Recipe
Classic Banana Bread
A tender banana loaf with brown edges, buttery crumb and vanilla warmth, made for slicing with tea or keeping on the kitchen counter for breakfast.
Ingredients
Method
20 mins prep55 mins cook75 mins total
Heat the oven to 180C, or 160C fan, and line a 900g loaf tin with baking paper.
Mash the bananas in a large bowl, then stir in the melted butter, caster sugar, beaten eggs and vanilla extract.
Whisk the flour, baking powder, bicarbonate of soda and salt in a separate bowl. Fold the dry ingredients into the banana mixture until just combined, then fold in the walnuts.
Spoon the batter into the lined tin and level the surface. Bake for 50–55 minutes, until risen and a skewer inserted in the centre comes out clean or with a few moist crumbs.
Leave the loaf in the tin for 10 minutes, then transfer it to a wire rack and cool completely before slicing.
Notes
Use bananas with plenty of brown speckles for the deepest flavour and a moist crumb. Cool the loaf completely before cutting, as the centre firms as it loses heat.
About this recipe
This classic banana bread is a softly set loaf built around very ripe bananas, melted butter and a little vanilla. The fruit keeps the crumb moist while caster sugar gives the crust a fine, delicate sweetness.
It is mixed in one bowl, with plain flour, baking powder and bicarbonate of soda providing a light lift rather than a heavy cake texture. Let the loaf cool fully before slicing so the centre settles cleanly; it is particularly good with tea or as a simple breakfast bake.
