Cook Well for Less

Banana Bread

A moist, straightforward loaf that makes useful baking out of ripe bananas.

Prep
15 mins
Cook
50 mins
Total
65 mins
Difficulty
easy
Makes
8 slices
Illustration: Golden banana loaf with two slices on a cooling rack
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients

  • 200 g peeled very ripe banana, about 2 medium bananasmashed thoroughly
  • 60 g butter, plus a little from this amount for greasingmelted and cooled slightly
  • 1 large egg

Optional extras

  • ½ tsp ground cinnamon
Equipment
  • 450 g (1 lb) loaf tin
  • baking parchment
  • mixing bowl
  • fork or whisk
  • wooden spoon or spatula
  • wire rack

Cook

Method

  1. Prepare the tin

    Heat the oven to 180°C / 160°C fan / Gas 4. Use a little of the measured butter to grease a 450 g (1 lb) loaf tin, then line the base and long sides with baking parchment, leaving enough above the sides to lift the loaf out later.

    New to this?How to line a baking tin

  2. Mix the wet ingredients

    Put the mashed banana, remaining melted butter, sugar and egg in a mixing bowl. Beat with a fork or whisk until evenly combined; a few small banana lumps are fine.

  3. Add the flour

    Add the flour and cinnamon if using. Fold gently just until no dry flour remains. Do not keep beating once the flour is mixed in because that can make the loaf heavy.

  4. Bake

    Scrape the mixture into the tin and level the top. Bake for 45–50 minutes until well risen and deep golden. A skewer pushed into the centre should come out without wet batter, though a moist crumb is fine. If the top is browning before the middle is ready, cover it loosely with foil for the final 10 minutes.

    New to this?How to tell when a cake is cooked

  5. Cool

    Leave in the tin for 10 minutes, then lift the loaf onto a wire rack. Let it cool before slicing so the moist crumb can settle.

For later

Storing and using leftovers

Storage

Let the loaf cool completely, then keep it in an airtight container in a cool, dry place for up to 3 days.

Freezing

Freeze the cooled loaf whole or as individual slices for up to 3 months. Wrap it well, then thaw at room temperature while still wrapped so it does not dry out.

Practical guide:How to freeze cakes and home baking

Ideas

Use bananas with heavily spotted or dark skins that are very soft and sweet but have no mould, leaking spoilage or unusual smell.

Community

Ratings and comments

Reader feedback is planned after moderation, spam prevention and privacy requirements have been agreed.