This is a basic and versatile banana bread that you can add all sorts of additions to; sultanas and raisins work well, nuts and seeds are a good choice, or make it more indulgent with chocolate chips. Whatever you choose, aim to keep the total weight of any extras to around 100g.
The cooking time for the banana bread can vary depending on the size of the bananas used. In my oven it usually takes around an hour to bake but when I made it with large bananas and dried fruit it needed an extra 20 minutes for a cake tester to come out clean.
The loaf will keep in an airtight container for up to four days but if you think you won’t get through it in that time it also freezes well (cut into slices before freezing).
I've baked this using a silicone loaf mould and a metal loaf tin. I got much better results with the metal tin as it holds its shape. The loaf in the silicone mould did rise but it also bulged out at the sides and resulted in a flatter, more dense loaf.
Suggested additions (100g total)
- Sultanas or raisins
- Mixed seeds
- Chopped, mixed nuts
- Dried cranberries
- Chocolate chips
Basic banana bread
- 75g room temperature butter
- 110g golden caster sugar (can be reduced to 80g)
- 125g wholemeal plain flour
- 100g plain flour
- 2 tsp baking powder
- 2 eggs
- 4 ripe bananas
Optional additions (100g total)
- sultanas or raisins
- mixed seeds
- mixed nuts (chopped)
- dried cranberries
- chocolate chips
- Preheat the oven to 180°C (fan). Line and grease a 450g loaf tin.
- Mix the butter, sugar, flour, baking powder and eggs together in a large mixing bowl.
- Mash the bananas well then stir into the mixture. I used an electric whisk to speed things up.
- Stir in the nuts, dried fruit, seeds or chocolate if using.
- Transfer the mixture to the loaf tin and bake in the oven for 50-60 minutes. If the loaf has browned after 45 minutes, cover loosely with foil to prevent the top from burning.
- To check if the loaf is cooked all the way through insert a skewer into the centre. If it comes out clean then it's ready.
- Remove from the oven and leave to stand for 10 minutes before turning onto a wire rack. Leave to cool completely then transfer to an airtight tin.