Soft, Moist & Beautifully Delicate Banana Bread.
This quick, easy, cheap banana bread ticks the correct boxes for a sweet treat. It’s not too heavy or sweet and has the perfect balance of flavours and richness, creating a mouth-watering experience. This recipe not only tastes fantastic but is also fun to make. As a result, we are making it the perfect treat.
Ingredients
- 190g (6.7oz) - Salted Butter, Softened
- 180g (6.3oz) - Brown Sugar
- 115g (4.06oz) - Unrefined Caster Sugar
- 3 - Large Free Range Eggs
- 315g (11.1oz) - Plain Flour (All Purpose)
- 6.5g (0.2oz) - Baking Powder
- 6.5g (0.2oz) - Bi-Carb Soda (Bicarbonate Soda)
- 4 - Large Bananas, Roughly Chopped
- 1 tsp (5ml) - Vanilla Extract
- ½ Cup (125ml) - Full Fat Milk
Instructions
- Preheat oven to 170°c - 340°f. Line a loaf pan with spray oil & parchment paper.
- Place the salted butter, brown sugar & unrefined caster sugar into a stand mixer bowl, attach the paddle & mix on medium speed for 4 minutes until pale, creamy & smooth. Add in the eggs one at a time, continue mixing for 1 minute until smooth. Stop the stand mixer.
- Add in the plain (all-purpose) flour, baking powder & bicarb soda, mix over low speed until just incorporated, scrape down the bowl with a spatula.
- Add in the roughly chopped banana, vanilla extract & full-fat milk. Mix over low speed for 10 seconds, increase the speed to medium & mix for 1 minute or until fully incorporated.
- Transfer the batter into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes or until an inserted skewer comes out clean. Remove & let cool for 10 minutes. Slice, portion & dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion. The recipe above creates 1 banana bread loaf, giving the average nutrition calculation of 1 single loaf, not per slice.
Recipe Notes
Banana Bread Storage Instructions
This can be stored in an airtight container in a cool dark space for up to 4 days. It can be stored in the fridge for up to 1 week and frozen for 6 months. For best results, eat it fresh.
Banana Bread Heating & Toasting Instructions
To warm and toast, place in a toaster, oven or microwave and heat or toast to your preference. Serve warm with cinnamon butter, regular butter, cream cheese or mascarpone cream cheese.
Ingredient Substitutes
There is no right or wrong answer to which ingredients you can or can’t add to banana bread or cake. Additional ingredients can be added, such as walnuts, macadamia nuts, peanuts, pecan nuts, raisins, and cranberries.
Add nuts or dried fruit to your banana bread or cake. Even better, you can add both to create a new texture profile. Best of all, you won’t need to change any original ingredients to make way for the add-ins. Fold them in at the end and bake as per recipe instructions.
What's The Difference Between Banana Bread & Banana Cake?
Honestly, there isn’t much difference between banana bread and banana cake. The bread variant wouldn’t usually have icing or frosting as the cake would. In theory, banana bread is generally made with heavier flour for a richer texture, such as plain flour (all-purpose flour) or bread flour, whereas banana cake calls for pastry flour or cake flour, which is a lot lighter.
Unrefined Caster Sugar Vs Regular Caster Sugar
Caster or fine sugar is usually available in-store in two varieties. The difference between unrefined and regular caster sugar is the presence or absence of molasses. During the processing stage of the sugar cane or beet, regular caster sugar has been stripped of the molasses. As a result, it gives it a white colour and pure sugary flavour.
Unrefined caster sugar is similar to brown sugar but not as heavy; it creates a more robust flavour in baked goods. In conclusion, if a recipe calls for unrefined caster sugar and you don’t have or can’t source it, it can be substituted for regular caster sugar with a 1:1 ratio.
Watch How To Make The Recipe
Did You Like This Banana Bread Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
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?
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.
I’ve had the pleasure in tasting this amazing banana bread!
The best ever!
And my grandkids agree! 😜
❤️ ❤️ ❤️
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?
Hi, Mel. Cow milk can be substituted for nut alternatives. Out of my own care, are you okay consuming butter as it has milk fats in it?
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.
Thank you, Grace. Happy to hear you like the website. Ill be continuously adding to it so stay tuned.
Very clear and concise. The website is looking great, Jack.
Hey, John. Thank you very much, that’s great to hear.
Hi Jack
I am really impressed with your new website.
Easy to follow and looks really professional.
Chris from Australia
Hi, Chris. Thank you very much, I really do appreciate it and am glad you like it!