Banana Bread Recipe Moist and Easy Loaf
There’s a certain magic that happens when the scent of a freshly baked banana loaf starts to fill the house. It’s a smell that promises warmth, comfort, and a moment of pure, simple pleasure. For me, that aroma is intertwined with countless weekend mornings and lazy afternoons. This isn’t just any banana bread recipe; it’s the one that has become a constant in our kitchen. I make this at least once a week – it’s become a family favourite, requested by my kids more often than any other bake.
What sets this particular banana loaf apart is its texture. We’re aiming for a wonderfully moist and tender crumb that’s rich with a deep, caramelised banana flavour, not just a hint of it. The top develops a beautiful, slightly crisp, golden-brown crust that provides a lovely contrast. We achieve this through a careful balance of ingredients and a couple of key techniques I’ve honed over time. The secret lies in using truly overripe bananas – the spottier and blacker, the better – as their concentrated sugars are what give the loaf its signature sweetness and moisture.
This recipe is ideal for anyone who appreciates a bake that feels both special and straightforward. It’s the perfect solution for using up those bananas sitting on the counter, transforming them into something truly delightful. It works beautifully for a weekend breakfast, an afternoon treat with a cup of tea, or even packed into a lunchbox. Everyone seems to love this version, from toddlers to grandparents, making it a reliable and cherished recipe in my collection.
Recipe Overview
This banana bread recipe delivers a consistently moist, flavourful loaf with a soft, tender crumb and a beautifully golden top. After testing this recipe five times, I finally got it just right, balancing the sweetness and ensuring it never turns out dry. The key is the combination of melted butter for flavour and a little oil for lasting moisture. Expect a rich banana taste, complemented by a subtle hint of cinnamon and vanilla.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10-12 slices
- Difficulty: Easy
Why You’ll Love This Banana Bread Recipe
- Genuine Flavour: This loaf has a deep, authentic banana flavour, thanks to using very ripe bananas and a touch of brown sugar which adds a lovely caramel note. It’s sweet but not overly so.
- Ready in Under 90 Minutes: From gathering your ingredients to pulling a warm, fragrant loaf out of the oven, the whole process takes about an hour and a half, with only 15 minutes of active work.
- Flexible Recipe: You can easily adapt this base recipe. Fold in 100g of chocolate chips for a decadent treat, or add 75g of chopped walnuts or pecans for a bit of crunch.
- Great for Any Occasion: It’s a wonderful bake for a slow Sunday morning, a welcome addition to a bake sale, or a thoughtful gift for a new neighbour. It also freezes brilliantly.
- Family Tested: My children absolutely adore this banana bread, either still slightly warm from the oven or toasted with a bit of butter the next day. It always gets compliments from friends and family.
Ingredients You’ll Need
For this recipe, we’re using standard pantry staples. The most crucial ingredient is your bananas – they must be very ripe, with plenty of black spots. This is non-negotiable for the best flavour and texture! I always use Tate & Lyle Fairtrade caster and light brown sugars for consistent results in my baking.
- 3 large, very ripe bananas (about 400g unpeeled)
- 125g unsalted butter, melted
- 50ml vegetable or sunflower oil
- 150g light brown soft sugar
- 50g caster sugar
- 2 large free-range eggs
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional, but recommended)
Marcus’s Tip: If your bananas aren’t quite ripe enough, you can speed up the process. Place them on a baking tray and bake at 150°C (130°C fan) for 15-20 minutes, or until the skins are completely black. Let them cool before using. The heat intensifies their sweetness beautifully.
How to Make This Banana Bread Recipe
The process for making this banana loaf is straightforward. We’ll be using the ‘muffin method’, which involves mixing the wet and dry ingredients separately before combining them. This helps prevent over-mixing, ensuring a tender crumb every time.
- Prepare Your Tin and Oven: First, preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to act as handles for easy removal later.
- Mash the Bananas: In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork. You want them mostly smooth, but a few small lumps are perfectly fine and add to the texture.
- Combine the Wet Ingredients: To the mashed bananas, add the melted butter, oil, both the light brown and caster sugars, the eggs, and the vanilla extract. Whisk everything together until it’s well combined and the sugar has started to dissolve. I find that a simple hand whisk works best here.
- Mix the Dry Ingredients: In a separate bowl, sift together the plain flour, bicarbonate of soda, salt, and ground cinnamon (if using). Sifting is an important step as it aerates the flour and removes any lumps, leading to a lighter loaf.
- Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or a wooden spoon, gently fold everything together until just combined. Be careful not to over-mix; a few streaks of flour are okay. Over-mixing develops the gluten in the flour, which can lead to a tough, rubbery banana bread.
- Fill the Tin and Bake: Pour the batter into your prepared loaf tin and smooth the top with your spatula. You can sprinkle a little extra caster sugar over the top for a crispier crust if you like.
- Bake to Perfection: Place the tin in the centre of the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a skewer or cocktail stick into the thickest part of the loaf – it should come out clean. If it’s browning too quickly on top, you can loosely cover it with foil for the last 15-20 minutes of baking.
