- Dish type
- Cakes with fruit
- Banana cake
- Banana bread
The light brown soft sugar in this recipe adds a delicious depth to this banana bread. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.
126 people made this
IngredientsMakes: 1 loaf
- 4 ripe bananas, cut into chunks
- 275g light brown soft sugar
- 110g unsalted butter, softened
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons full fat milk
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
MethodPrep:15min ›Cook:40min ›Extra time:55min › Ready in:1hr50min
- Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin.
- Place the bananas into a large plastic resealable bag, seal the bag and squash the bananas with your fingers until very well mashed. Set the bananas aside. Place the light brown soft sugar and butter into a mixing bowl and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes.
- Cut a corner from the plastic bag and squeeze the mashed bananas into the bowl of light brown soft sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract and milk until the mixture is well combined. Switch the mixer to low speed and gradually beat in the flour, bicarbonate of soda, baking powder and sea salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf tin.
- Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A skewer inserted into the centre of the loaf should come out clean.
You can also make these into muffins or cupcakes. Simply adjust the baking time accordingly.
Reviews & ratingsAverage global rating:(119)
Reviews in English (101)
the best ever really moist and bananaeeyy only thing I would do is cut down the sugar a little bit because its really sweet. I put it into muffin casses for the kids too take to school and they couldn't get enough-29 Sep 2010
Made it healthier.cut down the sugar to 200g because they came out very sweet the first time. Also added some sultanas this time I made them and it aded that little bit of extra taste and texture It was my friends 3 year olds idea she was helping me and told me "they had to have raisins in them" LOL-29 Sep 2010
Best-Ever Banana Bread Recipe
Mitch Mandel and Thomas MacDonald
Most banana bread recipes call for twice the amount of butter that we use here, but to keep the loaf moist and rich and tasting intensely of its namesake fruit, we cut the butter and added an extra banana and a bit of our favorite Greek-style yogurt. This is no breakfast of champions, but it's a healthier alternative to other banana breads or, even worse, a banana, bran, or blueberry muffin (hard to believe, but they truly are bad for you).
A slice of this will treat you well at breakfast and will still provide you with the nutrients of banana that other banana bread recipes tend to drown out with too many heavily caloric ingredients. Better yet, make it for dessert. Toast it up and serve with a bit of whipped cream for a true treat.
Nutrition: 350 calories, 12 g fat (4.5 g saturated), 27 g sugar
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1 cup Country Crock® Spread
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread set aside.
Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack remove from pan and cool completely.
How do you make banana bread:
- First, you toss together your flour, sugar, baking soda, and salt in a large mixing bowl.
- Then you mash your bananas with a fork.
- Mix the mashed bananas with your eggs, vegetable oil, and vanilla extract in a separate bowl.
- Mix the wet and dry ingredients together. Pour the batter into a 9″ pan and bake at 325F for about an hour.
1 stick butter or 8 tablespoons or 1/2 cup, melted
1/2 cup white granulated sugar
3 medium sized bananas, mashed
1 teaspoon vanilla extract
Whisk together flour and baking soda in a large bowl and set aside. Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.
Swirl for Batter
1 teaspoon ground cinnamon
1/2 cup chopped nuts, (pecans or walnuts), Optional
Combine and spread on top of the banana batter. Take a knife and swirl into batter. Bake in preheated 350 degree oven 65 to 70 minutes checking until done as ovens vary. It took mine 70 minutes to cook. Remove from oven and let cool. Drizzle on topping below.
Topping for Cooked Banana Bread
3 tablespoons milk, more or less
1/2 teaspoon vanilla extract
Whisk together and drizzle over cooled banana bread.
You can freeze this bread or reheat. It keeps well for several days in a cool, dry place. You can also refrigerate. Makes one loaf. Enjoy!
Best Ever Banana Bread Recipe
Until I found this recipe, I used to throw bananas that turned black and soft straight into the composter. Not any more! Bananas gone past their prime are the best for this recipe and if you have more of them then what the instructions call for – do not worry – use them – it will make the bread even better! And the good thing is that you can store this delicious bread in your freezer for a long time – when you defrost it, it will taste as if you had just baked it that day!
Best Ever Banana Bread
- 1-1/2 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1/4 cup of sugar
- 1/2 cup of chopped walnuts
- 2 eggs, beaten
- 1/3 cup of corn syrup
- I cup of mashed bananas
- Stir dry ingredients together in a large bowl.
- Stir in nuts.
- Mix remaining ingredients together in another bowl.
- Make a well in the centre of the dry ingredients, pour in liquid, stir only until flour is moistened.
