Moist banana bread
One-bowl loaf for the spottiest bananas
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 10
Ingredients
Method
0/5 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 900g (2lb) loaf tin and line it with baking paper.
Step 2: Mash 3 very ripe bananas in a large bowl, then whisk in 3 ½ oz butter, 5 ½ oz light brown sugar, 2 eggs and 1 tsp vanilla extract until smooth.
Step 3: Add 8 oz plain flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ¼ tsp salt and fold together until just combined. Stir in 2 ⅛ oz walnuts.
Step 4: Scrape into the tin and bake until risen, golden and a skewer comes out clean. Cover with foil if it browns too quickly.
60 minStep 5: Cool in the tin for 10 minutes, then on a rack before slicing.
10 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does moist banana bread take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of very ripe bananas?
- 120g (½ cup) apple sauce per banana (less banana flavour).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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