For over 25 years, this banana bread recipe has been my most requested creation. Family, friends, and work colleagues rave about it every chance they get, and honestly, I can’t blame them—it truly is the best banana bread recipe out there. The secret? Melted butter, which adds an unparalleled depth of flavor (but keep that between us, okay?).
This recipe is a breeze to whip up. You don’t need any fancy mixers—just a bowl, a fork for whisking eggs, and a sturdy spoon to mix the batter. Cleanup is simple, and the possibilities for customisation are endless. Whether you toss in chopped nuts, chocolate chips, raisins, or even turn the batter into muffins or chocolate banana bread, this recipe serves as the perfect base for your personal twist.
The recipe itself has a bit of history. It was passed down from my grandmother, a phenomenal baker whose passion for the craft lives on through me. My mother inherited it from her, and now I’ve spent years perfecting it. You could say I’m a “Master Baker” in the making, and this banana bread is my pièce de résistance.
The best bananas for this recipe are those that are overripe—their peels should be heavily speckled with brown, and the flesh inside should be soft and sweet. The riper the bananas, the better the flavor. As a father of two very hungry children (9 & 4), they go through phases of either eating fruit till they complain its all gone, to begging for fruit in the weekly food shop, and then never touching it... This is when the trusted loaf tin comes out, and we get to all sample some banana bread/loaf.
- 3 medium ripe bananas, mashed (about 1 1/4 to 1 1/2 cups)
- 75g melted butter (unsalted or salted)
- 1/2 teaspoon baking soda
- 1 good pinch of salt
- 150g sugar (adjust to taste)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 205g all-purpose flour
Instructions
Mash the Bananas and Add Butter
Mash the bananas in a mixing bowl until smooth. Stir in the melted butter.
Mix the Ingredients
Add baking soda and salt, then stir in sugar, beaten egg, and vanilla extract. Gradually mix in the flour until well combined.
Prepare and Bake
Pour the batter into a greased 8x4-inch loaf pan. For slightly larger pans (8 1/2x4 1/2 or 9x5 inches), adjust the baking time accordingly. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Let the loaf cool in the pan for a few minutes before transferring it to a rack to cool completely. Slice with a bread knife for crumb-free servings.
Wrap the banana bread tightly and store it at room temperature for up to four days. For extended freshness, refrigerate for up to five days or freeze for later enjoyment.
This banana bread recipe has been a labor of love, perfected over a decade, and I’m thrilled to share it with you. Whether you stick to the original or add your own twist, this is a bake that’s sure to impress.