Those overripe bananas sitting in the fruit bowl are the perfect excuse for indulging in a bit of baking. And what better use for them could there be than making delicious banana bread? There are plenty of variations to the regular banana bread recipes and this one is a classic banana bread loaf that’s exceptionally moist and very tasty.


While cakes aren’t usually the healthiest of options, the inclusion of nutritious bananas in this recipe will provide a decent amount of potassium, vitamins B6 and C and manganese. And if you choose to make your banana bread with whole wheat flour you’ll be benefitting from extra dietary fiber found in both the flour and the bananas.

This is a very easy recipe to make and one that children will enjoy helping with, especially squashing the bananas. Nothing smells as good as the mouth watering aroma of banana bread baking in the oven. And in just over an hour’s time, you can be enjoying the taste of this moist, delicious banana bread.

Gather up the ingredients:

1 cup soft brown sugar
Half a cup of softened butter
Half a cup of milk
2 eggs
2 cups of self raising flour (white or whole wheat)
1 tsp baking powder
Pinch salt
4 medium-sized, ripe mashed bananas (the softer the better)
1 tsp vanilla extract
Half a cup of chopped walnuts (optional)

Preparing the mixture:

Pre-heat your oven to 350 degrees Fahrenheit at least 10 minutes before popping the cake mixture in. If the oven isn’t at the right temperature, it won’t rise so well.

Next, cream the butter and sugar together then add the eggs one at a time while mixing. Add the flour, baking powder, salt, vanilla extract and mashed bananas. Keep stirring until it’s all thoroughly combined. You can add the walnuts at this stage if you’re using them.

Spoon the banana bread mixture into a 2lb non-stick or greased loaf tin and pop it into your hot oven. After about an hour, you can test to see whether it’s ready by inserting a skewer or cocktail stick into the middle of the bread. If it comes out clean, your banana bread is ready. Leave the bread to cool on a wire rack before slicing it.

If you manage to resist the urge to eat your banana bread all in one go, don’t let it go to waste. The remainder can be stored in an airtight container where it will stay moist for up to three days. Or if you want to make it last even longer, slice it up and freeze it. This way you’ll be able to take out slices as and when you want and it will make a welcome addition to any lunch box.

While this recipe is for plain banana bread, don’t be afraid to experiment by adding some extra spices such as nutmeg or cinnamon. The variations are endless and by adding something a little different whenever you make it, your banana bread will be a new and exciting taste discovery every time. So start baking and enjoy!