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Banana Bread Recipe (Annabelle Recommends)

Banana Bread Recipe (Annabelle Recommends)

I love a no nonsense adaptable recipe. Especially in baking, where everything is usually such a science and a good bake can go to a bad bake very quickly.

An adaptable recipe means ones you can adapt to suit your taste, with a variety of flavours. You can also use it as a base for other things. For example, this banana bread would be heavenly served as a tart, baked in a round tin, and finished with fresh cream, fruit and maple drizzle on top.

I’ll be honest, I’ve taken my time with this bake, and I’ve absolutely rushed it, cut every corner, and it’s still come out absolutely banging!

These are the recipes dreams are made of!

Banana bread is a great place to start because you can adapt in a thousand ways – with chocolate chips, swirling spreads or dips inside, or topping it with icing or chocolate drizzle.

Personally, I’m a fan of doing it the Aussie way. Cutting a thick slice and putting it face down in a frying pan (you can use a toaster but I find it very crummy). You toast each side until it’s golden and top it with a big knob of butter and/or maple syrup. Trust me, if you haven’t tried banana bread this way, make this immediately, and then send me a slice 😉


  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe medium to large bananas



Heat oven to 180C/160C fan/gas 4.


Butter a 2lb loaf tin (this is a standard size loaf tin) and line the base and sides with baking parchment.


Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs and bananas* with a little of the 140g flour. *If you’re using an electric mix don’t bother mashing before. It won’t make a difference.


Fold in the remaining flour, 1 tsp baking powder.


Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin. If your loaf is starting to look very brown on top but the skewer is still pulling out raw batter, cover the top of your loaf with some tin foil to stop it catching.


Cool in the tin for 10 mins, then remove to a wire rack.


Enjoy however you damn well fancy!


This recipe is adapted from BBC Good Food

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