banana loaf

This scrumptiously moist banana loaf is super easy and quick to prep, making it one of our favorite sweet bread recipes. This is the best banana bread recipe for a quick breakfast or light, sweet snack!

Easy Banana Bread Recipe

all purpose flour

baking soda

sugar

salt

bananas

eggs (room temperature)

vanilla

safflower oil

Greek yogurt

Preheat oven to 350 degrees. Grease well 9&#215;5 inch baking dish.

In a large bowl whisk together flour, baking soda, sugar and salt.

In a medium bowl mix together mashed bananas, eggs, vanilla, oil and Greek yogurt.  Now add the wet mixture to the dry mixture and stir just until combined.

Pour into the prepared loaf pan.  Bake in the center of the oven for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool for 15 minutes before inverting.  Place on a wire rack to cool.  Cool completely before slicing.

Delicious! I had ripe bananas on my counter, and this was the perfect way to use them!

Yum, looks beautiful, Beth! I can’t resist banana bread! Looks positively delicious. ?

Yummy banana bread that's easy to make? I'm in.

I LOVE a good banana bread and I LOVE an easy recipe!  This banana bread looks so yummy too!

This banana bread is so moist!  Everyone needs a yummy classic banana bread recipe and this is it!

I'm always having those bananas sitting on the counter turning brown. I mean, what's the trick to buying the perfect amount to eat before they get brown? 

I've several banana bread recipes already, but am always on the lookout for a new one to try! Can't wait to test yours ... the photos make it look so yummy.

I have bananas I could use for this recipe right now. Thank you!

Your banana bread looks terrific, so moist! I love that yours doesn't incorporate nuts, my Mom always makes it with and I'm not a fan.

What a great recipe! So easy, perfectly moist, and a huge hit with my family! Can't wait to enjoy this again and again!

This is my favorite thing to do with old and brown bananas. So good!

I’ve made a lot of banana breads in my lifetime. Love the simplicity.  This is my go to banana bread from now on…

Banana bread is our favorite breakfast! I should try your recipe this weekend!

I love how quickly I can get this traditional bread into the oven. I know this won't last long around my family.

Looks really amazing! I can make this at home soon. so easy and crazy delicious!

Looks like we have a new favorite banana bread recipe! This looks amazing!

I love it that this banana bread is made with Greek yogurt...you won me over with that. Yay!

I love this easy banana bread recipe! Turns out perfect every time!

This Banana Bread looks so fluffy and delicious! This is a favorite in my house!

Yum!! I love banana bread and your version looks so good! I can't wait to try it!

My daughter was just making fun of me for having way too many bananas in the freezer, haha! I knew I'd find a good use for them! Can't wait to make this and share it with her.

I love banana bread so much and your version looks delicious! Can't wait to try the recipe!

Good banana bread is my guilty pleasure yours looks perfect I would love a slice now.

Homemade banana bread is the BEST! I love how easy this recipe is. On special occasions, I like to use banana bread for French toast and Banana Fosters. I will have to make this loaf soon and surprise the hubby!

Mary Berry's banana bread makes for a deliciously moist sweet treat and is a great way to use up leftover fruit. Find out how to make the best banana loaf with this simple recipe.

Mary Berry's banana bread with honey icing

115 g butter (room temperature)

150 g light muscovado sugar

Large eggs

225 g self-raising flour

baking powder

tbsp. semi-skimmed milk

75 g chopped pecans

g icing sugar

clear honey

pecan halves

Use up overripe bananas to make this sticky toffee banana loaf. It’s even more indulgent with the toffee sauce and nut brittle

Sticky toffee banana bread

soft butter

caster sugar

dark brown soft sugar

eggs

natural yogurt

plain flour

tsp baking powder

pitted dates, chopped (about 10)

pecans

light brown soft sugar

butter

milliliters double cream

pecan or walnuts (or mixed nuts)

banana chips

sea salt flakes

Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.

Beat the butter and both sugars in a bowl for 5 mins with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Will keep for four days in an airtight container.

Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid &ndash; don&rsquo;t stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.

For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don&rsquo;t stir after the initial mix, just tilt the pan to get an even deep golden colour.

Meanwhile, line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Carefully stir the nuts, banana chips and salt&nbsp;into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer &ndash; or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.

Stir the toffee sauce to loosen if it&rsquo;s become stiff, or warm for a few seconds in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana

Banana, coconut & cardamom bread

coconut oil

golden caster sugar

tbsp coconut yogurt

cardamom pods

Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.

Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it&rsquo;s cooked &ndash; it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it&rsquo;s cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

Classic banana loaf with the added goodness of dates makes a crowd-pleasing tea-time treat.

