Delicious & Moist Banana Bread Recipe

Friday, April 10, 2020

Banana bread is a well-loved treat in many households and is the perfect way to use up browning bananas. This recipe can be manipulated to fit the number of bananas you need to use up and is the perfect way to keep kids entertained while in lockdown! 

Ingredients You Will Need

  • 4 ripe, speckled bananas
  • 180g butter 
  • 180g self-raising flour 
  • 180g caster sugar
  • 2 free-range eggs 
  • A tbsp of baking powder


  1. Preheat the oven to 180C/Gas 4/350F and lightly grease a baking tin ~ I used a reusable tin liner but butter and flour work well too
  2. Measure out all the ingredients into separate bowls
  3. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy
  4. Mash the bananas in a bowl with a fork until the majority of the lumps are gone ~ In my house, we like it smooth without any lumps but this step is based on preference
  5. Mix the mashed banana and the eggs into the creamed mixture and whisk until well combined
  6. Fold in the flour and baking powder into the wet ingredients carefully so that the mixture doesn't split
  7. Pour the mixture into the baking pan and place in the oven for 40 minutes or until well risen and golden brown ~ A good way to tell is by piecing a cake tester into the centre. If it comes out clean, the bread is cooked
  8. Once taken out the oven, allow the banana bread to rest in its tin for 10 minutes to cool before removing it
  9. Once removed from the tin, place on a wire rack to cool before serving 

Serving idea: 

On top of my banana bread, I made some runny icing to drizzle over the bread. To do this I used icing sugar and water and flavoured it with some caramel flavouring that I purchased from Tesco. This was drizzled over the top of the bread and made it super tasty as was like banoffee flavoured banana bread. I'm sure if I had mixed the flavouring in the bread mix, it would have tasted amazing too!

Recipe adaptations:

Fewer bananas ~ If you don't have 4 ripe bananas lying around, you can adapt this recipe to suit you. The minimum amount of bananas you should use is 2. 
2 bananas: 160g butter, 160g sugar, 160g flour, the rest stays the same
3 bananas: 170g butter, sugar and flour, the rest stays the same


The whole family enjoyed this loaf. Although I had made too much mixture to fit in my little loaf tin, it worked amazingly well in a small, square cake tin. I managed to cut this into 10 decently sized banana bread fingers but this could have easily cus into 12 or even more. The texture was perfect; dense and moist but equally just as cakey as you would expect it to be. The caramel drizzle was also a nice touch to add as it broke up the banana flavour and added a different kind of sweetness. It went down a storm and within a few days, it had all gone! 

Let me know if you make this recipe and what you think of it. I would love to see your creations and adaptations! Comment below what your favourite baked treat is!

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  1. Yum!!! Looks so easy to make thank you ��

    1. Thank you! It was so easy to make, the longest part was the cooking! Deffinitly one to make this Easter weekend! Happy easter!! x

  2. This looks delicious. It’s killing me not to make banana bread but, it’s all I make out of lockdown so I’ve tried to branch out a little!

    Al x