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?
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:
Simply Perfect Chocolate Cake for the ultimate no-fail chocolate cake!
Passionfruit Sponge Cake if you’re scared of making a sponge, you MUST try this! Perfect results every time!
Lemon Bundt with Vanilla Bean Glaze so deliciously zesty! No bundt tin? No problem! Just use a loaf tin!
Classic Banana Bread
Equipment
Ingredients
- 125 grams Butter (unsalted) room temperature
- 125 grams Brown sugar
- 2 Large eggs room temperature
- 1 cup Finely mashed ripe bananas (approx 2-3 bananas) see notes
- 250 grams Self-raising flour
- 1 tsp Bi carb soda
- 1 tsp Vanilla extract
- ¼ tsp Salt
- ½ tsp Cinnamon
- 1 pinch Allspice
- ¼ cup Buttermilk room temperature
- 1 Extra banana and a tablespoon of brown sugar optional, 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!
Nutrition
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