Banana Bread Recipe (Easy, Moist & Foolproof)
If you’re searching for the best banana bread recipe that’s moist, comforting and incredibly simple to make, this metric version is perfect. You don’t need a mixer—just a bowl, a fork and a few ripe bananas. It’s the ideal recipe for beginners, weekend bakers, or anyone trying to use up leftover bananas.
Why You’ll Love This Banana Bread
- Foolproof and perfect for beginners
- One-bowl recipe with minimal washing up
- Accurate UK-metric ingredients
- Soft, moist texture every time
- Freezes beautifully
Why Ripe Bananas Are Essential
The key to flavourful banana bread is using bananas that are very ripe—brown-speckled, soft and sweet. They mash easily and create the perfect texture. If your bananas aren’t ripe enough, simply bake them (unpeeled) at 150°C for 15 minutes to soften them.
Ingredients
- 300–375g mashed very ripe bananas (2–3 medium)
- 75g butter, melted
- ½ tsp bicarbonate of soda
- Pinch of salt
- 150g caster sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 205g plain flour
How to Make Banana Bread
1. Prepare the oven and tin
Preheat the oven to 175°C (or 165°C fan). Grease a 20 × 10 cm loaf tin or line it with baking paper.
2. Mash the bananas
Mash the bananas in a bowl until smooth, then stir in the melted butter.
3. Add the remaining ingredients
Add the bicarbonate of soda and salt. Stir in the sugar, then the beaten egg and vanilla. Gently fold in the plain flour until just combined.
4. Bake
Pour the mixture into the tin and bake for 55–65 minutes. The loaf is ready when a skewer inserted into the centre comes out clean. If the top browns too quickly, cover it loosely with foil.
5. Cool and serve
Allow the loaf to cool in the tin for 5–10 minutes before transferring it to a rack to cool completely. Slice and enjoy.
Serving Ideas
- Warm with butter or honey
- Toasted with chocolate spread
- Served with Greek yoghurt and berries
- Drizzled with maple syrup
How to Store Banana Bread
- Room temperature: up to 4 days
- Refrigerator: up to 5 days
- Freezer: up to 3 months
Banana Bread Variations
- Chocolate chips
- Walnuts or pecans
- Cinnamon or mixed spice
- Blueberries
- Coconut flakes
- Peanut butter swirls
Banana Bread FAQs
How do I make banana bread more moist?
Use very ripe bananas and avoid overbaking. Don’t overmix the batter.
Can I freeze banana bread?
Yes, you can freeze slices or the whole loaf for up to 3 months.
Can I replace the butter with oil?
Yes—swap 75g butter for 60ml vegetable oil for a softer crumb.
Why did my banana bread sink?
It may have been underbaked. Make sure the centre is fully cooked before removing it from the oven.
Final Thoughts
This easy, moist banana bread is a comforting classic and a staple recipe for any home baker. With simple ingredients and reliable results, it’s a loaf you’ll return to again and again.
