By Chelsea Sugar
Page views: 1402700This classic banana bread recipe is moist and delicious with loads of banana flavour. Check out our recipe tips for fun flavour variations!
170 reviews
125g Tararua Butter, softened
1/2 cup Chelsea Caster Sugar (113g)
1/2 cup Chelsea Soft Brown Sugar (100g)
2 eggs
2 cups Edmonds Standard Grade Flour (300g)
1 tsp Edmonds Baking Powder
1 tsp ground cinnamon
1 tsp Edmonds Baking Soda
1 cup Meadow Fresh Original Milk (250ml)
2 ripe bananas, mashed
1/4 cup walnuts, chopped (25g) (optional)
Preheat oven to 180°C bake. Grease and line a loaf pan (approximately 22-24cm x 13cm).
Beat butter, Chelsea Caster Sugar and Chelsea Soft Brown Sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.
Sift in flour, baking powder and cinnamon. Stir a couple of times to partially mix in.
In a separate smaller bowl, dissolve baking soda in milk. Add to butter mixture with bananas and walnuts, if using. Mix until combined.
Pour batter into prepared loaf pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool in tin for 10 minutes before turning out onto a wire rack.
After a fun flavour variation? Try swapping out the walnuts for one of these additions:
• 1/2 cup chocolate chips
• 1/3 cup chopped dried apricots
• 3/4 cup fresh or frozen raspberries or blueberries
• 1/4 cup shredded coconut
• 1/2 cup dulce de leche or nutella, swirled through the batter
Or ice with cream cheese icing!
The best banana bread recipe. Tasted just like the one at cafe shops only fresh and delicious. I turned down the temp to 150-160deg fan forced half way through whilst checking. It rose nicely and baked golden brown. Im pleased to have a good recipe that is moist without the use of oil.
These reviews are wild. Follow the recipe as written! Bake at 180 if its set to BAKE as per recipe. If using FAN BAKE, it is normal to turn down 20 degrees, so bake at 160 if using fan bake. Depending on the size of your loaf pan, it may take longer. Just keep checking it every 5 minutrs after the first hour. This is normal with a loafl
Excellent recipe. I added another banana and another half tsp baking powder and rounded tsp of cinnamon. Moist, well risen, best banana loaf I've made.
I couldn’t wait for the butter to be soft naturally so used microwave defrost mode for few minutes. (Time will vary for different microwaves). Added sugar and hand whisk instead electric beater to save time and cleanup. Milk warmed up to stop the butter from solidifying. Result was great. Cooked for an hour as advised.
an absolute banger. got to spend the night at my friends house cuz his mom loved the banana bread that much.
Such a great recipe. I made it with gluten free flour and it worked beautifully. Light and fluffy. It made quite a bit of batter so I got a couple of muffins out of it too. Saving this for the next time I have some ripe bananas.
Such a great recipe. I made it with gluten free flour and it worked beautifully. Light and fluffy. It made quite a bit of batter so I got a couple of muffins out of it too. Saving this for the next time I have some ripe bananas.
Such a great recipe. I made it with gluten free flour and it worked beautifully. Light and fluffy. It made quite a bit of batter so I got a couple of muffins out of it too. Saving this for the next time I have some ripe bananas.
Fantastic recipient, moist and banana flavour.,I use three bananas and cook alittle longer watching the top. I put a good amount of chopped walnuts on the top also which hold in the moisture
I really didn't want to be one of the low reviews, since it is often the baker's fault when a recipe fails. The banana bread tasted pretty good, although when I baked it it turned out raw in the middle and burnt on top. I had to try to rectify it by baking it for another 30 minutes, although it didn't seem to do much good. I followed the recipe to a T, although next time I would add more walnuts and maybe not mix it so much.
It was delicious me and my Grandma made this, it was so good! We had a little bit of batter left over, so we put them in muffin trays. Top Notch! I recommend this.
Excellent recipe, made it twice now and everyone has enjoyed it. Very moist and delicious. I made the recipe exactly as described, all ingredients the same and 1hr cook time at 180, in a non fan bake oven.
