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a loaf of banana bread sliced on marble table
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Easy Banana Bread Recipe

The best, easy banana bread recipe. You can make it with 1, 2, 3 or 4 bananas depending on what you've got. I use oil to make it a simple bowl-and-spoon affair but you can use melted butter if you prefer. Plain flour and a dash of bicarbonate of soda make the cake rise but
Course Quick Breads (Non-Yeasted) & Scones
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 221kcal

Ingredients

  • 1 to 4 ripe bananas
  • natural yogurt or milk
  • 150 g (3/4 cup) granulated, caster or light brown sugar
  • 100 ml (1/3 cup + 1 tbsp) oil
  • 2 eggs
  • 250 g (2 cups) plain white flour (all-purpose flour)
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt

Instructions

  • Preheat the oven to 180°C and line a 2lb loaf tin with baking paper.
  • Peel the bananas and place onto a cutting board or plate. Mash with the back of a fork until smooth. Scrape the mashed banana into a measuring jug.
    1 to 4 ripe bananas
  • Add yogurt or milk to the jug until you reach the 250ml line (i.e. the '1-cup' line). If you only have scales, weigh how much mashed banana you have and then add yogurt until you reach 250 grams total. If you have 250ml/250g of mashed banana - you don't need to add any yogurt or milk!
    natural yogurt or milk
  • Tip the contents of the jug into a large bowl. Add the sugar, oil and eggs then mix well until combined.
    150 g (3/4 cup) granulated, caster or light brown sugar, 100 ml (1/3 cup + 1 tbsp) oil, 2 eggs
  • Add in the flour, bicarbonate of soda and salt. Stir together until no dry patches remain.
    250 g (2 cups) plain white flour (all-purpose flour), 1 tsp bicarbonate of soda (baking soda), 1/4 tsp fine table salt
  • Pour the batter into the prepared loaf tin and bake for 45-60 minutes, until a toothpick (or use a piece of dry spaghetti!) inserted into the centre of the cake comes out clean. If the cake is starting to brown too much on top but is still gooey in the middle, cover it with a piece of foil to prevent the top burning.
  • Tip the baked cake out onto a wire rack and leave to cool completely before slicing and serving.
  • Store in an airtight container at room temp for up to 5 days.

Video

Nutrition

Serving: 12g | Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Fiber: 1g | Sugar: 16g