Who doesn't love freshly baked, delicious, homemade banana bread!? This recipe is so so so SIMPLE, EASY and FOOLPROOF. One of my favourite things about making my own banana bread (aside from the fact that you know exactly what's in it) is that the kitchen always smells heavenly!
First things first, make sure you USE VERY RIPE BANANAS. Like the ones that have dark brown spots all over them and are soft to touch. These bananas are very sweet and the only ones you want to use when baking banana bread.
- Self raising flour is just plain flour with added baking powder. To make self-raising flour, simply add 2 teaspoon of baking powder for every cup (150g) of plain flour.
- Dark brown sugar is preferred instead of caster sugar as the molasses in dark brown sugar adds depth of flavour into the banana bread.
- Vanilla essance not only adds a lovely vanilla scent, vanilla also helps enhance the flavours of all ingredients here. Without it, you'll find the banana bread will taste a little flat and even get the feeling that something's missing but can't grasp why.
Step by step instructions
Before you begin, preheat the oven to 180°C (356°F) convention setting. Next, roughly mash bananas with a fork and melt the butter (in a microwave or on the stove).
STEP 1. In a large bowl, combine all the ingredients except for the self-raising flour and mix well with a whisk.
STEP 2. Add self-raising flour into the bowl and whisk thoroughly until it looks like picture #3 above. There will be little chunks of bananas - you want that, it'll taste great.
STEP 3. Lightly butter a non-stick loaf pan (average size will do) and pour the batter into the prepared pan, scraping with a silicone spatula.
STEP 4. Now pop this baby into the oven and bake for about 50 minutes or until a skewer comes out clean when pierced.
Once the banana bread is cooked, leave it in the baking loaf pan for about 5 minutes then turn it out onto a rack to cool until it's safe enough to eat without burning your mouth 😉
Tips for making this delicious
- To speed up the ripening process of bananas, you can store them in a paper bag and close loosely. Or just wait a few more days. Either way, keep them away from the fridge.
- Use a thin wooden skewer to check whether the banana bread is cooked or not. Depending on your oven, cooking time may vary. If the skewer comes out clean (when pierced in the centre of the bread) that means the banana bread is cooked. If not, pop it back in the oven and check every 5 minutes after the suggested cooking time.
- If you don't have self-raising flour, simply add 2 teaspoon of baking powder for every cup (150g) of plain flour.
Have these easy to make banana bread slices as is or toasted with a thick layer of salty butter. Either way, you're going to love this recipe!
Thanks for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
- 300 g super ripe, mashed bananas about 3 large
- 250 g self-raising flour (see Note 1)
- 100 g unsalted butter melted
- 50 g dark brown sugar (see Note 2)
- 2 eggs
- 1 teaspoon vanilla essence
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 180°C (356°F), convention setting (fan-forced at 160°C/320°C).
- In a large bowl, combine all ingredients except for the self-raising flour and mix with a whisk.
- Add self-raising flour and whisk until well combined. There will be little chunks of bananas, that's okay, adds character.
- Pour and scrape batter into a lightly buttered non-stick loaf pan.
- Bake for about 50 minutes or until a skewer comes out clean when pierced.
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