The Best, Easy Banana Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Preheat the oven to 180°C and line a 2lb loaf tin with baking paper.

Peel the bananas and place onto a cutting board or plate. Mash with the back of a fork until smooth. Scrape the mashed banana into a measuring jug.

Add yogurt or milk to the jug until you reach the 250ml line (i.e. the '1-cup' line). If you only have scales, weigh how much mashed banana you have and then add yogurt until you reach 250 grams total. If you have 250ml/250g of mashed banana - you don’t need to add any yogurt or milk!

Tip the contents of the jug into a large bowl. Add the sugar, oil and eggs then mix well until combined.

Add in the flour, bicarbonate of soda and salt. Stir together until no dry patches remain.

Pour the batter into the prepared loaf tin and bake for 45-60 minutes, until a toothpick (or use a piece of dry spaghetti!) inserted into the centre of the cake comes out clean. If the cake is starting to brown too much on top but is still gooey in the middle, cover it with a piece of foil to prevent the top burning.

Tip the baked cake out onto a wire rack and leave to cool completely before slicing and serving.

Store in an airtight container at room temp for up to 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens