Easy Banana Bread
Last Updated on October 31, 2024 by Elby | The Tasteful Pantry
Easy Banana Bread is a classic cake loaf with a beautifully moist and tender crumb, but firm enough to hold its form. The mix of spices mixed with banana while baking, make for a familiar and comforting aroma throughout the house. However, this enticing smell can make it difficult to let the cake cool for 10-15 minutes before cutting. Cutting the bread while hot will tend to result in crumbled pieces of Banana Bread. I love to eat the bread warm and fresh with no toppings. Alternatively, toast it and add a sliver of butter.
Also try my Banana and Date Muffins and for an extra something special, top them with Cream Cheese Icing.
Banana Bread Key Ingredients
The spices: Cinnamon and nutmeg work well with banana, whether in smoothies, muffins or cakes. And the combination in this bread is just as complementary.
The buttermilk: Key ingredient? Well, not specifically. To be totally honest, I rarely have buttermilk in the fridge and only buy it if I’m going to use all of it. However, I always have white vinegar in the cupboard and, more often than not, have half a lemon waiting to be used. So, if you don’t have buttermilk, there is no need to rush to the shops. Mix 1 cup full cream milk and 1 tablespoon lemon juice (or white vinegar) – or the equivalent, as in the Banana Bread recipe below.
The bananas: The star of the show. Brown skin, overripe and at the point where you would not eat them as is… they are the best type for baking. Overripe bananas provide a sweeter flavour and a better texture for the bread. And baking is the perfect way to use up those unwanted bananas and ensure they do not end up in the bin!
Banana Bread is so easy to make and is a great afternoon or lunchbox snack. Toast some and have it for morning tea or as a sweet treat after dinner. Store the bread in an airtight container for 2-3 days. After day two (if it lasts that long) I prefer to heat it, or toast it and add a little butter to restore the original texture.
Feedback & More
Did you try the Banana Bread? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty brunch treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Easy Banana Bread
This is a classic tasting Banana Bread with a beautifully moist and tender crumb. The combination of spices and banana make for the perfect loaf.
8
servings15
minutes45
minutes1
hourStop your screen from going to sleep
Ingredients
2 cups plain flour
1 tsp bicarb soda
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/4 cup oil
1/4 cup buttermilk (or ¼ cup milk and 1 tsp lemon juice)
60 grams unsalted butter, melted and cooled
1 1/2 cups mashed overripe banana (approximately 2 large bananas)
Directions
- Preheat oven to 190C | 170C fan forced and lightly grease and line a 24x13cm loaf pan.
- Sift the flour, bicarb, sugar, cinnamon, nutmeg and salt into a large bowl.
- Add the eggs, oil, buttermilk and butter and whisk until well combined.
- Stir in the banana.
- Bake the banana bread for approximately 40-50 minutes, or until cooked through. Make sure you test with a skewer through the highest part of the loaf.
For other similar recipes, try my Sweet Carrot Walnut Bread and Sweet Zucchini Bread.
Sweet Zucchini Bread
Cooks in 75 minutesDifficulty: EasyMoist, light and so easy to make, this sweet zucchini bread has become a regular in our kitchen. It is similar to banana bread, without the banana flavour.
Really delicious!!!! Great tip re buttermilk alternative. (and very simple given I rarely bake)🧡