Easy Banana Bread Recipe

About the bake

If you're looking for an easy banana bread recipe then look no further. Banana loaf is such a great way of using over ripe bananas, the fruit adds moisture and sweetness to your bake making it a healthier snack option. 

Why Bake Our Easy Banana Loaf Bread?  

This banana bread recipe is easy to follow making it perfect for both beginners and experienced bakers. It is delicious in flavour and can be frozen once baked. Just slice beforehand so you can defrost a slice at a time.  If love the warming undertones of spice in your loaf, try replacing a tbsp of flour for ginger. It's a gamechanger!  Love banana in your bakes? Try our banana and chocolate chip muffin recipe! 

Top Tips

It's best to use ripe bananas for banana bread for several reasons: 

1. Sweetness: As bananas ripen, their starches convert into sugars, making them much sweeter
2. Moisture: Ripe bananas are softer and contain more moisture, which helps keep the banana bread moist
3. Ease of Mashing: Ripe bananas are easier to mash, which helps them blend more smoothly into the batter, ensuring an even texture throughout the bread
4. Flavour: Overripe bananas have a stronger banana flavour, which intensifies the taste of the banana bread

How ripe should bananas be for banana bread?

Generally the riper the bananas, the better. Your bananas should be:

• Very soft
• Covered in brown or black spots (or even mostly black work well)
• Strongly sweet-smelling

The more ripe they are, the sweeter and more flavourful your banana bread will be. However, if you spot any mould or off-putting odour this indicates your bananas are too far gone and should be composted or thrown away.

Can you put too much banana in banana bread?

Yes, adding too much banana to banana bread can make it heavy, damp, and potentially under-cooked. It can also throw off the balance of wet to dry ingredients, leading to a mushy texture. For best results follow our recipe. If you have too many bananas leftover, you can always freeze them for later use.

Why is my banana loaf soggy?

A soggy banana loaf is usually caused by one (or more) of these:

• Too much banana or liquid in the batter which can throw off the wet to dry ingredient balance
• Under-cooking – check with a skewer or knife; it should come out clean
• Not cooling properly – let it cool on a wire rack so moisture doesn’t build up underneath
• Using too small a tin for the mixture which can cause uneven cooking

How to Store

To store banana loaf and keep it fresh, wait until its cooled completely before storing. For short term storage, wrap it tightly in plastic wrap or place it in an airtight container where it will last up to 4 days. For medium-term storage, wrap it or place in an airtight container and refrigerate it for up to a week - although let it come to room temperature or warm before eating. For longer term storage you can freeze banana loaf. Wrap it tightly and place it in a freezer bag or airtight container, where it can last for up to 3 months. Make sure to defrost overnight or until room temperature, again you can warm slightly if you prefer. If you notice mould on your banana bread, it’s time to get rid of it.