- Cool Before Slicing: Once baked, let the banana loaf cool in the tin for about 10 minutes before using the parchment paper handles to lift it onto a wire cooling rack. Allow it to cool completely before slicing. This is the hardest part, I know, but it helps the loaf set and makes for much neater slices!
Tips From My Kitchen
- Temperature Control: Ovens can vary, so get to know yours. An oven thermometer is a cheap and invaluable tool. If you find your bakes often brown too fast, your oven may be running hot. Loosely tenting the loaf with foil halfway through baking is the best way to prevent a burnt top and a raw middle.
- The Secret Step: I learned that letting the batter rest for 10 minutes before pouring it into the tin can make a real difference. This allows the bicarbonate of soda to begin reacting with the acidic components in the batter, which can give the loaf a slightly better rise and a more tender texture.
- Make-Ahead: While the batter is best made fresh, the loaf itself is an excellent make-ahead bake. Its flavour actually deepens and improves the day after it’s baked, making it ideal for preparing in advance.
- Storage: This banana bread will keep beautifully for up to 4 days. Store it in an airtight container at room temperature. You can also freeze it. I recommend slicing it first, so you can take out a single slice whenever you fancy. It will last for up to 3 months in the freezer.
Equipment You’ll Need
- 900g (2lb) loaf tin
- Baking parchment
- Large and medium mixing bowls
- Fork or potato masher
- Whisk
- Spatula or wooden spoon
- Wire cooling rack
Delicious Variations to Try
While this recipe is wonderful as it is, it also serves as a fantastic base for customisation. Here are a few of my favourite ways to mix things up:
- Chocolate Chip and Walnut: A classic for a reason! Gently fold in 100g of dark chocolate chips and 75g of toasted, roughly chopped walnuts into the batter at the final mixing stage. The melted chocolate and crunchy nuts are a fantastic addition.
- Spiced Version: For a warmer, more autumnal feel, increase the cinnamon to 1 full teaspoon and add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground nutmeg to the dry ingredients. This complements the sweet banana perfectly. If you’re looking for another comforting bake, our Maple Pecan Sticky Buns Recipe is a real treat.
- Vegan Option: You can adapt this recipe to be plant-based. Replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to sit for 5 minutes). Use a vegan butter substitute or increase the oil to 175ml total.
What to Serve With This Banana Bread Recipe
This banana loaf is truly lovely on its own, but a few simple accompaniments can elevate it even more. Here are a few ideas:
- A Spread of Butter: There is nothing quite like a thick slice of slightly warm banana bread with a generous spread of good quality salted butter that melts right into the crumb.
- With a Dollop of Yoghurt: For a lovely breakfast or brunch, serve a slice with a spoonful of thick Greek yoghurt and a drizzle of honey or maple syrup. The tanginess of the yoghurt cuts through the sweetness of the loaf.
- A Good Cup of Tea: A classic pairing. A strong cup of English breakfast tea or a fragrant Earl Grey works wonderfully alongside the sweet, comforting flavours of the banana bread.
Frequently Asked Questions
Banana Bread
Ingredients
Method
- Prepare Your Tin and Oven: First, preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to act as handles for easy removal later.
- Mash the Bananas: In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork. You want them mostly smooth, but a few small lumps are perfectly fine and add to the texture.
- Combine the Wet Ingredients: To the mashed bananas, add the melted butter, oil, both the light brown and caster sugars, the eggs, and the vanilla extract. Whisk everything together until it's well combined and the sugar has started to dissolve. I find that a simple hand whisk works best here.
- Mix the Dry Ingredients: In a separate bowl, sift together the plain flour, bicarbonate of soda, salt, and ground cinnamon (if using). Sifting is an important step as it aerates the flour and removes any lumps, leading to a lighter loaf.
- Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or a wooden spoon, gently fold everything together until just combined. Be careful not to over-mix; a few streaks of flour are okay. Over-mixing develops the gluten in the flour, which can lead to a tough, rubbery banana bread.
- Fill the Tin and Bake: Pour the batter into your prepared loaf tin and smooth the top with your spatula. You can sprinkle a little extra caster sugar over the top for a crispier crust if you like.
- Bake to Perfection: Place the tin in the centre of the preheated oven and bake for 60-70 minutes. To check if it's done, insert a skewer or cocktail stick into the thickest part of the loaf – it should come out clean. If it's browning too quickly on top, you can loosely cover it with foil for the last 15-20 minutes of baking.
- Cool Before Slicing: Once baked, let the banana loaf cool in the tin for about 10 minutes before using the parchment paper handles to lift it onto a wire cooling rack. Allow it to cool completely before slicing. This is the hardest part, I know, but it helps the loaf set and makes for much neater slices!
Notes
I truly hope this banana bread recipe brings as much joy to your kitchen as it does to mine. It’s a simple, honest bake that never fails to make the house smell wonderful and put a smile on everyone’s face. If you give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know! Happy baking.
– Marcus Bennett
