Although we seem to go through a ridiculous amount of bananas in our house each week (I’m talking a couple of kilograms!), there still seems to always be a few which find their way to bottom of the fruit bowl – and are completely forgotten about. This easy banana bread recipe is the perfect way to use up those bananas which no longer look the best and otherwise won’t be eaten, that is, if you are my kids anyway!
It’s really important to use bananas which are quite soft, as it’s the browning of the bananas which gives this banana bread its flavour. This recipe calls for three medium-sized bananas, so if the ones you have are a little on the small side, I’d suggest using four.
This is also a great recipe to get the kids involved with plenty of mashing and mixing for them to do – just don’t overmix the batter otherwise it might end up a little tough. You can also be a little creative with this recipe and add chopped up pecans, walnuts or (my personal favourite) chocolate chips to the batter – yum!
If I haven’t yet convinced you to make this recipe, I should to let you know that it’s freezer-friendly. I like to store a couple of slices in the freezer ready for an easy snack, or indulgent breakfast or brunch. What are you waiting for?!
Easy banana bread
Prep time: 10 mins Cooking time: 60 mins
Rest time: 10 mins Ready in: 80 mins
- 3 bananas
- 1 2/3 cup self-raising flour
- 1 tsp ground cinnamon
- 1/3 cup caster sugar
- 1/3 cup brown sugar
- 2 eggs
- 1/2 cup of vegetable oil
- 1 tsp vanilla extract
- Preheat your oven to 160C and line a 20cm x 10cm loaf tin with baking paper.
- Mash the bananas and set aside until needed.
- Place the self-raising flour, cinnamon, caster sugar and brown sugar into a large mixing bowl and stir to combine.
- Add the eggs, vegetable oil, vanilla extract and mashed banana to the bowl with the dry ingredients, and mix together until just combined.
- Pour the banana bread mixture into the prepared tin and bake for 60 minutes or until the banana bread is cooked through (a skewer inserted into the centre should come out clean).
- Allow the banana bread to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
Tip: It’s really important to use bananas which are quite soft, as it’s the browning of the bananas which gives this banana bread its flavour.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.