Banana and date loaves

Vegetable oil,

fresh dates, pitted, coarsely chopped

water

butter, chopped

(3 cups) self-raising flour

(3/4 cup, firmly packed) brown sugar

(about 300 grams) overripe bananas, mashed

eggs, lightly whisked

tsp vanilla extract

Our classic banana bread recipe is simple to make and it doesn’t require much hands-on time or special equipment – simply mix everything together in a bowl, then you’re ready to bake. It makes an ideal cake to make with little ones as you don’t need to hover over them while they use an electric mixer. Click here for all of our banana bread recipes.

Banana bread

bananas (about 300 grams) very ripe and brown bananas

unsalted butter, melted

vanilla extract cinnamon

tsp bicarbonate of soda

milk chocolate

You’ll also need…

Heat the oven to 180C/fan160C/gas 4. Mash the bananas in a large mixing bowl, then stir in the melted butter and caster sugar with a wooden spoon until well combined.

Stir in the vanilla extract or cinnamon (or use both if you like), then beat in the eggs. Sift in the flour, baking powder and bicarbonate of soda, then gently fold in, along with the chocolate, if using.

Pour the mixture into the loaf tin, then bake for 45-60 minutes. The cake should be well risen and feel springy to the touch. Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.

Ultra Moist Banana Bread

(225 g) unbleached all-purpose flour

(5 ml) baking powder

(5 ml) baking soda

(310 ml) mashed ripe bananas (3-4 bananas)

(125 ml) coconut milk (see note)

(15 ml) lime juice

(115 g) unsalted butter, softened

(210 g) sugar

(5 ml) vanilla extract

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.

In a bowl, combine flour, baking powder and baking soda. Set aside.

In another bowl, combine bananas, coconut milk and lime juice. Set aside.

In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.

Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.

Let cool on a wire rack before removing from the pan and slicing.

Pour les coéliaques : excellent avec 1 t. de farine de sarrasin et le reste avec de la farine de riz brun. Mais surtout pas de tapioca, le mélange va sentir bizarre, éviter cette farine qui réagit mal avec la poudre à pâte et le bicarbonate de soude.

Excellent! La seule petite chose : il y a beaucoup trop de sucre. Les bananes sucrent ďéjà le tout, il s'agit de goûter au mélange avant d'ajouter du sucre, et d'en ajouter au goût. Si on ne veut pas goûter à un melange où il y a de l'oeuf cru, 1/4 de tasse de sucre fait la job.

Le meilleur pain aux bananes ! Merci Ricardo

Le pire gâteau  que j'ai  mangé.......NON C EST PAS VRAI     SUPER BON ...MERCI    (RICARDO)

Merveilleux!  Une recette gagnante, j'en ai même donner à ma mère pour qu'elle en amène chez elle! !

Probablement la meilleure recette, j'en convient. Croustillant à l'extérieur, moelleux à l'intérieur. Les collègues de travail n'en revenait pas de la qualité de ce gâteau. Ils m'ont tous demandé la recette, que je me suis bien garder de leur révéler :-)

Se pourrait-il que les gens pour qui leur gâteau n'est pas assez cuit n'ont pas mis du lait de coco, mais de l'eau de coco. Les boites de lait de coco restent tellement longtemps sur les tablettes, que la crème de coco monte à la surface et l'eau de coco tombe au fond. Il faut vraiment bien secouer la boite, à défaut, mélanger le tout avec un batteur électrique. Vérifier également la température de votre four, la profondeur de votre moule, bref, il est bien dit "ou jusqu'à ce qu'un cure-dent ressorte sec !

Tout simplement merveilleux ! Un vrai régal à refaire encore et encore! Danger pour la ligne

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

Have your cake and eat it with this delightful low-fat, healthy banana loaf - perfect for breakfast and beyond

Healthy banana bread

low-fat spread

wholemeal flour

self-raising flour

mashed banana from overripe black bananas

tbsp agave syrup

yogurt

chopped pecan or walnuts (optional)

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.

Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.

Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Top 8 banana loaf recipes from across the web

The most viewed banana loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Banana Bread Recipe

Mary Berry's banana bread with hone...

Sticky toffee banana bread

Banana, coconut & cardamom bread

Banana and date loaves

Banana bread

Ultra Moist Banana Bread

Healthy banana bread

Top 8 banana loaf recipes from across the web

The most viewed banana loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Banana Bread Recipe

Mary Berry's banana bread with hone...

Sticky toffee banana bread

Banana, coconut & cardamom bread

Banana and date loaves

Banana bread

Ultra Moist Banana Bread

Healthy banana bread

The most viewed banana loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine