Banana Bread Recipe

Easy Banana Bread Recipe

Banana bread is a staple in most households since it’s easy to create from scratch, tastes amazing, and isn’t a challenge for even beginners in the kitchen. Enjoy a slice of banana bread with some freshly squeezed orange juice, a cup of coffee, or some green tea as a late afternoon snack – it never disappoints!

RELATED: Individual Bread And Butter Puddings Recipe

Serves: 16


2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 cups mashed ripe banana

1/2 cup margarine or butter, softened

3 tbsp milk

2 eggs

1 cup toasted walnuts


  1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk.
  2. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes.
  3. Add eggs and remaining flour; beat until blended. Stir in walnuts.
  4. Pour into one greased 8x4x2-inch loaf pan. Bake in a 350ºF (170ºC) oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean.
  5. Cool for 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing.

Image via FG Harvest

Banana Passionfruit Bread With Ricotta

My Kitchen Rules 2011 winners Sammy and Bella share their favourite banana bread recipe flavoured with fresh passionfruit, topped with creamy ricotta – it makes a delicious breakfast or morning tea treat!

Makes one loaf

265g wholemeal self-raising flour
40g plain flour
1tsp ground cinnamon
140g brown sugar
125ml milk
2 eggs, light beaten
50g butter, melted
1 over ripe banana
9 passion fruits
50g oats
50g shredded coconut
Spray olive oil
200g ricotta

1. Preheat oven to 180 degrees. Spray a 11x21cm loaf pan with spray olive oil. Line the base and two opposite sides with non-stick baking paper, allowing it to overlap.

2. Sift the flours, cinnamon, and sugar into a large bowl. Place milk, eggs, melted butter, banana in a medium mixing bowl. Pass 6-7 of the passionfruits’ pulp through a sieve to remove seeds and place into bowl with wet ingredients and stir until well combined. If you still have lumps of banana, use a hand-mixer to break up large pieces.

3. Combine wet and dry ingredients and stir, add oats and shredded coconut. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle over some left over passionfruit seeds and shredded coconut.

4. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn out onto a wire rack and cool completely.

5. Cut into slices and toast. Garnish with a scoop of ricotta and some fresh passionfruit pulp.

What’s your favourite banana bread recipe?

Best-Ever Banana Bread

This is it: that cafe-style, moist banana bread you’ve been dreaming off. And it only takes a few minutes to get into the oven. A great recipe for making with kids and encouraging them into the kitchen!


1 1/2 cups caster sugar

1/2 cup unsalted butter

2 eggs at room temperature

1/4 tsp baking powder

1/2 tsp baking soda

1 1/2 cups plain flour, sifted

3 large very ripe/black bananas, mashed with a fork

1/2 cup walnuts, pecans or chocolate chips (optional)

1 tsp vanilla extract


1. Preheat oven to 190C. Grease a loaf pan with olive oil or a little butter.

2. Mix together sugar, butter and eggs using an electric beater or stand mixer.

3. Sift together the dry ingredients, then add to the sugar mixture.

4. Stir through the bananas, nuts or chocolate chips if using and vanilla extract. Pour the mixture into the prepared loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.

5. Let cool for 5 minutes, then remove from pan.

What’s your favourite banana bread recipe?

MasterChef Alvin Quah’s Papaya And Banana Bread

Give ordinary banana bread a thoroughly modern twist with MasterChef Alvin Quah’s recipe for papaya and banana bread served with honeycomb butter – perfect for morning tea!

“Red papaya and yellow papaw are perfect ingredients in a variety of recipes. Their sweet tropical flesh works beautifully in desserts and cakes, but they’re equally lovely in savoury dishes. They add colour and flavour to fresh salads and, due to an enzyme they contain, they can be used to tenderise meats such as chicken and pork,” he says.

Serves 6-8


2 cups (300g) self-raising flour

1 cup (200g) brown sugar

1 teaspoon baking powder

½ cup (125ml) mashed papaya

½ cup (125ml) mashed banana

2 eggs, lightly whisked

150g butter, melted, cooled

½ cup (70g) toasted macadamias, coarsely chopped

½ cup finely chopped papaya, extra

Honeycomb butter

100g butter, softened

30g honeycomb, coarsely chopped


1. Preheat oven to 180°C. Grease and line the base and sides of a 8 x 24cm
(base measurement) loaf pan.

2. Combine the flour, sugar and baking powder in a large bowl.

3. Combine mashed papaya, banana and eggs in a small bowl. Add to the flour
mixture with the melted butter, macadamias and extra papaya and gently stir until
just combined. Spoon into the prepared pan and smooth the surface with the
back of a spoon. Place on an oven tray and bake for 1 hour or until a skewer
inserted in the centre comes out clean. Remove from oven. Set aside for 10
minutes before turning onto a wire rack to cool.

4. Meanwhile, to make honeycomb butter, use an electric mixer to beat butter
until pale. Add honeycomb and stir to combine.

5. Cut into thick slices and dollop with honeycomb butter. Serve warm or at room

What’s your favourite morning tea recipe?