Name: Banana Bread Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 250 g plain flour; 1 tsp bicarbonate of soda; ½ tsp salt; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 115 g unsalted butter (at room temperature); 150 g light brown soft sugar; 2 large free-range eggs (at room temperature); 4 very ripe medium bananas (about 400g unpeeled, mashed well); 1 tsp vanilla extract; 1 tbsp demerara sugar (for sprinkling on top (optional))

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There is something uniquely comforting about the aroma of a banana bread recipe baking in the oven. It fills the house with a sweet, nostalgic scent that promises warmth and a truly satisfying treat. For me, that scent is the smell of home, of lazy Sunday afternoons and of making something wonderful from simple, humble ingredients. This is my go-to recipe when I have a few sad-looking bananas on the counter that are past their prime for eating but are absolutely perfect for baking. Their blackened skins are a sign of the incredible sweetness and flavour they’re waiting to impart.

What makes this particular homemade bread so special is its texture. We’re not aiming for a light, airy cake here. This is a proper loaf, with a beautifully moist and tender crumb that’s dense in the most delightful way. The top bakes into a slightly crisp, caramelised crust, especially with a little sprinkle of sugar before it goes into the oven. It’s a recipe that works beautifully for so many occasions – a simple breakfast, an afternoon pick-me-up with a cup of tea, or even packed into a lunchbox for a special treat.

Recipe Overview

This banana bread recipe delivers a wonderfully moist loaf with a deep, caramelised banana flavour, subtly enhanced with a hint of warm cinnamon. The texture is tender and satisfying, with a slightly crunchy sugar crust on top. I’ve tweaked this recipe over the years, and I find that creaming the butter and sugar properly at the start is the key to achieving the perfect crumb.

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Difficulty: Easy

Why You’ll Love This Banana Bread Recipe

Genuine Flavour: We use very ripe bananas which break down and caramelise during baking, creating a deep, sweet flavour that isn’t just one-note sugary. The addition of light brown sugar adds a lovely molasses note that complements the fruit perfectly.
Ready in Under 90 Minutes: The hands-on time is minimal, taking only about 15 minutes to mix everything together. The rest of the time, your oven does all the work, filling your kitchen with that incredible baking aroma.
Flexible Recipe: This recipe is a fantastic base for customisation. You can easily stir in 100g of dark chocolate chips for gooey pockets of chocolate, or 80g of toasted walnuts for a bit of crunch.
Great for Afternoon Tea: A slice of this banana bread is an ideal companion to a strong cup of tea or coffee. It feels like a substantial, comforting treat without being overly fussy.
Family Tested: This loaf never lasts long in our house. My husband loves a slice warmed up with a bit of butter, and it always gets compliments whenever I share it with friends and neighbours.

Banana Bread Recipe

⏱️ 20 min prep • 🍳 65 min cook • 👥 12 servings

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Ingredients You’ll Need

The key to the best banana bread is using bananas that are extremely ripe—the darker and spottier, the better! They should be soft and intensely fragrant. For the butter, I prefer to use a good quality unsalted British butter, as it allows me to control the salt content precisely.

250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
115g unsalted butter, at room temperature
150g light brown soft sugar
2 large free-range eggs, at room temperature
4 very ripe medium bananas (about 400g unpeeled), mashed well
1 tsp vanilla extract
1 tbsp demerara sugar, for sprinkling on top (optional)

Sophia’s Tip: If your bananas are ripe but you want an even deeper flavour, you can roast them in their skins at 150°C for about 15 minutes. The skins will turn completely black and the pulp inside will become even sweeter and more concentrated.

How to Make Banana Bread

This process is straightforward and relies on simple mixing techniques. The most important part is not to overwork the batter once the flour is added, as this will ensure a tender loaf rather than a tough one.

Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving some overhang on the long sides to make it easier to lift out later.
Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, salt, ground cinnamon, and ground nutmeg. This ensures the raising agent and spices are evenly distributed.
Cream Butter and Sugar: In a separate large bowl, using an electric mixer or a wooden spoon and some effort, beat the softened butter and light brown sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. If the mixture looks like it might be curdling, just add a tablespoon of your flour mixture. Stir in the vanilla extract.
Mix in the Bananas: Add the mashed bananas to the wet mixture and stir with a spatula until just combined.
Fold in the Flour: Pour the dry ingredients into the wet ingredients. Gently fold them together using a spatula. What works best for me is to scrape around the side of the bowl and fold the batter over the top. Stop as soon as you can no longer see streaks of flour. Do not overmix!
Fill the Tin: Scrape the batter into your prepared loaf tin and use the spatula to smooth the top.
Bake the Loaf: Sprinkle the demerara sugar evenly over the top of the batter. Place the tin in the centre of the preheated oven and bake for 60-65 minutes.
Check for Doneness: To check if it’s cooked through, insert a skewer or cocktail stick into the centre of the loaf. If it comes out clean, it’s ready. If there is wet batter on it, return it to the oven for another 5 minutes and test again.
Cool Completely: Let the banana bread cool in the tin for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. Slicing it while it’s still warm can make it crumble.

Tips From My Kitchen

Temperature Control: Having your butter and eggs at room temperature is non-negotiable for a good bake. Cold ingredients don’t combine properly, which can lead to a dense, greasy texture. I take mine out of the fridge about an hour before I start.
The Secret Step: I learned that mashing the bananas until they are almost a puree, with just a few small lumps remaining, gives the best texture. It distributes the moisture and flavour evenly without leaving large, wet pockets in the final loaf.
Make-Ahead: The batter can be made, poured into the tin, and kept in the fridge for a few hours before baking if needed. The loaf also freezes exceptionally well. Wrap the completely cooled loaf in a double layer of cling film and then a layer of foil. It will keep for up to 3 months.
Storage: Store the banana bread in an airtight container at room temperature. It will stay lovely and moist for up to 4 days. In fact, I think the flavour deepens and it gets even better on the second day.

