The Best Banana Bread Recipe for a Moist, Delicious Loaf
The Best Banana Bread Recipe
Moist, tender and full of ripe banana flavour, this easy banana bread is a comforting favourite that makes the most of overripe bananas. It takes only a few minutes to prepare and is delicious served warm, toasted or simply sliced with a cup of tea.
Ingredients
Makes one loaf (about 10 slices)
- 100g unsalted butter, melted and cooled slightly
- 150g soft brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, peeled and mashed (about 300g)
- 250g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 2 tablespoons milk
Optional additions: 75g chopped walnuts or chocolate chips, or ½ teaspoon ground cinnamon.
Method
- Heat the oven to 180°C (160°C fan)/Gas Mark 4. Grease and line a 900g (2lb) loaf tin with baking paper.
- In a large bowl, whisk together the melted butter and sugar. Beat in the eggs and vanilla extract, then stir in the mashed bananas.
- In a separate bowl, combine the flour, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the banana mixture and fold together gently until just combined. Stir in the milk. If using nuts, chocolate chips or cinnamon, fold them in now.
- Spoon the mixture into the prepared tin and level the top. Bake for 50–60 minutes, until risen and golden. A skewer inserted into the centre should come out clean or with a few moist crumbs.
- Leave the loaf to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Banana Bread
- Use very ripe bananas. Bananas with plenty of brown spots are sweeter and easier to mash, giving the loaf its characteristic flavour and moisture.
- Mix gently. Fold the flour in only until no dry streaks remain. Overmixing can make the loaf dense.
- Check before the end of baking. If the top is browning too quickly, cover it loosely with foil for the final 10–15 minutes.
- Let it cool before slicing. This helps the loaf set and makes neater slices.
How to Store Banana Bread
Once completely cool, keep the loaf in an airtight container at room temperature for up to three days. It can also be frozen, whole or in slices, for up to three months. Wrap it well and defrost at room temperature before serving.
Enjoy a slice as it is, or warm it gently and serve with butter. For an extra treat, toast a slice and top it with a little honey or peanut butter.
Best Banana Bread Recipe: Secrets, Common Mistakes and Bakery-Style Tips
- What is the secret to making good banana bread?
- What is the number one mistake made when making banana bread?
- What is the best banana bread recipe in the UK?
- What one ingredient makes banana bread taste like it’s from a bakery?
What is the secret to making good banana bread?
The secret to good banana bread is using very ripe bananas, ideally with plenty of brown spots, as they add natural sweetness and moisture. Measure the ingredients accurately, and fold the flour into the wet mixture just until combined to keep the loaf tender rather than dense. Finally, bake it until a skewer inserted into the centre comes out clean or with a few moist crumbs, then let it cool before slicing.
What is the number one mistake made when making banana bread?
The number one mistake when making banana bread is overmixing the batter. Once the flour has been added, fold the ingredients together gently and stop as soon as no dry streaks remain. Overworking the mixture develops the gluten in the flour, which can leave the loaf tough and dense rather than soft and tender.
What is the best banana bread recipe in the UK?
The best banana bread recipe in the UK is one that makes a moist, tender loaf with plenty of ripe banana flavour. This simple version combines mashed overripe bananas, melted butter and soft brown sugar, with plain flour and bicarbonate of soda for a light rise. Bake it at 180°C (160°C fan)/Gas Mark 4 until golden and a skewer inserted in the centre comes out clean. Add walnuts or chocolate chips if you like, and let the loaf cool before slicing.
What one ingredient makes banana bread taste like it’s from a bakery?
Browned butter is the secret ingredient that gives banana bread a rich, bakery-style flavour. Gently heat the butter until its milk solids turn golden brown and smell nutty, then let it cool before adding it to the batter. Its toasted, caramel-like notes pair beautifully with ripe bananas and make the loaf taste especially indulgent.