Yum yum! So easy and delicious. My daughter is allergic to walnuts so I swapped with chocolate chunks...mmmmm
I doubled it and got 3 loaves. I also did what someone suggested and baked for one hour at 160 - and the tops didn't split (so thanks for that tip, whoever that was!).
First time Baking A Banana Loaf, I’ve always made the Banana Cake in a Lg massive Roasting Dish.
Turn fan oven on 180 degrees, when putting your loaf in oven turn down 150 degrees nd cook for 45minutes.
I’ve never made it with these extra ingredients,
Brown sugar, walnuts cinnamon before. I’ve trebled all your ingredients but Mashed Banana from my freezer has plenty juice to make it moist, banana only as 3, 1c Brown sugar, 4c Standed flour sifted with 2 bpowder nd 2 1/2 tsp Cinnamon.other bowl, Banana nd crushed walnuts, to cream in separate lg bowl 175g butter, sugar,1c Brown sugar beat with wooden spoon till dissolved then add 3 eggs 1 at a time mixing.
Now dissolved 1c milk with 2 tspbsoda in Microwave, for 40secs, leave nd pour your dry ingredients into lg bowl of eggs etc been creamed, mix with wooden spoon though roughly, add cooled b soda mixture to bread mix, lastly pour in Banana mixture. Pour in a Loaf dish lined with the butter wrapping, walla ready for your oven. Just pulled the first loaf out nd 2nd one in cooking. Gt enough mixture left for a 3rd Loaf. This Recipe is so Amazingly Awesome. Luv it. No more big massive Banana cake.
3 Individual Loaf. Yummy.
Just finished baking this banana bread, so had a nice warm slice and this was the best bread I’ve ever made
I don’t bake very often . This was so easy to make and so delicious perfect in every way. Will be my go to recipe . Beats a banana cake in flavour
First time I've made a banana loaf and it was a great success. It's very moist,tasty, and easy to make.
I’ve baked this multiple times and it always comes out amazing! Thanks to whoever came up with the recipe :D
Ps: I add extra walnuts to make the texture better
I’ve baked this multiple times and it always comes out amazing! Thanks to whoever came up with the recipe :D
Ps: I add extra walnuts to make the texture better
Amazing recipe and a nice steardy bread that was yummy to eat, smooth to cut without crumbling and great to put in toaster without turning to goop too
great! was a bit stand offish at the start, but i soon realised it was to turn out amazing! consistency was great, very common ingredients to use, loved! i had also added another banana. havent tasted yet but looks great
Pretty good, I omitted the baking soda, walnuts and caster sugar the first time and tried cooking it in the air fryer which went surprisingly well. This time I doubled the recipe, still left out the Baking Powder, caster sugar and walnuts but added 1/2 - 3/4 cup sour cream just because I had some in the fridge to use up and some coffee essence then cooked in the oven. Turned out great!
I just had a large slice with fresh cream poured over.....
Ah-maze-ing!!!
This was my first time making banana bread and I had some on-the-turn fresh berries in the fridge that I put in. Sooooo goood..
Love this recipe, my kids love this! Added walnuts, ghia seeds and choc chips.. what a combo with the cinnamon. Also added extra banana. I do find its too wet so only use 1 cup of milk and it turns out perfecto!
After a cracked top (which I don't mind, even ugly ducks taste good) and slightly underdone bottom I consulted the vast book of knowlodge (Mum) She recommended not over mashing the bananas and not to over mix it. Next one was much better. Depending on the bananas I will throw in an extra one for extra banana flovour now. Doesn't last long in my house.
I love this recipe however I bake it on 160 fan bake for an hour as I found it stops it from burning around the edges. I also make the whole cake in my food processor and comes out great, don’t over mix once flour added.
Last time I forgot to add the eggs! Still turned out great just did not rise as much, so if allergic to eggs great to know it still works.
