfection. Start by preheating your oven to 180°C.
- Pour the banana bread batter into a greased loaf pan and smooth the top with a spatula, ensuring it’s level in the pan.
- Now, place the pan in the preheated oven and bake the banana bread for about 50-60 minutes.
- Insert a toothpick in the center of the loaf, and if it comes out clean, it's time to take it out of the oven.
- If not, continue baking for another 5-10 minutes before checking again
- Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
- Once cooled, slice the banana bread into thick pieces and arrange them neatly on a serving platter.
