Three sad, speckled bananas on the counter are the start of the best baking there is. Banana bread is forgiving, quick to throw together, and a brilliant first bake to do with children. This recipe comes from Chef Eran Mayer of Artisan Boulangerie Co. (ABC), who baked it for us in his kitchen and promised it’s far easier than it tastes. He’s right: it’s soft, moist and gently spiced, and it uses up the very bananas you were about to throw out. Here’s the recipe, plus the tips that make it work every time.
The riper the bananas, the better the bread. Use bananas with brown, spotty skins for the sweetest, most fragrant loaf. This recipe serves 6, bakes at 180C, and takes about 10 minutes to prepare. The optional dried apricots and cinnamon add depth, and the lemon juice keeps it from tasting flat.
No fancy equipment needed: a bowl, a whisk and a loaf tin will do.
Ingredients
Serves 6.
- 150g soft butter
- 300g plain flour
- 240g icing sugar
- 2 large eggs
- 2 egg yolks
- 15g baking powder
- 5g salt
- 325g ripe bananas (about 3 medium), mashed
- 30g lemon juice
- 5g ground cinnamon
- 40g chopped dried apricots (optional)
Method
- Heat the oven to 180C and grease a loaf tin (about 15 x 6.5 x 5cm), or line it with baking paper.
- Sift the dry ingredients. Combine the flour, icing sugar, salt, baking powder and cinnamon, and sift them into a mixing bowl.
- Add the butter and eggs. Add the soft butter, the eggs and the egg yolks, and whisk until you have a smooth, thick batter.
- Mash and fold in the bananas. Mash the ripe bananas with the lemon juice, then fold them through the batter until just combined. Stir in the dried apricots if using.
- Bake. Pour into the tin and bake for around 45 to 55 minutes, until the top is golden and a skewer pushed into the centre comes out clean. Ovens vary, so start checking at 45 minutes.
- Cool before slicing. Let it rest in the tin for 10 minutes, then turn out onto a rack. Slicing too early makes it crumble, so give it time.
Tips for the best loaf
- Riper is better. Brown, spotty bananas are sweeter and mash more smoothly. If yours aren’t ripe, bake them in their skins at 180C for 10 to 15 minutes until soft and dark, then cool and use.
- Don’t overmix once the flour’s in. Fold the bananas through gently. Overworking the batter makes the loaf dense and tough.
- Check with a skewer, not the clock. A clean skewer is your signal. If the top browns too fast, lay a piece of foil over it for the last stretch.
- Weigh, don’t guess. Baking is chemistry, so a kitchen scale gives a far more reliable result than cups.
Make it your own
Once you’ve made it once, it’s easy to play with. Fold in a handful of chopped walnuts or dark chocolate chips, swap the apricots for raisins or dried cranberries, or add a little grated orange zest with the cinnamon. For a lower-sugar everyday version, you can reduce the icing sugar slightly, since ripe bananas bring their own sweetness. If you’re baking with a toddler, let them mash the bananas and tip in the pre-measured bowls: it’s the kind of hands-on cooking that gets fussy eaters interested in food.
Storing and freezing
Banana bread keeps in an airtight container at room temperature for two to three days, and a little longer in the fridge. It also freezes beautifully: slice it first, wrap the slices, and freeze, then you can toast a slice straight from frozen for a quick breakfast or snack. A warm slice with a thin spread of butter is hard to beat.
Serving ideas
Banana bread is happy on its own, but it stretches into a proper snack or light breakfast with very little effort. Toast a slice and top it with a little butter, a smear of peanut or almond butter, or a spoon of yoghurt and some fresh fruit. For a weekend treat, warm a slice and add a small scoop of ice cream. Packed into a lunchbox, it’s a homemade alternative to shop-bought snacks, and because you controlled the sugar and the ingredients, it’s one you can feel good about. A thermos of warm bread on a rainy afternoon turns a dull day into a small occasion.
Common questions
Why do I need ripe bananas for banana bread?
Ripe, brown-spotted bananas are sweeter and softer, so they mash smoothly and give the loaf its flavour and moisture. Under-ripe bananas make a blander, firmer bread. You can ripen bananas fast by baking them in their skins at 180C for 10 to 15 minutes.
How do I know when banana bread is done?
Push a skewer into the centre. If it comes out clean or with just a few dry crumbs, it’s ready. Start checking at about 45 minutes, since ovens vary, and cover the top with foil if it’s browning too quickly.
Can I make banana bread with kids?
Yes, it’s an ideal first bake. Measure everything into bowls beforehand, then let children mash the bananas, tip in the ingredients and stir. Handling real food this way often gets fussy eaters more curious about eating it.
Can I freeze banana bread?
Yes. Slice it first, wrap the slices, and freeze. You can toast a slice straight from the freezer, which makes a quick breakfast or after-school snack.
Can I reduce the sugar?
You can trim the icing sugar a little, as ripe bananas add natural sweetness. Cutting it too far will change the texture, so reduce gradually and see how you like it.
The short version
Banana bread turns forgotten fruit into something everyone reaches for. Use the ripest bananas you have, don’t overmix, and trust the skewer over the timer. It keeps for days, freezes well, and welcomes whatever nuts, chocolate or dried fruit you fancy. Best of all, it’s simple enough to bake with a child, which is how the ripest bananas tend to disappear fastest.
More easy recipes and family food
Recipe courtesy of Chef Eran Mayer, Artisan Boulangerie Co. Oven temperatures and baking times vary, so use the skewer test to judge doneness.
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