Classic Banana Bread
Prep:  30 minutes
Cook:  1 hour 10 minutes
Makes:  2 loaves
Average: 4 (6 votes)
Difficulty:
Cuisine:
Saved:
Australian
235
Recipe by: Australian Eggs
Every household needs a classic banana bread recipe, and this one is gorgeously moist and flavourful. This recipe makes 2 loaves, perfect to freeze for later or gift to friends and family.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Classic Banana Bread
Ingredients:
Next level Banana Bread
Next level Banana Bread
Take this classic Banana Bread recipe to another level by topping it with caramelised bananas and caramel sauce

Click here to get the recipe
Method:
  1. Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
  2. Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
  3. Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
  4. Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
  5. Serve plain banana bread warm or cold with softened butter. Alternatively, wrap loaf tightly in cling film and place inside an airtight container or bag. Label and freeze for up to 2 months
Tips & Hints:
  • Bananas are best when they are over-ripe.
  • Mixed spice can be replaced with ground cinnamon, if preferred.
  • Plain banana bread will keep for up to one week in the fridge, stored in an airtight container.
  • Defrost in refrigerator overnight, slice and serve.
  • Alternatively, slice and warm in microwave for 30 seconds on HIGH.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Ms
5
Michelle Tournier
1 year 6 months ago
I have made this banana bread many times now and it always turns out amazing. I even cooked it while I was away in France and it was delicious and worked with various types of sugars. I made a huge loaf and was able to freeze slices to enjoy later