Best-ever banana bread

    1 hour 50 min

    The light brown soft sugar in this recipe adds a delicious depth to this banana bread. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.

    131 people made this

    Makes: 1 loaf

    • 4 ripe bananas, cut into chunks
    • 275g light brown soft sugar
    • 110g unsalted butter, softened
    • 1 egg
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 4 tablespoons full fat milk
    • 250g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon sea salt

    Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin.
    2. Place the bananas into a large plastic resealable bag, seal the bag and squash the bananas with your fingers until very well mashed. Set the bananas aside. Place the light brown soft sugar and butter into a mixing bowl and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes.
    3. Cut a corner from the plastic bag and squeeze the mashed bananas into the bowl of light brown soft sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract and milk until the mixture is well combined. Switch the mixer to low speed and gradually beat in the flour, bicarbonate of soda, baking powder and sea salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf tin.
    4. Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A skewer inserted into the centre of the loaf should come out clean.

    Cook's note

    You can also make these into muffins or cupcakes. Simply adjust the baking time accordingly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (101)


    the best ever really moist and bananaeeyy only thing I would do is cut down the sugar a little bit because its really sweet. I put it into muffin casses for the kids too take to school and they couldn't get enough  -  29 Sep 2010


    Made it healthier. cut down the sugar to 200g because they came out very sweet the first time. Also added some sultanas this time I made them and it aded that little bit of extra taste and texture It was my friends 3 year olds idea she was helping me and told me "they had to have raisins in them" LOL  -  29 Sep 2010


    lovely  -  10 Nov 2010