Tasty Banana Bread

    1 hour 30 mins

    No need for store bought bread. This bread is moist and delicious with loads of banana flavour! Once you taste this, you'll never throw away those ripe bananas again!

    11008 people made this

    Serves: 12 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • pinch salt
    • 115g butter
    • 115g dark brown soft sugar
    • 2 eggs, beaten
    • 500g mashed over-ripe bananas

    Prep:15min  ›  Cook:1hr5min  ›  Extra time:10min cooling  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C. Lightly grease a 23x13cm loaf tin.
    2. In a large bowl, combine flour, bicarbonate of soda and salt.
    3. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour mxture into prepared loaf tin.
    4. Bake in preheated oven for 60 to 65 minutes, until a knife inserted into centre of the loaf comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack.

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    Reviews and Ratings
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    Reviews in English (10462)


    Substitutions: Instead of 250g plain flour, I used 95g plain flour, 95g wheat flour, and 60g almond meal. Extra touches: On the advice of one of the reviewers here, I added a teaspoon each of cinnamon powder and vanilla essence to the butter-sugar mixture. My banana bread turned out absolutely amazing! And I have to say I'm pretty proud of myself because I'm a complete newbie at baking (I'm talking has-only-baked-readymix-Betty-Crocker-cakes-so-far newbie). It was soft, had a lovely texture (thanks to the almond meal), and felt somewhat healthier because of the wheat flour being substituted for part of the plain flour. Great recipe to start with. Will definitely use again.  -  24 Jan 2018


    I've made several banana bread recipes here and I always come back to this one, it is a wonderful standard recipe that you can build upon and customize to your liking. A few pointers... This is a DENSE bread, the last one I made I actually weighed on my kitchen scale and it came to just under 2 1/2 lbs! This probably due to the 2 1/3 cups mashed bananas; I generally use about 5 medium size bananas but have used a little as three and it still came out good. If you like a lighter cake or muffin type bread, look elsewhere. Mix the ingredients carefully; I use my mixer to cream the butter and sugar and incorporate the eggs, but for the bananas and flour mixture I use a wooden spoon and mix gently until everything has just come together. I also add about 3/4 to 1 cup of chopped walnuts. 350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through. I position my rack one notch lower than direct middle of my oven and it comes out perfectly. Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone. I think that's it!  -  30 Nov 2006  (Review from Allrecipes US | Canada)


    I have to say that if the bread seems dry and dense, chances are you stirred it too much, which is easy to do without even thinking about it. With sweet breads and muffins, you should always just stir to moisten. Never over-do it or else you will end up with a drier and denser bread or muffin.  -  06 Nov 2006  (Review from Allrecipes US | Canada)