Easy Banana Bread
A simple, moist banana loaf made in one bowl with very ripe bananas.
- Prep
- 10 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 20 min
- Serves
- 10
- Ingredients
- 8
- Effort
- Easy
Ingredients
- 3 large (about 300g peeled) Very ripe bananas
- 75g Butter, melted and slightly cooled
- 3/4 cup (150g) Brown sugar
- 1 Egg, lightly beaten
- 1 tsp Vanilla extract
- 1 1/2 cups (225g) Plain flour
- 1 tsp Bicarbonate of soda
- 1/4 tsp Salt
You’ll need: 21 x 11cm loaf tin, Large bowl, Baking paper
Method
Heat the oven to 180°C (160°C fan). Grease a 21 x 11cm loaf tin and line with baking paper, leaving an overhang to lift the loaf out.
Mash the bananas in a large bowl until mostly smooth. Stir in the melted butter, sugar, egg and vanilla.
Sprinkle the flour, bicarbonate of soda and salt over the top and fold in until just combined. A few small lumps are fine; do not overmix.
Scrape into the tin and bake for 55–60 minutes, until deep golden and a skewer in the centre comes out clean. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
Cool in the tin for 10 minutes, then lift out and cool on a wire rack. Slice once just warm or fully cooled.
Storage
Keeps in an airtight container at room temperature up to 3 days, or in the fridge up to 5. Freeze slices up to 3 months.