Banana bread is always welcome in my belly! I love to make banana bread (or is it a cake?!) The ripe bananas produce a deliciously moist texture that tastes oh so sweet and comforting. It’s perfect to eat as an afternoon snack, or to pop in the kid’s lunch boxes for a special treat.
How To Make Banana Bread
Banana bread is usually only one of those recipes we end up making when I notice the bananas are going a bit spotty in the fruit bowl. Unfortunately it doesn’t happen that often – bananas are one of those foods that get scoffed pretty quickly in our house, the chances of them having time to ripen up are slim!
How Ripe Do Bananas Need To Be For Banana Bread?
If a banana is yellow, with a hint of green, and no brown speckles, the chances are it isn’t ripe enough. The browner and more speckled brown the banana is, the riper it will be. Not only will a ripe banana be easier to mash for banana bread, it’ll also be much sweeter. That’s not to say that you can’t use a less ripe banana, just be aware that it might no be as moist and sweet.
Banana Bread Ingredients
There are many variations of a banana bread recipe. I’ve tried many different combinations and cooking times but have found these ones to produce the best results; (for measurements and full instructions please scroll down to the recipe card at the bottom!)
- 2 ripe bananas – the bananas I use tend to be medium sized. If you use larger bananas you might find that the bread turns out ‘wetter’ in texture, perhaps even a little soggy.
- Butter, melted
- Caster sugar
- 2 medium eggs, beaten
- Self raising flour
- Baking powder
- Ground cinnamon
Preparing The Banana Bread
If you are baking with kids this is usually where they love to get involved – aside from eating it that is!
If the bananas you are using are ripe enough you will be able to easily mash them using either a fork or a potato masher.
Mixing the butter and sugar together – make sure the butter has been softened, or melted, before mixing in.
Add in the flour, baking powder and cinnamon to the butter and sugar mix.
Add in the beaten egg, and finally the mashed banana. You’re now ready to transfer it to the loaf tin before putting it in the preheated oven.
Making The Best Banana Bread – Hints and Tips
My Banana Bread Is Soggy/Undercooked On The Inside
At the end of the suggested cooking time use a skewer or sharp knife to insert into the centre of the banana bread. If it comes out clean the banana bread is ready.
Make sure you are not using too much banana, sometimes, if you are using larger bananas, the extra will throw out the ratio of the ingredients and leave it with a wetter texture on the inside.
If you feel you are using the right amount of banana, it could be that you need to cook it for longer. You should cook it for longer but without burning/over cooking the outside. Try covering the loaf pan with some foil and cooking the banana bread for a further 10 minutes.
How To Keep Banana Bread Moist
If by some miracle you have banana bread leftover to store, you will want to try and prevent it from drying out. If you store it in an airtight container it will last for a few days – don’t put it in a fridge or you will dry it out.
Can I Freeze Banana Bread?
Yes, you can freeze banana bread for up to 2 months.
If you are not eating the banana bread on the day that it is baked you can lightly toast it and put some spread on it – honey or peanut butter tastes amazing on banana bread!
- 2 medium ripe bananas
- 120g butter, softened
- 150g caster sugar
- 150g self raising flour
- 2 medium eggs, beaten
- 1tsp baking powder
- 1tsp ground cinnamon
- Heat the oven to 180C/Gas Mark 4.
- Grease/line a 2lb loaf tin.
- In a bowl, mix together the butter and sugar until smooth.
- Slowly add in the beaten eggs and mix in until combined.
- Add in the flour, baking powder and ground cinnamon and mix.
- Finally, stir in the mashed bananas.
- Transfer the mixture to the loaf tin and bake for 45 minutes. Check on it at around the 30 minute mark - if the outside seems to be browning up too quickly you may need to loosely cover it with foil for the final 15 minutes of cooking time.
- Check the banana bread is cooked through by inserting a skewer in the middle, if it comes out clean it is ready.
- Leave the banana bread to cool for 10 minutes in the tin before transferring to a wire rack to cool some more before slicing and serving.