- Spoon into a greased loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″)
- Bake at 350F for 55 to 60 minutes
Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!
- 1 cup mashed very ripe bananas
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup sour cream (light or regular)
- 2 eggs well beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- In a large bowl, mix together well the bananas, sugar, oil, sour cream and eggs.
- In another bowl, mix together the flour, baking powder, baking soda and salt.
- Then add the dry mix to the banana mix, stirring until just combined. It couldn&apost be easier!
- Bake in a greased 9 by 5 inch loaf pan at 325 degrees for 1 to 1 1/4 hours or until a tester comes out clean.
- Cool for five minutes before removing from pan.
- For the Banana Bread
- Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread set aside.
- Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan*.
- Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack remove from pan and cool completely. If desired, top with Vanilla Glaze.
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Minus the cinnamon, I discovered this Bon Appetit Recipe in 1980? in their section called R.S.V.P. Wish I could remember the restaurant the recipe originally came from, as it's been a winner in our family for 41 years. I've baked it hundreds of times, and it's a never fail favorite.
Has been my comfort banana recipe since lockdown. It was so easy to follow and always giving me the flawless results. I love adding walnuts and raisins for added crunch and chew!
So glad I stumbled upon this recipe. I always triple the recipe and bake in different sized pans to freeze & enjoy another time. Definitely cut the sugar down to 1 cup per recipe. I often add a bit of frozen blueberries or cherries, dried craisons or mini chocolate chips for a twist.
I should add that I only use 1 cup of sugar and it comes out just right.
This is an excellent recipe that gives consistent results. I have made this probably 10 times over the past 2 years. I have made two other recipes for banana bread from Epicurious and this one is easily the best.
I have made this recipe (minus the cinnamon) for YEARS and get rave reviews. In fact, I'm baking 4 loaves today for my office pot luck tomorrow. I originally found this recipe (again, minus he cinnamon) in the Bon Appetit Annual Book "Breakfasts and Brunches." I can't find my book so looked up the recipe and I know this is it! Also, I don't use nuts in it because prefer my banana bread non crunchy.
We Tested 4 Famous Banana Bread Recipes and Did *Not* Expect These Results
With so many “perfect,” “best,” and “easy” banana bread recipes out there, it’s hard to know which one really takes the cake. Is it the one with the most bananas, or the abundance of chocolate chips? Can it really be done in one bowl, or is it worth pulling out the stand mixer?
So we made it our mission to find the ultimate banana bread — the one that would become our go-to solution to a bunch of overripe bananas on our counter. One that’s easy to make, and lures family members into the kitchen with its sweet aroma as it bakes. One that’s special enough to make it memorable, but not too finicky that it can’t be done without a trip to the grocery store.
To do this, we turned to you, our readers. In an Instagram poll, we asked you to share your favorite banana bread recipes, and then we pitted the four most popular answers against one another in a recipe showdown.
The perfect banana bread has a strong banana flavor and a caramel-brown crust (and yes, I’ll award extra points if that crust has a crunchy sugar topping). Banana bread should be moist and tender, but still able to hold a firm slice. How the bread holds up to toasting the next morning is also under consideration. Finally, banana bread should be easy to make and require very few dishes.
Sometimes these battles are more about gleaning smart tips and techniques from recipes, rather than finding a single perfect recipe. That’s what happened here. I baked four famous banana bread recipes — Chrissy Teigen’s, Flour Bakery’s, America’s Test Kitchen’s, and Smitten Kitchen’s — and honestly, I was shocked to discover that no single recipe had everything I was looking for (although a few came close).
I baked all of the breads in the same oven and used the same standard loaf pan, except for Chrissy Teigen’s recipe, which calls for a Bundt pan. The bananas came from two large bunches purchased on the same day and allowed to ripen together.
- 1 egg
- 1 cup granulated sugar
- 1/2 cup Hellmann's mayonnaise
- 1 tsp vanilla
- 3 medium-ripe bananas , peeled and mashed
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped walnuts
- PREHEAT oven to 350F. Grease a 9 loaf pan.
- WHISK egg in a large bowl. Whisk in sugar, mayo, vanilla and bananas until combined.
- STIR flours with baking powder and salt in a medium bowl. Add 3/4 cup walnuts. Fold into banana mixture until no white streaks remain.
- SCRAPE into prepared pan and smooth top. Sprinkle with remaining 1/4 cup walnuts.
- BAKE in centre of oven until a cake tester inserted into the middle of the loaf comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 15 min. Turn out loaf and cool completely, about 30 min.