Banana Bread

A super easy, one-bowl banana bread that’s so quick and easy to prepare! The secret to the ultra-moist texture? Using FOUR perfectly ripe bananas!

5 from 221 votes

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Course: breads and loaves

Cuisine: western

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: serves

Calories: 187kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

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.

Video

Notes

BANANA BREAD 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!

RECIPE NOTES & 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!

Nutrition