Super soft and fluffy banana bread made from ripe mashed bananas, plain flour, baking soda, milk, egg, sugar and vanilla essence. Serve with a generous spread of butter.
I love baking with bananas, and I have so many great recipes on my website. However, we recently realised we didn't have a Banana Bread! So super-baker Grace got on the case and delivered a winner of a recipe.
For other great banana recipes, be sure to check out my Banana Chocolate Chip Loaf, Banana Chocolate Self-Saucing Pudding or my Banana Bran Mini Loaves.
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Ingredient notes:
- Bananas: The colour of these bananas is perfect for making banana bread. Bananas that are too yellow or green won't mash properly and will impact the texture of the bread.
- Flour:The recipe calls for plain flour. The rising agent is the baking soda.
- Butter: I do most of my baking with salted butter simply because I like how it tastes! Feel free to use unsalted butter if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper. In a large bowl, mash the bananas with a fork.
Add the melted butter, egg, sugar and vanilla essence to the bowl then mix to combine.
Sift the flour, baking soda and salt into the bowl, then gently fold together.
Pour the mixture into the lined loaf tin and spread it out to the edges.
Place in the oven and bake for 50-60 minutes until golden on top and a cake skewer comes out clean. Serve with a generous amount of butter.
Recipe FAQs:
Insert a toothpick or cake tester into the centre of the bread. If it comes out clean or with a few moist crumbs clinging to it, the banana bread is done. Be careful not to overbake, as this can lead to a dry texture.
Yes, you can use frozen bananas for banana bread. Thaw them completely before using, and be aware that they might release more liquid, so you may need to adjust the recipe accordingly.
Storage:
Store any leftover banana bread in an airtight container in the pantry for up to three days. If it starts to dry out, you can always toast it.
Banana bread is great for freezing. Keep the loaf in the baking paper and allow to cool completely. Wrap in cling film or place in a freezer bag in the freezer for up to three months. Allow to defrost completely before eating.
Top tips:
I store all my over-ripe bananas in the freezer in a snap lock bag. I peel the bananas, then break them into little chunks and seal the bag up. I grab out a handful at a time for making smoothies or baking.
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Banana Bread
Homemade banana bread made from mashed bananas, melted butter, egg, sugar, vanilla essence, flour, baking soda and salt.
Ingredients
- 3 bananas (1 cup mashed)
- 110g butter, melted
- 1 egg
- ¾ cup sugar
- 1 tsp vanilla essence
- 1 ⅔ cups flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper.
- In a large bowl, mash the bananas with a fork.
- Add the melted butter, egg, sugar and vanilla essence to the bowl then mix to combine.
- Sift the flour, baking soda and salt into the bowl then gently fold together.
- Pour the mixture into the lined loaf tin and spread it out to the edges.
- Place in the oven and bake for 50-60 minutes until golden on top and a cake skewer comes out clean.
Notes
- If you’re using frozen bananas, you can microwave them to room temperature.
- The amount of bananas in the recipe is flexible, as long as you end up with at least a cup once mashed.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 321mgCarbohydrates: 39gFiber: 1gSugar: 19gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Betty
I made this for morning tea and everybody loved it! Thanks for you all your great recipes, VJ!
Jan
Why is there milk in the pic of ingredients but not in the list of ingredients??
VJ cooks
That's sugar in the measuring cup.