This easy banana bread is moist and full of flavour. It’s delicious served hot straight from the oven, it holds together well when toasted and is equally good cold with a smear of butter.
I seem to buy bananas a lot more often than I eat them. As a fresh fruit, we just seem to go for anything else in the fruit bowl or fridge first. I like them, they just seem to be the thing that gets passed over.
Having said that, I hate to waste food so it’s lucky then that bananas are such a forgiving fruit. They are at their best for eating when they’re mostly yellow but when speckled with brown or even fully black the sugars are at their maximum and their texture perfect to incorporate into baking.
This easy banana bread is a great way to use up a few over-ripe bananas but oaty banana pancakes, smoothies and banana breakfast muffins are also delicious options.
How to make our easy banana bread
Like most of our everyday recipes on the site our easy banana bread has 10 ingredients or less, this in turn leads to simpler and faster recipes to make and more time with family and friends enjoying the results.
This is a regular recipe in my banking rotation because it is so versatile and because I make it so often there are several shortcuts you can take based on what equipment you have on hand.
There are several ways you can cream the butter and sugar then incorporate the egg and vanilla. If you have a stand mixer or a hand mixer they will both work equally well. If you don’t then you can do it perfectly well by hand, grab a fork and with a little bit of an arm workout you can mix it up in a couple of minutes.
While I generally sift dry ingredients it’s not strictly necessary in this recipe. Commercially made flours are generally triple sifted and if stored well they should remain soft and separated in your cupboard.
Once the batter is recipe you’ll want to cook it in a loaf tin. I recommend greasing the tin, use a cooking spray if you prefer but also line it with a sling of baking paper. This just makes it even easier to lift out of the tin while still hot to cool on a wire rack without it breaking.
Once you have the batter in the pan smooth the top off relatively flat and stud the top with nuts if you like them. It then goes into an oven heated to 180 Celcius for 55 minutes. It’s a relatively long bake but the loaf comes out deliciously moist. If you think your oven is running a bit hot and it might be ready early just insert a toothpick a couple of times and check it comes out clean if it does you are ready to remove it from the oven.
If you enjoyed this recipe please consider saving it to Pinterest. It helps us, and it helps others searching for inspiration in the kitchen.