Skip the café line – this banana bread has that same moist, bakery-style texture and crunchy top… without leaving the house. And the best part? It’s made in one bowl with zero fuss. The secret is using FOUR bananas for the ultimate moist loaf that will rival your favourite cafe-bought banana bread!
Still got overripe bananas sitting in the fruit bowl? Try my ABCD Muffins, easy Banana Cake or Banana Muffins!
The BEST banana bread you’ll ever make! So spoilt with this recipe that I don’t enjoy any other banana breads anymore - store-bought or made.
So easy to make! I’ll whip it up in the mornings if I have friends coming for morning tea!
- Jessie
Ready in just 5 minutes, this is the easiest banana bread recipe you’ll ever make – no fancy gadgets required. The secret to the most moist and delicious loaf? It’s all in the bananas. Four super ripe ones give this bread its rich flavour and soft, tender crumb. Whether it’s for lunchboxes, afternoon tea, or a warm slice with butter and a cuppa, this recipe never fails.
For more cosy loaf-style bakes, check out my Lemon Loaf with Cream Cheese Frosting or my most popular cafe-style Blueberry Muffins.
Why You're Going To Love This Recipe
- One bowl – minimal mess! Just mix everything together in one bowl – no need to cream butter and sugar separately.
- Extra moist and fluffy thanks to four ripe bananas and a couple of eggs.
- Cafe-style crunchy top – the raw sugar sprinkled on top adds a sweet, golden crunch.
- Freezer-friendly so you can always have a slice ready to go.
- Quick & easy – prepped and in the oven in just 5 minutes!
Jump to:
Bread Ingredients
Craving something cosy and budget-friendly? This one-bowl easy banana bread is the ultimate no-fuss, no-frills bake that hits the sweet spot every time.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Ripe bananas – the more overripe, the better! Brown, spotty bananas will give the bread its signature sweetness and soft texture.
- Brown sugar – adds moisture and a deeper flavour than white sugar.
- Raw sugar – optional, but adds that crunchy, golden cafe-style top.
Variations
- Gluten-Free Banana Bread: Swap the plain flour for a 1:1 gluten-free baking flour blend. Ensure that your gluten-free plain flour contains xanthan gum. If it doesn't, add 1 teaspoon xanthan gum along with the flour.
- Banana Chocolate Chip Bread: Stir 150g of chocolate chips through the batter before pouring into the tin.
- Banana Nut Bread - Mix in 150g of chopped walnuts or pecans.
- Berry Banana Bread - Mix through 175g fresh or frozen raspberries, strawberries, blueberries or blackberries.
- Spiced Banana Bread: Add 1 teaspoon cinnamon and a pinch of nutmeg to warm things up.
- Mini Banana Breads: Divide the batter between lined muffin tins or mini loaf pans – perfect for lunchboxes!
How To Make Banana Bread
Have you got 5 minutes and one bowl?
That's all you need to make the best banana bread recipe!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Step 1: Use hand-held beaters, a stand mixer, a wooden spoon or a Thermomix to cream the room-temperature butter and brown sugar until pale and creamy.
- Step 2: Add the mashed bananas and room-temperature eggs and continue to mix until well combined.
- Step 3: Sift the plain flour and bi-carbonate soda (baking soda) into the mixture and then add the salt and vanilla extract.
- Step 4: Fold through gently with a spoon until just combined.
- Step 5: Pour the mixture into a greased and lined baking tin and sprinkle with a little raw sugar (this gives you the CRUNCHY cafe-style top!).
Bake for 1 hour or until a skewer comes out clean or with just a few crumbs.
Top Tip
If you notice the top starting to brown too much, pop a sheet of foil over it and keep baking until it’s cooked through.
Recipe Tips
- Use heavily speckled or black bananas – they’re the sweetest!
- Sprinkle the top of the batter with raw sugar before baking for the ultimate cafe-style crunchy top!
- Don’t overmix the batter – fold gently to keep it light and fluffy.
- If the top is browning too quickly, loosely cover it with foil halfway through baking.
- Insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it's cooked. If not, continue baking.
- If you don't have a loaf tin, use a 20cm (8 inch) round or square cake tin instead.
- Let it cool completely before slicing to avoid a gummy texture.
- Store at room temp in an airtight container for up to 4 days.
- Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 3 months.
- Warm in the microwave for 20 seconds for that fresh-out-of-the-oven taste.
- Serve thick slices with butter, cream cheese, or even a drizzle of honey!
Banana Bread FAQs
It’s not just moist… it’s super moist! Thanks to FOUR ripe bananas and 2 eggs, this recipe bakes into the softest, most delicious banana bread you’ll ever taste. Say goodbye to dry, crumbly loaves—this one’s your go-to for a cafe-style banana bread that’s perfectly tender every single time.
You sure can. Try reducing the brown sugar by ¼ cup if your bananas are very ripe – it will still be moist and flavourful.
Yes absolutely! You'll just need to reduce the cooking time - start checking around 15 minutes.
Totally normal! That split down the centre is from the batter rising quickly – it’s a good sign your bread is fluffy and cooked through
More Banana Recipes
Have you got some overripe bananas in your fruit bowl? From muffins to cakes, breads to blondies, and so much more, these are the very best banana recipes!
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Banana Bread
Ingredients
- 120 g unsalted butter softened
- 200 g (1 cup) brown sugar
- 4 bananas mashed, see notes
- 2 eggs room temperature
- 225 g (1 ½ cups) plain flour
- 1 teaspoon bi-carbonate of soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract or essence
- raw sugar optional, to sprinkle over the top
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm, or 8 inch x 4.5 inch) and set aside.
- Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes or until pale and fluffy.
- Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30 seconds or until well combined.
- Sift the plain flour and bi-carbonate soda (baking soda) into the bowl.
- Add the salt and vanilla extract and fold together with a spoon.
- Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
Thermomix Method
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm or 8 inch x 4.5 inch) and set aside.
- Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
- Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the eggs and mix for 5 seconds, Speed 5.
- Add the plain flour, bi-carbonate soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
Notes
- Gluten-Free Banana Bread: Swap the plain flour for a 1:1 gluten-free baking flour blend. Ensure that your gluten-free plain flour contains xanthan gum. If it doesn't, add 1 teaspoon xanthan gum along with the flour.
- Banana Chocolate Chip Bread: Stir 150g of chocolate chips through the batter before pouring into the tin.
- Banana Nut Bread - Mix in 150g of chopped walnuts or pecans.
- Berry Banana Bread - Mix through 175g fresh or frozen raspberries, strawberries, blueberries or blackberries.
- Spiced Banana Bread: Add 1 teaspoon cinnamon and a pinch of nutmeg to warm things up.
- Mini Banana Breads: Divide the batter between lined muffin tins or mini loaf pans – perfect for lunchboxes!
- Use heavily speckled or black bananas – they’re the sweetest!
- Sprinkle the top of the batter with raw sugar before baking for the ultimate cafe-style crunchy top!
- Don’t overmix the batter – fold gently to keep it light and fluffy.
- If the top is browning too quickly, loosely cover it with foil halfway through baking.
- Insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it's cooked. If not, continue baking.
- If you don't have a loaf tin, use a 20cm (8 inch) round or square cake tin instead.
- Let it cool completely before slicing to avoid a gummy texture.
- Store at room temp in an airtight container for up to 4 days.
- Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 3 months.
- Warm in the microwave for 20 seconds for that fresh-out-of-the-oven taste.
- Serve thick slices with butter, cream cheese, or even a drizzle of honey!
Bonnie C says
People always ask me for the recipe when I make this. It is by far the best one!
Lucy says
Thank you!