Banana Bread Recipe

Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.

You can’t go past a good homemade banana bread. One slice after another – and before you know it you have eaten a whole loaf. Make sure you use really ripe bananas, as they bring about a deep, sweet banana flavor. Often I spread a cream cheese icing on top, finished with toasted chopped walnuts – but it wouldn’t be a bread then, would it? Tip: you can also make this delicious banana bread recipe in bread maker appliance easily.

Makes 1 x 23cm LOAF

220g self-raising flour

¼ tsp baking soda

¼ tsp ground cinnamon

¼ tsp salt

80g sugar

45g brown sugar

2 eggs

60ml milk

1 tsp vanilla extract

75g melted butter or vegetable oil

200g mashed ripe banana

20–30g rolled oats, for topping

Lightly brush a 23cm loaf tin with melted butter. In a large bowl sift together self-raising flour, baking soda, cinnamon and salt.

In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined.

Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, until just combined.

Pour batter into the prepared loaf tin and sprinkle the top evenly with rolled oats. Bake in a preheated 180ºC oven for 40–45 minutes, or until a skewer inserted into the center of the loaf comes out clean. Cool in the tin for 10 minutes, then tip loaf out onto a wire rack to cool completely before slicing.

This recipe is found in the cookbook “Bread” by Dean Brettschneider and is printed with permission.