Banana Bread

Preparation info

  • Difficulty


  • Cuts into

    10–12 slices

Appears in

This is my schoolfriend Alexia’s recipe: her mum was a fantastic cook and she always made this. It is a healthy snack or breakfast and an excellent way to use up bananas that otherwise might be on their way out. I always end up making this because bananas in my house just never keep the pale waxy complexion that they have in the shops. For some reason they start deteriorating the minute they come home with me. You can add some chopped walnuts or hazelnuts, too, and some cinnamon. Serve it on its own, or even lightly buttered and with your favourite jam.


  • 125 g( oz) butter
  • 180 g( oz/1 cup) dark brown sugar
  • 350 g(12 oz/3 or 4 medium) ripe bananas, mashed
  • 2 eggs
  • 1 teaspoonvanilla extract
  • 1 teaspoonground cinnamon
  • 250 g(9 oz/2 cups) plain (all-purpose) flour
  • 1 teaspoonbaking powder
  • ¾ teaspoonbicarbonate of soda (baking soda)
  • 3 tablespoonswarm milk


Preheat the oven to 180°C (350°F/Gas 4) and butter a 30 × 11 cm(12 × 4 inch) loaf tin.

Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla, cinnamon and a pinch of salt and whisk in well. Sieve in the flour and baking powder and beat until smooth. Mix the bicarbonate of soda into the milk and stir into the batter.

Scrape the mixture into the tin and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean. Turn out onto a rack to cool.

Serve warm or cold, plain or toasted with butter, but allow to cool completely before storing in an airtight container, where it will keep well for several days.