Baking · Easy
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Classic Moist Banana Bread
A tender, deeply flavoured loaf made with very ripe bananas and brown sugar. One bowl, no mixer.
Prep15 min
Cook55 min
Total70 min
Serves10
The riper the bananas, the better — look for skins that are mostly brown. Melted butter and brown sugar keep the crumb moist for days, and mixing just until the flour disappears keeps it tender rather than tough.
Method
- Heat the oven to 175°C (350°F). Grease and line a 23 × 13 cm (9 × 5 in) loaf tin.
- Mash the bananas in a large bowl until mostly smooth. Stir in the melted butter, brown sugar, egg and vanilla.
- Sprinkle the baking soda, salt and cinnamon over the mixture and stir, then fold in the flour just until no dry streaks remain. Fold in nuts or chocolate if using.
- Pour into the tin and bake for 50–60 minutes, until a skewer inserted in the centre comes out with only a few moist crumbs.
- Cool in the tin for 10 minutes, then lift out and cool on a rack before slicing.
Cook's notes
- If the top browns too fast, loosely cover with foil for the last 15 minutes.
- Wrapped well, it keeps for 3 days at room temperature or 3 months frozen.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.