This banana bread recipe is easy to make and doesn’t require any fancy equipment. It’s a great way to use up over ripe bananas and provides you with a healthy, homemade snack.
Enjoy a slice of this soft banana bread with a cup of tea or coffee, whenever you could use a little pick me up.
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Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Equipment
- Ingredient Notes
- How to Make Banana Bread
- More Snack Recipes from Green Homemaking
- Recipe Card
Why You’ll Love This Recipe
- Simple ingredients
- No need for any fancy equipment
- Great way to use up over ripe bananas that may otherwise go to waste
Ingredients
- 100g salted butter
- 100g coconut sugar or brown sugar
- 2 ripe bananas
- 1 egg
- 180g plain / all-purpose flour (1.5 cups) see ingredient notes
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
Equipment
- Large mixing bowl
- Medium size mixing bowl (to mix dry ingredients)
- Tablespoon & teaspoon
- Fork
- Silicone spatula (optional)
- Measuring cups or kitchen scale
- Parchment paper
- Loaf tin
Ingredient Notes
Flour
You can use plain or all-purpose flour for this recipe.
Alternatively, you can use freshly milled whole grain wheat flour.
If you are based in the UK then you can substitute the plain flour for self-raising flour and omit the bicarbonate of soda and baking powder.
I have also tried this recipe using Gluten Free self-raising flour (I used Doves Farm) and it turned out well.
Whatever flour you decide to use, I suggest keeping the amount to 180g / 1.5 cups. This is roughly the same weight as two bananas.
Bananas
The bananas used in this recipe need to be over ripe. That’s either yellow with lots of brown spots on, or turning black.
The riper the banana, the sweeter they become. This recipe won’t work with yellow or green bananas.
If you don’t have over ripe bananas, then you can place them in the oven with their skins still on for 10-20 minutes until they start to turn black.
Baking Soda & Baking Powder
Baking soda (aka bicarbonate of soda) and baking powder are two different ingredients. Both will need to be included in the recipe if you are using plain, all-purpose flour or any other flour that isn’t labelled as ‘self-raising’.
However, if you are using self-raising flour, which already contains ingredients to help the banana bread rise, then you can leave these two ingredients out of the recipe.
Sugar
I have used coconut sugar in this recipe, but you can use dark or light brown sugar instead.
Vegan Alternatives
If you would like to make this recipe vegan friendly then swap the butter for coconut oil and use a flax egg instead of an egg.
To make a flax egg you will need to combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix together well and allow to sit for 10 minutes to thicken before using.
How to Make Banana Bread
Step 1
In a large mixing bowl, combine the butter and the sugar. Softening the butter slightly will make it easier to mix together with the sugar. You can just use a tablespoon to do this, or an electric whisk.
Step 2
Peel the over ripe bananas and add them to the bowl with the butter and sugar. Use a fork to mash the bananas. It’s fine to have small lumps remaining in the mixture.
Step 3
Add an egg to the mixture and combine well using a fork or whisk.
Step 4
In a separate bowl combine the flour, cinnamon, bicarbonate of soda (baking soda), baking powder and salt.
Step 5
Add the flour mixture to the wet ingredients and use a spoon or spatula to combine well.
Step 6
Line a loaf tin with baking parchment paper. Transfer the mixture into a loaf tin.
Step 7
Place the loaf tin in a preheated oven for roughly 50 minutes at 180 °C / 350°F.
The banana bread is ready when you can insert a toothpick into the centre and it comes out clean. Allow it to cool before slicing.
Storage
Banana bread can be stored at room temperature in an air tight container for up to 3 days.
More Snack Recipes from Green Homemaking
Banana Bread Recipe
Equipment
- Medium size mixing bowl to mix dry ingredients
- Tablespoon & teaspoon
- Fork
- Silicone spatula (optional)
- Measuring Cups or kitchen scale
Ingredients
- ½ cup salted butter 100g
- ½ cup coconut sugar or brown sugar 100g
- 2 ripe bananas
- 1 egg
- 1.5 cups all-purpose / plain flour 180g see ingredient notes
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
Instructions
- In a large mixing bowl, combine the butter and the sugar. Softening the butter slightly will make it easier to mix together with the sugar. You can just use a tablespoon to do this, or an electric whisk.
- Peel the over ripe bananas and add them to the bowl with the butter and sugar. Use a fork to mash the bananas. It’s fine to have small lumps remaining in the mixture.
- Add an egg to the mixture and combine well using a fork or whisk.
- In a separate bowl combine the flour, cinnamon, bicarbonate of soda (baking soda), baking powder and salt.
- Add the flour mixture to the wet ingredients and use a spoon or spatula to combine well.
- Line a loaf tin with baking parchment paper. Transfer the mixture into the loaf tin.
- Place the loaf tin in a preheated oven for roughly 50 minutes at 180 °C / 350°F.
- The banana bread is ready when you can insert a toothpick into the centre and it comes out clean. Allow it to cool before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really hope you enjoy this recipe.
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Rachel says
I know you’re going to LOVE this recipe, it’s a firm family favourite here! Don’t forget that you can ask me any questions in this comments section and I’ll get back to you as soon as I can.