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4.9 from 42 votes

Easy Peasy Banana Bread

Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16 slices
Calories: 201 kcal
Course: Dessert , Snacks , Cake , Baked Goods
Cuisine: British

Ingredients

  • 150 g unsalted butter melted (See Note 1)
  • 200 g self-raising flour I use brown, but this works equally well with white self raising flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt (See Note 1)
  • 150 g light soft brown sugar
  • 2 large eggs
  • 4 ripe bananas mashed
  • 50 g mixed seeds or nuts (optional)

Instructions

    Cup of Yum
  1. Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
  2. Put the butter in a small saucepan and melt gently on a very low heat. When all the butter is melted, turn off and leave to cool for a few minutes.
  3. Line 2 small (1lb) loaf tins with loaf tin liners or greaseproof paper. (See Note 2.)
  4. Next, tip the flour into a large bowl and add the bicarbonate of soda, salt and sugar. Stir to combine.
  5. Peel the bananas and rip them into chunks. Place the banana chunks in a small bowl or jug. Use a potato masher to mash them roughly, then add the eggs and stir to combine.
  6. Tip the eggs and banana mixture into the dry ingredients and stir thoroughly until you have a thick batter. Add the cooled melted butter and stir well.
  7. Finally add the seeds or nuts, if you are using them, and stir once more until the seeds are evenly distributed.
  8. Divide the mixture equally between the 2 loaf tins and cook the banana bread in your preheated oven for 45 minutes. Check they are cooked by inserting a skewer (or teaspoon handle) into the middle of your banana bread. If they are done, the skewer will come out clean. If not, cook your banana bread for a further 3 minutes and check again.
  9. When your banana bread is cooked, remove from the oven. Allow to cool for 5 minutes, then remove from the tin. Peel off the liners / greaseproof paper and cool on a wire rack… or enjoy while it is still warm!

Notes

  • You can use salted butter instead of unsalted butter + salt, if you prefer.
  • For best results use loaf tin liners. If you don't have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
  • You can use salted butter instead of unsalted butter + salt, if you prefer.
  • For best results use loaf tin liners. If you don't have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 201kcal (10%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 41mg (14%) Sodium 119mg (5%) Potassium 140mg (4%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 283IU (6%) Vitamin C 3mg (3%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 201

% Daily Value*

Calories 201kcal 10%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 119mg 5%
Potassium 140mg 3%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 283IU 6%
Vitamin C 3mg 3%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.