I added white sugar instead of brown sugar and it makes it less tasty..u can only taste the banana...its so good
So I had sour cream to use up and decided to put it in the loaf! I halved the milk since I had a small pottle of sour cream. It came out good. I did have to cook it for an extra 10-15 mins and this might have been because I put sour cream in this recipe. I saw previous comments claiming the loaf was over cooked on the edges. Mine was slightly but nothing of great concern. I always comes back to this recipe and have started adapting it for other flavours. I used a big loaf pan and had no problems with the size. I think the amount of baking soda and powder is fine. Not sure if this is true, but I’ve noticed if these ingredients have been sitting in my pantry for a long time, they don’t work that well. Thank you for the recipe!
I’ve been making variations of BB for years, an after stumbling across this recipe, it is, by FAR the best recipe I have tried. Thank you!
This is our favourite banana bread recipe (and we've tried a few!). Lovely light and moist loaf with a nice crust. If you manage to make it last more than a day or two, it's nice toasted too.
This recipe is similar to the Edmonds banana cake recipe. I would only use the first sugar. Don't add the caster sugar. Quarter cup milk should do it
it was an easy recipe and when I made it came out perfectly and it tasted soo good. I even took a couple of pictures to send to my mum just to proof to her that I actually made it. it was the best feeling and I'd do it again next time when I have time. it tasted really good when it fist came out of the oven, so I had to hold myself back from finishing and stored the left over in the fridge. I replaced the walnut for chocolate chips and I think that was the best choice I've ever made in my life.
Loved this recipe. So easy. I didnt have castor sugar so just used brown sugar and plain sugar. It turned out moist and tasty. Yum.
Hi. I doubled the recipe for two loaves and used 3 ripe average bananas and only 1.5 cups of milk as a lot of people warned it is moist inside and crusty outside. So little less milk and banana, ratio was one and a half wet ingredients for two loaves. And only 3 eggs instead of what would be four. I added everything listed in this recipe and Baked at 180 for 1.10 minutes and used cooking paper all around it to stop burning on top.
Was borderline burnt and very gluggy in the middle. I would add less milk and more flour next time. Also cook lower temp for longer to avoid burning. Yummy flavour though
The mix was very wet, and even after an hour and a half in the oven, the loaf was still under done. Crust was nice and caramelised and the parts of the loaf that were cooked were tasty, however most of it is sloppy an inedible. May be an issue with the amount of banana, would be good if there was a weight or cup measurement for this.
It's a winner everytime. To the person who doesn't like walnuts, you can use pecans which are milder and very yummy.
Made this Banana bread (the old term used to be a Banana loaf)
yesterday for family and friends. I added 1/2 cup of roughly chopped baking chocolate buttons.
Absolute fam favourite. Unfortunately grandkids and some big kids don't like walnuts. Very versatile standard recipe.
Made this today and it came out firm, very tasty warm with a little butter, look forward to remaking this again
Turned out nice and moist. Baked 10 mins longer than time. Added nuts. Little too sweet so halving the sugar next time, still yum but we watching our sugar intake
Loaf divided into 12 slices = 269cal per slice
Nutrition per slice:
Total fat: 11g
Saturated fat: 6.3g
Sodium: 243mg
Potassium: 115mg
Total carbs: 38g
Total sugars: 19g
Protein: 4.4g
I was very excited about making banana bread now that we're in a lockdown (seems to be a tradition now) but the recipe doesn't say what to do with the dry ingredients! I did mix in the dry ingredients right before putting it in a tin and baking.
The loaf turned out burnt.
As others have said something is up with the wet side. I took the advice here to use 160 and 1Hr and 20. Still underdone. Gave it another 10 and still not setting properly. Seems to have sunk yet the outside is a nice caramelised colour.
Only thing I can think of is too much banana as the the proportions don't seem that out of balance.
Maybe someone can give a banana weight measurement versus volume.
Worked out great however it took 2 1/2 hours to cook through. Can I have the calories for it as a whole?
CHELSEA SUGAR: Hi there, glad this turned out well for you. That's a very long time to cook through though! Was the oven at the right temperature? Unfortunately we don't have the nutrition information - you could try an online tool to calculate this though.
