This easy banana bread is moist and full of flavour. It’s delicious served hot straight from the oven, it holds together well when toasted and is equally good cold with a smear of butter.
I seem to buy bananas a lot more often than I eat them. As a fresh fruit, we just seem to go for anything else in the fruit bowl or fridge first especially recently when we’ve had an easy supply of locally grown pineapples direct from the grower. I like bananas but they just seem to be the thing that gets passed over.
Having said that, I hate to waste food so it’s lucky then that bananas are such a forgiving fruit. They are at their best for eating when they’re mostly yellow but when speckled with brown or even fully black the sugars are at their maximum and their texture is perfect to incorporate into baking.
This easy banana bread is a great way to use up a few over-ripe bananas but oaty banana pancakes, smoothies and banana breakfast muffins are also delicious options.
How to make our easy banana bread
Like most of our everyday recipes on the site our easy banana bread has 10 ingredients or less, this means the recipes are simpler and faster to make leaving you with more time to spend with family and friends enjoying the results.
This is a regular recipe in my banking rotation because it is so versatile and because I make it so often there are several shortcuts you can take based on what equipment you have on hand.
There are several ways you can cream the butter and sugar then incorporate the egg and vanilla. If you have a stand mixer or a hand mixer they will both work equally well. If you don’t then you can do it perfectly well by hand, grab a fork and with a little bit of an arm workout you can mix it up in a couple of minutes.
While I generally sift dry ingredients it’s not strictly necessary in this recipe. Commercially made flours are generally triple sifted and if stored well they should remain soft and separated in your cupboard.
Once the batter is ready you’ll want to cook it in a loaf tin. I recommend greasing the tin with butter or use a cooking spray if you prefer but also line it with a sling of baking paper. This just makes it even easier to lift the cooked loaf out of the tin while still hot.
Once you have the batter in the pan smooth the top off relatively flat and stud the top with nuts if you like them. It then goes into an oven heated to 180 Celcius for 55 minutes. It’s a relatively long bake but the loaf comes out deliciously moist.
If you think your oven is running a bit hot and it might be ready early just insert a toothpick a couple of times and check it comes out clean. If it does you are ready to remove it from the oven.
Let it cool for a while but you can remove it from the tin while it’s still warm using the baking paper sling to avoid it breaking. Remove the baking paper and leave it to cool on a wire rack.
We enjoy it plain as it is, with a smear of butter or with a small dollop of yoghurt on the side. You can eat it warm, either direct from the oven or toasted but it is also great at room temperature in the lunch box or picnic basket.
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