The Ultimate Banana Bread
Don't ask me why I named it "the ultimate".. I just wanted it to sound cool.
Anyway, banana breads are one of my favourite things to bake. I always have bananas at home and they're always going off quicker that I can consume them so this is the perfect way to use up any overly ripe bananas.
Hey, I'm Verna!
About this recipe
What is Banana Bread?
Banana bread is one of those timeless classics that never goes out of style. It’s comfort food at its best - simple, sweet, and perfectly moist with that unmistakable banana flavour.
Originating as a clever way to use up ripe bananas, it has become a staple in kitchens worldwide, loved for its ease and versatility.
Whether you’re a baking newbie or a seasoned pro, banana bread is the kind of recipe that’s always worth having in your arsenal.
I make this on repeat because not only does it make my kitchen smell amazing, but also because it’s just so satisfying to know there’s a fresh, moist slice of banana bread waiting for me at breakfast.
Trust me, it’s a little piece of happiness to start the day.
Why You’ll Love This Banana Bread Recipe
- Super Simple Ingredients - no fancy stuff, just pantry staples.
- Perfectly Moist and Fluffy - thanks to the melted coconut oil or butter and ripe bananas.
- Customisable Add-ins - chocolate chips, walnuts, or both? Yes, please!
- Makes Your Kitchen Smell Like Heaven - always a bonus.
Ingredients
- 2 large ripened bananas, or 3 small ones
- 200g (1 & 1/4 cup) plain flour
- 100ml melted coconut oil or butter
- 50g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
Optional:
- 1 small banana, sliced in half lengthwise
- Chocolate chips. I prefer dark chocolate here
- Chopped walnuts
Pair it with
Instructions
1. Preheat your oven to 180ºC/350ºF.
2. Prep the wet ingredients
In a large bowl, mash the bananas until smooth. Mix in the eggs, vanilla extract, and melted coconut oil or butter until well combined.
3. Add the dry ingredients
Sprinkle in the plain flour, baking soda, ground cinnamon, and salt. Mix everything together with a whisk until just combined - don’t overmix!
4. Add the extras
Toss in chocolate chips and/or chopped walnuts if you like. I usually add both because why not?
5. Prepare your baking tray
Spray or line it with baking parchment, then pour in the batter.
6. Top it off
If you want to go the extra mile, place a sliced banana on top of the batter before baking. Totally optional, but it looks and tastes fab.
7. Bake for 50-60 minutes
Check if it’s done by inserting a clean skewer in the centre - if it comes out clean, you’re good to go. If not, bake for a few more minutes.
8. Rest and slice: Let the banana bread rest for 5-10 minutes before slicing - it’s piping hot straight out the oven, so patience is key.
9. Store: Keep it covered in the fridge for up to 5 days (if it lasts that long!).
Tips
- Use really ripe bananas for maximum sweetness and flavour.
- Don’t overmix the batter - a few lumps are fine!
- Try swapping the coconut oil for butter if you want a richer loaf.
- Add your favourite nuts or chocolate chips for texture and extra yum.
FAQs
Q: Can I use frozen bananas for this recipe?
A: Absolutely! Frozen bananas work great - just thaw them completely and drain any excess liquid before mashing.
Q: What can I substitute for coconut oil or butter?
A: You can use any neutral oil like vegetable or sunflower oil. Butter adds a richer flavour if you prefer.
Q: Can I make this banana bread gluten-free?
A: Yes! Swap the plain flour for a gluten-free baking blend, but keep the same quantity. The texture might be slightly different but still delicious.
Q: How ripe should my bananas be?
A: The riper, the better! Look for bananas with lots of brown spots or even fully brown skins - that’s when they’re sweetest and easiest to mash.
Q: How should I store leftover banana bread?
A: Wrap it tightly or keep it in an airtight container in the fridge. It should stay fresh for up to 5 days.
Q: Can I freeze the banana bread?
A: Yes, you can! Slice it first, then freeze in an airtight container or freezer bag. Thaw slices at room temperature or warm them in a toaster.
Q: Can I add other mix-ins?
A: Definitely! Feel free to toss in nuts, dried fruit, seeds, or different types of chocolate chips to suit your taste.
Video demonstration
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