Did this in a blender
Added vanilla paste, choc pieces and walnuts and baked in muffin tins for like 20-25 mins aprox
Ahmazing numnum
I have been using this recipe for quite some time now in the bnb, its 5 star and easy to double the mixture.
I got a way more successful bake at 160 °C for 1 hour 20 mins. I find that with my oven it's not quite done in the middle at 180 °C but would be too brown on top. Works well with non dairy milk and butter/margarine alternatives. Also I put double the amount of walnuts in, yum.
Love this recipe. Easy and absolutely foolproof. If you have a hot oven like mine then just watch the time because mine cooked in 40 minutes. 10/10. Family devoured.
It's easy and simple to make for whenever. IT'S THE BEST RECIPE OUT THERE IN THE HISTORY OF BANANA BREAD!
I am a bit of a rookie when it comes to baking, so I was absolutely stoked with how this Banana bread turned out. I will definitely be using this recipe again and again.
I enjoy this recipe. Have had to use margarine instead of butter as I never have that available. Also make it gluten free and it is fine. Sometimes it cooks for an hour. When you add chocolate chips for added flavour it makes it yum. Other people on this site, say things such as; well I reduced the sugar. I disagree add more, sugar is good. It is probably the 7th or 8th time using this recipe and it never lasts more than a day. Would reccomend if you have two hours to spare on a lonesome sunday afternoon, with a glass of red wine and a romance novel in hand for the wait.
Love this - I make it into muffins. Brilliant no fail recipe.
Way too much wet ingredients in this recipe. Baked for over an hour, was fully cooked through. But the bottom of the bread was very dense and gluey, while the top was fine. Adjusted some ingredients to 1 cup mashed bananas, 1/4 cup milk and a hint of vanilla. And folded the flour mixture in with a spatula instead to avoid over-mixing.
The easiest and an absolutely fail proof banana bread recipe. I also reduce the sugar by about a quarter and it’s perfect for our family. The full amount would be too sweet for us. Am writing this after maybe about my fourth time using the receipt and this time I reduced the sugar even more and put in (real) maple syrup for a deeper flavour. Fingers crossed it works. Ran out of cinnamon so just put in nutmeg and I prefer that. Have added chocolate chips before and it’s worked out great too.
Hands down the best banana bread recipe I've ever made, tastes like the McCafe banana bread, I added extra banana and used butter flavored shortening and used a little less caster sugar and more brown sugar, it was moist for a week until the very last slice, this makes a very large loaf. Making again today!
Excellent recipe, I halved the amount of sugar & only used brown sugar. Loaf is moist with great flavour, would definitely make this again.
Incredible, every single person I make this for LOVES it. I bake this at least once a week, my boyfriend goes through it like hot cakes, and it's such a great loaf to freeze as well for a great mid-week snack.
This was the first time I had made banana bread, forced into action by a bored, hungry daughter and the COVID-19 lockdown. Despite my deserved reputation as a lousy baker, I'm pleased to say it came out perfectly as advertised "moist and delicious with loads of banana flavour." In the words of Merrill J Fernando "Do try it!"
Delicious! Will definitely make this recipe over and over again.
Substituted Olivani and oat milk for a dairy free version. Yum!
Easy to make and tastes delicious. I doubled the recipe but found I did not have enough standard flour so used 1 cup whole meal, and also did not double the sugar and it still came out amazing.
It turned out fantastic. It is all gone. I added teaspoon ginger and only 1/2 a tea spoon of cinnamon. Thank you. Yum Yum.
Cheers.
Have 4 loaves now in a space of 2 days! The kids love it.
Substituted standard flour for gluten four and changed the milk for lactose free. Came out how I would expect it to. Very yummy and love the cinnamon flavour. Definitely will use this recipe again.
So moist and delicious!!
Very basic and easy to follow recipe.
Will be my go to from now on.
Came out of oven half an hour ago and 3/4 is already gone!
If I wasnt restricting myself it would be all gone already haha.
Awesome recipe. Yum!!
Delicious, moist loaf, quite sweet (but this was very welcome to the sweet-toothed menfolk in my family.) Baked 10 minutes longer than the recommended time. Added choc chips and next time I'll add walnuts. Kept very well and stayed moist for 5 days (I made 2 loaves, otherwise it would've all been gone in 2 days!!) I sometimes use a quicker oil-based, no-egg recipe, but that usually dries out after a couple of days. This requires a little more effort (I don't have a mixer, so creaming the butter and sugar can be a bit of a task) but the end result is worth it for sure. Lovely!
I thought it was good but I had to do a lot on my own and it said nothing about switching bowls but yet it said "in your other bowl" but other then that it was good!
I’m not sure what happened but it seems there was too much banana for the recipe and it’s like it’s uncooked; however you can tell it’s the “sloppiness’ of the banana. Tasty still and also a hit with the toddler
Love it Love it, I've added a half cup fine chopped gingery goodness plus a teaspoon of dried ginger a little extra warmies for winter whip butter up like to add a half half natural/almond butter mix.
This is our favourite banana bread recipe. So easy and so tasty. Love it!
The best banana bread recipe out there! Comes out beautifully as a cake also. I sometimes add more brown sugar and less caster, and have used a smaller amount of milk (soy) and have found it doesn’t make the recipe any less moist. Works beautifully with lemon or chocolate icing if made as a cake
This is by far the best banana loaf I have ever made ! I’m a little addicted to making it now. Definitely fail proof & the whole family loves it ! Thank you
This is our family favourite recipe, the kids love adding chocolate chips as well. Also makes a great gift.
Very good recipe. Crunchy on the outside moist in the middle and keeps for ages. Could you make this with gluten free flour?
CHELSEA SUGAR:
Yes, you could.
This is one of the best banana bread recipes. I doubled the recipe as I had a whole bunch of bananas to use up. It made 3 x loaves. They were super moist and tasted fabulous!
It's my favourite banana bread recipe! my family loves it, i substitute the walnuts for choc chips tho :)
I made this today and silly me got distracted and forgot to add the bananas xD... but even without the bananas it was sooooo good. It tastes like steamed pudding. Cinnamon flovour.... i recommend it even without bananas
Great recipe!! Easy to follow and is super tasty!!
I use coconut sugar insted chopped almonds and coconut and chunky mashed banana and it's delightful.in addition a extra tsp of cinnamon also on top yum.
5 stars.. this is our go to Banana bread, turns out perfect every time. As soon as we have over ripe banana I whip this up.
Makes a lovely satisfyingly moist loaf. Quick and easy. Benefits from an extra few minutes in the oven.
I made this beautiful banana loaf today.
Quick and easy to make .
Very moist and the walnuts were a nice addition.
This recipe is a never fail success for our family. We've even subbed g/f flour for standard flour and it still turned out just as good. My oven is getting old with slightly uneven heat so I do have to leave the pan in to cook for an extra 5-10 minutes but the loaf is definitely worth the wait.
Great recipe, easy to make, just had to leave it in oven a bit longer than an hour as batter was quite runny and took longer to cook.
This was easy and turned out deliciously moist! We didn't even have to spread butter on it.
I added an extra banana as I had four ripe bananas to use up and it was cooked in under an hour. Will definitely make this again and add a few walnuts next time
Super yummy banana bread!!! Definitely one to add to my recipe book to make again, thank you.
Great recipe. I substituted 1 cup of flour for wholemeal flour and added chia seeds & cranberries. Delicious with great feedback from those that tried it!
A nice and easy recipe. I added different nuts as I didn't have walnuts but still delicious! Once baked it's deliciously moist and the whole family from toddler to granny enjoyed this banana loaf!
This was an easy recipe, which turned out nice and moist. I also put a tsp of vanilla essence in my mixture (I would've used banana essence If I had of had it). I also used some chopped nuts as opposed to the walnuts. Was nice sliced with butter. I will definitely make this again. :-)
What a great recipe and it turned out lovely. Nice and moist. Thanks Jane :)
Yum! I loved it so did the kids, Nice and moist.
Absolutely scrummy and really easy to make.
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