Moist Banana Bread
This moist Banana Bread recipe is another easy one-bowl wonder. Put your overripe and mushy bananas to good use with this bread. If you find yourself in the rare position of having leftover cake, it’s perfect to freeze by the slice for later.

This moist Banana Bread recipe is another easy one-bowl wonder. Expect the enticing scent of warm banana to waft around the house. Honestly, when I returned home I could smell the cooling banana bread from the front door. You might want another loaf on the go in case your neighbours happen to “randomly” drop by. Put your overripe and mushy bananas to good use with this bread. If you find yourself in the rare position of having leftover cake, it’s perfect to freeze by the slice for later.
BANANA BREAD
Makes: 8-12 slices, depending how thick you like your bread
Difficulty: easy
EQUIPMENT:
1 medium loaf tin, 21 x 11 x 6 cm
INGREDIENTS:
2 medium or large ripe Bananas, mashed
120g Unsalted Butter
2 tablespoons Milk
1 teaspoon Bicarbonate Soda
200g Caster Sugar
2 large Eggs, lightly beaten
180g Self Raising Flour
METHOD:
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350 F).
Mash the bananas into a pulp and place them in a medium saucepan. With the saucepan on low heat add the butter and stir until it’s melted.
Add in the caster sugar, bicarbonate soda, and milk. Stir it all together until the sugar has dissolved. Remove from heat and set aside to cool.
Once the mixture has cooled stir in the self-raising flour and beaten eggs until the mixture is evenly combined. Pour the batter into the prepared loaf tin.
Check oven has reached the correct temperature. Set kitchen timer for 40 minutes. Place the loaf tin on the middle rack of the oven. The bread is ready when a skewer in the middle of the loaf comes out clean. Bake for a further 5 minutes if not baked fully yet.
Allow to cool in the pan for 10 minutes, then remove loaf to cool on a wire rack Serve warm or cold.
BAKING TIPS:
- The riper the bananas the sweeter the cake will be
- You could reduce the sugar quantity a bit in the cake without too much drama, even 150g of sugar would be ok. It’s quite a forgiving recipe.
- The recipe could easily be vegan or lactose-intolerant friendly by substituting the dairy with non-dairy alternatives.
- Individual slices of banana bread can be wrapped in plastic film and stored in the freezer for up to 2 months.
- Store cake at room temperature in an airtight container for up to 3 days
Servings | Prep Time | Cook Time | Passive Time |
12slices | 15mins | 40mins | 45mins |
Servings | Prep Time |
12slices | 15mins |
Cook Time | Passive Time |
40mins | 45mins |
- 2 large ripe Bananas mashed
- 120 g Unsalted Butter
- 1 teaspoon Bicarbonate Soda
- 2 tablespoons Full Cream Milk
- 200 g Caster Sugar
- 2 Eggs lightly beaten
- 180 g Self Raising Flour
Ingredients
Servings: slices
Units:
|
- Preheat the oven to 180 degrees Celsius (160 fan-forced; 350 F). Grease the base and sides of a medium loaf pan with non-stick spray.
- Mash the bananas into a pulp and place them in a medium saucepan. With the saucepan on low heat add the butter and stir until it’s melted.
- Add in the caster sugar, bicarbonate soda, and milk. Stir it all together until the sugar has dissolved. Remove from heat and set aside to cool.
- Once the mixture has cooled stir in the self-raising flour and beaten eggs until the mixture is evenly combined. Pour the batter into the prepared loaf tin.
- Check oven has reached the correct temperature. Set kitchen timer for 40 minutes. Place the loaf tin on the middle rack of the oven. The bread is ready when a skewer in the middle of the loaf comes out clean. Bake for a further 5 minutes if not baked fully yet.
- Allow to cool in the pan for 10 minutes, then remove loaf to cool on a wire rack Serve warm or cold.
- The riper the bananas the sweeter the cake will be.
- You could reduce the sugar quantity a bit in the cake without too much drama, even 150g of sugar would be ok. It’s quite a forgiving recipe.
- The recipe could easily be vegan or lactose-intolerant friendly by substituting the dairy with non-dairy alternatives.
- Individual slices of banana bread can be wrapped in plastic film and stored in the freezer for up to 2 months.
- Store cake at room temperature in an airtight container for up to 3 days.
You might like our other cake recipes with banana like Banana Bread with a Crunchy Almond Topping, Banana Cupcakes with Cream Cheese Frosting, Hummingbird Cake, and Banana Honey Chocolate Muffins.
If you want fast cakes we have a whole list of One Bowl Mix & Bake Recipes too.
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NANAS!! yes, I’m glad I no longer have to sell vital organs to eat bananas now :P
Its such a joy to be able to make banana bread again. I was gifted a bowl of very ripe bananas from my SIL just before she went away for a holiday and was so happy. I know they’re back down to $1.99kg but psychologically they’re still the equivalent of saffron threads!
Interesting tip on the freeze and squeeze method…I sense an irresistible urge to bake coming on.
Di x
i freeze skinned banana segments for smoothies but i’d never considered being able to use them for cake..but it makes sense..thanks for this tip..and your bb (banana bread) looks the bomb..
Thank you Cake Mistress — I am going to go and make the Banana Bread — right now. Have two bananas that need to be used.
I love banana bread :) so glad the price of bananas have finally gone down! They were so damn expensive at one post last year! I still remember paying $4 per banana!
I am loving the cheap bananas :) And this looks like the perfect place to direct them when I buy too many and we can’t get through them all.
Banana bread is just so comforting. Thank goodness nana prices are down.
This is great, but I used a smallish loaf tin and am kicking myself. Note to self: use a medium tin as suggested: dimensions approx 23cm (L) x 13cm (W) x 5cm (D).
I saw some for $2.99 per kilo last week and nearly died of shock! I see a lot of banana cake in my future!
Thank you, thank you, thank you – so easy to make and so very delicious.
Thanks Cake Mistress! Awesome recipe, can’t get enough of it.
Great recipe The cake is so delicious!! Will be making another one very soon. be
Just made it. Best banana bread EVER!!!!!!!!
I couldn’t find any loaf tins so i used a square cake tin. So nice still warm out of the oven.
However when my bananas had defrosted they were REALLY SQUISHY. Some parts were still frozen though so my fingers killed. It was so worth it though-yummmmmmmy bread! Use raw sugar-it gives it a nice smell, taste and bake it until it has a nice, crisp surface-that holds it all together.
Wow……!!!!!
My son and I just made this banana bread and it is THE BEST recipe I have used…!!! It will definitely be my recipe of choice. One thing different I did was to ‘accidentally’ replace the caster sugar for raw caster sugar which gives the end result a really caramel/homey taste….xxxx