Banana Bread

PREP

10 mins

|

COOK

50 mins

|

SERVES

12 slices

|

DIFFICULTY

Medium

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Chef Jack Ovens
Qualified Chef · 1.63M Subscribers
Updated August 2026

This banana bread uses frozen and thawed bananas rather than just very ripe ones, which gives you a stronger banana flavour and a bit more natural sweetness once they’ve been through the freezer.

Creaming the butter and sugar properly is what gives this loaf a light crumb rather than a dense one, and going easy on the mixing once the flour’s in keeps it from turning tough.

It keeps well and freezes even better, so it’s worth making a full loaf even if it’s just for you.

Banana Bread

BAKING · SNACK · MEDIUM

Why You'll Love This Banana Bread

Moist, properly banana-flavoured, and easy to get right

Freezing and thawing the bananas first breaks them down and concentrates their flavour, so you get a stronger banana taste than you would from just using very ripe ones.

Creaming the butter and sugar properly traps air into the mixture, which is what gives this loaf its light crumb instead of a dense, heavy one.

And checking doneness with a skewer in the centre, not just the edges, means you won't end up with a loaf that's underbaked in the middle despite looking done on top.

Banana Bread

Print Recipe
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Calories: 375.9kcal
Servings: 1 Loaf
Metric - Imperial

Ingredients

  • 190 g Salted Butter Softened
  • 180 g Brown Sugar
  • 115 g Raw Sugar
  • 3 Eggs
  • 315 g Plain Flour All purpose
  • 6.5 g Baking Powder
  • 6.5 g Bicarbonate of Soda
  • 4 large Bananas Frozen & Thawed
  • 1 tsp Vanilla Extract
  • 125 ml Full Fat Milk
Makes: 24 x 13cm rectangle, 6.5cm height

Method

  • Preheat the oven to 170°C (340°F). Line a loaf pan with spray oil and parchment paper.
  • Place the salted butter, brown sugar, and caster sugar into a stand mixer bowl. Using the paddle attachment, mix on medium speed for 4 minutes, until pale, creamy, and smooth. Add the eggs one at a time, continuing to mix for 1 minute until smooth. Stop the mixer.
  • Add the flour, baking powder, and bicarb soda, and mix on low speed until just incorporated. Scrape down the bowl with a spatula.
  • Add the roughly chopped banana, vanilla extract, and milk. Mix on low speed for 10 seconds, then increase to medium and mix for 1 minute, or until fully incorporated.
  • Transfer the batter into the prepared loaf pan and bake for 45-50 minutes, or until an inserted skewer comes out clean. Remove and let cool for 10 minutes. Slice, portion, and dig in.
Chef's Tips
Make sure the butter is properly softened, not melted, before creaming — this is what traps air into the mixture and gives the banana bread a lighter crumb.
Don't overmix once the flour goes in — mix just until incorporated, as overworking the batter develops too much gluten and can make the loaf dense and tough.
Check doneness with a skewer in the centre of the loaf, not just the edges — banana bread can look done on top while the middle is still underbaked, since the bananas add extra moisture.
Storage & Reheating
This will keep at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months — slice before freezing so you can pull out individual portions. To reheat or refresh a slice, warm briefly in the microwave or toast lightly in a pan.
Serving 1SliceCalories 375.9kcalCarbohydrates 56.4gProtein 5.4gFat 15.1gSaturated Fat 7.9gPolyunsaturated Fat 0.79gMonounsaturated Fat 3.25gTrans Fat 0.5gCholesterol 79.5mgSodium 311.2mgPotassium 258.9mgFiber 1.6gSugar 33gVitamin A 467.97IUVitamin C 6.23mgCalcium 74.8mgIron 0.6mg
Common Questions
Why freeze and thaw the bananas instead of just using ripe ones?⌄
Freezing breaks down the banana's cell structure, so once thawed they're softer and release more of their natural sugars and flavour. You end up with a stronger banana taste than you'd get from very ripe bananas alone.
Why is my banana bread dense instead of light?⌄
This usually comes down to two things: the butter wasn't properly softened before creaming, or the batter was overmixed once the flour went in. Cream the butter and sugar until pale and fluffy, and mix the flour in just until incorporated.
How do I know when it's properly cooked through?⌄
Insert a skewer into the centre of the loaf, not just near the edges. It should come out clean. Banana bread can look done on top while the middle is still underbaked, since the bananas add a lot of extra moisture.
Can I freeze banana bread?⌄
Yes, it freezes really well for up to 3 months. Slice it before freezing so you can pull out individual portions as needed, then warm briefly in the microwave or toast lightly in a pan to refresh.
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12 thoughts on “Banana Bread”

  1. Joana

    Hi! Great recipe! I was wondering, why in the nutritional guide there are some percentages that are bigger than 100%? Am I missing something or is there a coma missing?

    Reply
    1. Chef Jack Ovens

      Hi, Joanna. As listed under the recipe card, the nutrition calculation is based on daily averages and is calculated for the whole loaf, not individual slices or portions. As a result, the nutrition guide is saying that eating the whole loaf to yourself in 1 day is way more than the recommended daily averages. Hope that makes sense.

      Reply
  3. Mel Ken

    I was excited to test out your recipe, until I saw your recipe has milk in. I am allergic to milk.

    What else can I use instead of milk?

    Reply
  4. GraceV

    Looking forward to trying this beautiful and simple-looking recipe. Beautifully laid out! I like your site already @ChefJackOvens. Thank you. @MelKen, try almond milk or any nut milk should work.

    Reply
5 from 2 votes

Leave a Comment

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12 thoughts on “Banana Bread”

  1. Joana

    Hi! Great recipe! I was wondering, why in the nutritional guide there are some percentages that are bigger than 100%? Am I missing something or is there a coma missing?

    Reply
    1. Chef Jack Ovens

      Hi, Joanna. As listed under the recipe card, the nutrition calculation is based on daily averages and is calculated for the whole loaf, not individual slices or portions. As a result, the nutrition guide is saying that eating the whole loaf to yourself in 1 day is way more than the recommended daily averages. Hope that makes sense.

      Reply
  3. Mel Ken

    I was excited to test out your recipe, until I saw your recipe has milk in. I am allergic to milk.

    What else can I use instead of milk?

    Reply
  4. GraceV

    Looking forward to trying this beautiful and simple-looking recipe. Beautifully laid out! I like your site already @ChefJackOvens. Thank you. @MelKen, try almond milk or any nut milk should work.

    Reply
5 from 2 votes

Leave a Comment

Your email address will not be published. Required fields are marked *

Made this? Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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