Banana Bread Recipe – A Moist, Delicious Banana Bread Recipe
There is nothing like a delicious, moist banana bread and a great way to use up your ripe or overripe bananas. We have also given you an alternative, slightly more ‘indulgent’ addition to your banana bread! Let us know what you think of our banana bread recipe by leaving some comments below.
Banana Bread Recipe Tips
- Freezing brown skinned bananas, or spotty skinned is a great way of being able to use up your bananas. You can use them not just in banana bread, but muffins and also smoothies.
- Try adding a little mixed spice or cinnamon to your mix, it not only adds another dimension, but it smells wonderful when cooking!
- Toast your banana bread lightly under the grill and griddle some fresh pineapple slices, delicious topped with a little crème fraiche and some more chopped nuts!
- Have a few paper cake cases to hand ” just in case you don’t use all the mixture you can have a couple of little banana muffin style cakes for lunch boxes!
Did you enjoy our banana bread recipe or have your own tips?
Please share your comments and feedback below!
- Recipe Serves: 8
- Recipe Cooking Time: Approx 45/50mins
- Recipe Preparation Time: 25 mins
- 4 ripe/overripe bananas (approx 550grams)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp almond extract
- 1 tsp vanilla extract
- 115grams unsalted, softened butter (plus a little extra for greasing)
- 300grams strong white bread flour (self-raising if you can’t get it)
- Small sprinkling of fine salt
- 100grams caster sugar
- 75grams chopped walnuts (optional, good for texture though)
- (if you want a denser, sweeter bread add 50grams sultanas or a handful of chocolate chips!)
- Heat the oven to 170C/325F.
- Lightly butter the base and sides of a 500gram/1lb loaf tin and line with baking paper (non-stick preferably).
- Cream the butter and sugar together until light and fluffy (you can do this either by hand or with a mixer).
- In a separate bowl, beat the eggs, vanilla and almond essence. In another bowl, sift the flour, baking powder and salt.
- Unless you are a really speedy cook, now is the time to transfer to the mixer! Put the sugar and butter mix into the mixer bowl, and gradually add the egg mixture, a little at a time on a slow mix. If you see the mix beginning to curdle, add a little of the flour mix, and continue to add the egg mix a little at a time. Continue to beat until everything is thoroughly mixed together.
- With the machine OFF, slowly fold in the dry, sifted ingredients. Add the walnuts a few at a time, continue to mix until everything blends together.
- Put the mix into the lined loaf tin and bake in the centre of the oven for about 45 to 50 mins, until the loaf is firm to the touch, but with a little ‘give’ in the centre. If you feel that it is still not cooked enough, just leave in the oven for a further 5 minutes. You can test with a metal or bamboo skewer in the centre ” the skewer should come out almost clean, but not with the wet mixture on it.
- Cool in the tin for about 20 mins, then turn out on to a wire rack and peel off the baking paper. Leave to completely cool before attempting to slice.