Easy banana bread
Moist, golden banana bread from over-ripe bananas: one bowl, no mixer, hard to get wrong. Watch Natasha's video above for the full method.
Inspired by Natasha's Kitchen
- very ripe bananas, mashed3
- butter, melted115 g
- granulated sugar150 g
- eggs2
- vanilla extract1 tsp
- all-purpose flour250 g
- baking soda1 tsp
- salt½ tsp
- 1
Heat the oven to 175°C (347°F) and grease a loaf tin (about 23×13 cm).
- 2
Mash the bananas in a bowl. Stir in the melted butter, sugar, eggs and vanilla.
- 3
Fold in the flour, baking soda and salt. Stir just until combined, no more.
- 4
Pour into the tin and bake 55–65 minutes until a skewer in the centre comes out clean.
- 5
Cool in the tin 10 minutes, then lift out. See the video for tips and variations.
Contains: gluten, egg, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
This is an at-home version. Follow the video above for Natasha's exact method. Want walnuts? Fold in a handful. Note that this adds the nuts allergen.
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