Banana Bread

This is the banana bread that ends the “what do I do with these spotty bananas” dilemma forever — deeply moist, warmly spiced, with a crackly golden top and pockets of melty chocolate if you like. One bowl, no mixer, endless slices.

Prep time

15 mins

Cook time

1 hr

Total time

1 hr 15 mins

Servings

10 servings

Calories

280

Ingredients

• 3 very ripe bananas, mashed (about 300 g)
• 115 g (1/2 cup) unsalted butter, melted
• 150 g (3/4 cup) brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 190 g (1 1/2 cups) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 100 g (3.5 oz) chocolate chips or chopped walnuts (optional)
• 1 tablespoon demerara sugar, for the top (optional)

Instructions

1. Heat the oven to 175°C (350°F). Grease and line a 23×13 cm (9×5 in) loaf pan.
2. Mash the bananas in a large bowl until mostly smooth — a few lumps are fine and add texture.
3. Whisk in the melted butter, brown sugar, egg, and vanilla until well combined.
4. Sprinkle the flour, baking soda, salt, and cinnamon over the top and fold gently just until no dry streaks remain. Over-mixing makes it tough.
5. Fold in the chocolate chips or walnuts if using.
6. Scrape into the pan, smooth the top, and sprinkle with demerara sugar for a crackly crust.
7. Bake 55–65 minutes, until a skewer comes out with moist crumbs but no wet batter. Tent with foil if browning too fast.
8. Cool in the pan 15 minutes, then turn out onto a rack. Slice once fully cool — warm slices crumble.

Pro tips

• The blacker the bananas, the better the bread — freeze overripe ones until you are ready.
• Do not overbake; carryover heat firms the center as it cools.
• It keeps 4 days wrapped at room temperature, and freezes beautifully sliced.
• For extra moisture, swap 60 g of the butter for full-fat yogurt.

Frequently asked questions