Delicious Variations to Try

Once you’ve mastered the classic recipe, it’s great fun to start experimenting. Here are a few variations that we love in my house.

Chocolate Chip Banana Bread: For a truly decadent treat, gently fold in 120g of dark chocolate chips along with the dry ingredients. The melted pockets of chocolate are a wonderful contrast to the sweet bread. If you love chocolate bakes, you should also try my Oatmeal Dark Chocolate Cookies.
Nutty Banana Bread: Add a lovely crunch and flavour by stirring in 80g of roughly chopped toasted walnuts or pecans. Toasting the nuts in a dry pan for a few minutes before adding them really brings out their flavour.
Vegan Banana Bread: This recipe adapts well. Use 115g of melted coconut oil or a vegan butter block instead of dairy butter. For the eggs, use two ‘flax eggs’ – simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 10 minutes to thicken before adding it to the batter.

What to Serve With Banana Bread

This loaf is wonderful all on its own, but a few simple pairings can elevate it into something truly special.

Toasted with Salted Butter: My absolute favourite way to eat it. A thick slice, lightly toasted under the grill until the edges are crisp, then slathered with good quality salted butter that melts into all the nooks and crannies.
A Dollop of Yoghurt: Serve a fresh slice with a generous spoonful of thick Greek yoghurt or crème fraîche. The slight tanginess of the yoghurt cuts through the sweetness of the bread beautifully.
A Hot Drink: It’s a natural partner for a strong cup of tea or a freshly brewed coffee. The robust flavours work so well together, making it an ideal afternoon treat.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. This banana bread keeps very well. You can bake it, let it cool completely, and store it in an airtight container at room temperature for up to 4 days. You can also freeze the entire loaf or individual slices for up to 3 months. Just thaw at room temperature before serving.

Why did my banana bread turn out dense and heavy?

There are usually two main culprits for a dense loaf. The first is overmixing the batter after adding the flour. This develops the gluten in the flour too much, resulting in a tough, rubbery texture. Fold the flour in gently and stop as soon as it’s combined. The second reason could be that your bicarbonate of soda is old and has lost its leavening power.

How do I store leftovers?

The best way to store leftover banana bread is to wrap it well in cling film or place it in an airtight container. It can be kept at room temperature for 3-4 days. I don’t recommend storing it in the refrigerator, as the cold air can dry it out more quickly.

Can I use self-raising flour instead of plain flour?

Yes, you can substitute self-raising flour for the plain flour. If you do, you should omit the bicarbonate of soda and the salt from the recipe, as self-raising flour already contains leavening agents. The final texture may be slightly lighter and more cake-like.

How do I quickly ripen my bananas for this recipe?

If your bananas aren’t quite ripe enough, there’s a great trick you can use. As mentioned in my tip above, you can bake them on a baking tray in an oven preheated to 150°C for 15-20 minutes. Their skins will turn black and the fruit inside will become soft and much sweeter, perfect for baking. BBC Good Food has a great guide explaining the different methods.

Banana Bread Recipe

A classic, moist, and flavorful banana bread recipe, perfect for using up overripe bananas. Spiced with cinnamon and nutmeg for extra warmth and flavor.

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Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 235

Ingredients Method Notes

Ingredients

250 g plain flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
115 g unsalted butter at room temperature
150 g light brown soft sugar
2 large free-range eggs at room temperature
4 very ripe medium bananas about 400g unpeeled, mashed well
1 tsp vanilla extract
1 tbsp demerara sugar for sprinkling on top (optional)

Method

Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving some overhang on the long sides to make it easier to lift out later.
Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, salt, ground cinnamon, and ground nutmeg. This ensures the raising agent and spices are evenly distributed.
Cream Butter and Sugar: In a separate large bowl, using an electric mixer or a wooden spoon and some effort, beat the softened butter and light brown sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. If the mixture looks like it might be curdling, just add a tablespoon of your flour mixture. Stir in the vanilla extract.
Mix in the Bananas: Add the mashed bananas to the wet mixture and stir with a spatula until just combined.
Fold in the Flour: Pour the dry ingredients into the wet ingredients. Gently fold them together using a spatula. What works best for me is to scrape around the side of the bowl and fold the batter over the top. Stop as soon as you can no longer see streaks of flour. Do not overmix!
Fill the Tin: Scrape the batter into your prepared loaf tin and use the spatula to smooth the top.
Bake the Loaf: Sprinkle the demerara sugar evenly over the top of the batter. Place the tin in the centre of the preheated oven and bake for 60-65 minutes.
Check for Doneness: To check if it's cooked through, insert a skewer or cocktail stick into the centre of the loaf. If it comes out clean, it’s ready. If there is wet batter on it, return it to the oven for another 5 minutes and test again.
Cool Completely: Let the banana bread cool in the tin for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. Slicing it while it's still warm can make it crumble.

Notes

Allow the loaf to cool completely on a wire rack before slicing to prevent it from crumbling. Store in an airtight container for up to 3 days.

I truly hope you give this banana bread recipe a try. It’s one of those bakes that feels like a warm hug, and the process of making it is just as rewarding as eating it. If you enjoy this simple, comforting bake, you might also fall in love with my Peach Crumb Cheesecake recipe for another fruity delight. Let me know how yours turns out in the comments below – I love hearing about your baking adventures!