Everyone knows the best way to use up spotty bananas is to make banana bread, but did you know this Classic Banana Bread is the only banana bread recipe you'll ever need?
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
There's 100's of banana bread recipes out there, but this Classic Banana Bread is my all-time favourite and I've been making it this way for around 20 years. It's that good! A delicious and slightly caramel banana bread (thanks to the brown sugar), with a beautifully soft crumb, I know it's going to become your favourite too!
TIPS FOR MAKING A PERFECT CLASSIC BANANA BREAD
Finely mash your bananas -I use a bamix for a lump-free and super soft banana bread.
Using room temperature butter, eggs and buttermilk means the ingredients will combine nicely.
Be sure to not overmix the batter when adding flour and buttermilk -mix until only just combined.
Cool the cake in the pan for 10 minutes and try to cool completely before slicing (that's a tough one!).
HOW TO ENJOY YOUR BANANA BREAD
For neater slices, allow the banana bread to cool completely before slicing.
Alternatively, enjoy a warm slice with butter....heaven!
Sliced, cooled banana bread can be lightly toasted to make it golden and crispy. Again, it's perfect with butter!
Individually wrap slices of banana bread and freeze to enjoy later on.
I know you're going to enjoy this Classic Banana Bread recipe! I've adapted it from Stephanie Alexander's Banana Cake recipe and it's the only one I ever use. You can also mix it up with chocolate chips (which my boys really appreciate!). If you do make it, please leave a comment or rating on my recipe below -I'd love to hear your feedback!
MORE OF MY FAVOURITE CLASSIC CAKES
For more of my family-favourite cakes, check out these recipes:
This Classic Banana Bread recipe is the only one you'll ever need! Made with ripe bananas, brown sugar, and buttermilk, it's soft, caramelised, and absolutely delicious. Perfect for breakfast, a snack, or a simple dessert. Easy to make, and even easier to devour!
1Extra banana and a tablespoon of brown sugaroptional, for decoration
Instructions
Pre heat oven to 180°C/350℉ or 160℃ Fan
Grease and line a loaf tin (I use a 4 x 9 inch loaf tin)
In a jug, mash the bananas with a Bamix or stick blender and set aside
In a medium mixing bowl, use a handheld mixer to cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. This can also bedone in a stand mixer, but I prefer a hand mixer.
Add the eggs, banana and vanilla, then mix until well combined.
In another bowl, combine the flour, salt, bi carb and spices. Add ½ of this to the mixer bowl and stir on low until just combined.
Now add the buttermilk, mixing until just combined, then add the remaining dry ingredients.
Pour mixture into prepared pan and smooth the batter
If decorating with the extra banana, slice it in half lengthwise and place (cut side up) on top of the batter. Sprinkle with the extra brown sugar
Bake for 1 hour, until cooked through and golden
Rest in pan for at least an hour, then turn onto a cake rack to cool completely before slicing.
Notes
Mashed bananas -I find mashing them finely makes a more uniform, soft banana bread. Use a Bamix or stick blender to get them lovely and smooth
Full disclosure.... even though the recipe says cool the banana bread before slicing, I often slice it while it's still warm -it's too hard to resist!
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Helen says
Definitely the best Banana cake I’ve made. Always a hit. This is the only banana cake recipe you’ll ever need 🙌
Sarah Harvey says
This was a hit in my house, my siblings loved it and wanted more, plus the recipe was super easy :))
Sandra says
Thanks Sarah, I love that you loved it!