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Moist banana cake slice showing soft, fluffy crumb with golden edges and rich banana aroma.

The Perfect Banana Bread

There’s something timeless about banana bread. It’s the kind of recipe that rescues those too-ripe bananas sitting on your counter and transforms them into a golden, fragrant loaf. Soft, moist, and just the right balance of sweet, it’s a bake that feels like home in every slice.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 1 Loaf
Course: Dessert, Snack
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

Cake
  • 330 g Bananas overripe, mashed
  • 330 g Castor sugar
  • 85 ml Oil Olive oil
  • 3 Eggs (70g) Large
  • 170 ml milk
  • 330 g Flour plain
  • 18 g Bicarbonate of soda (Bicarb Soda) not Baking Powder! Bicarbonate of soda must be must sieved
  • 2 g Salt use sea salt rather than iodised salt
  • 3 ml Vanilla extract

Equipment

  • 1 Serves 10-12 makes one 22cm round cake or one 10 x 20cm loaves.  The size and shape of cake tins are crucial in baking, as they directly affect the texture and baking time of cakes. Always use the size specified in the recipe—a smaller tin results in a deeper cake that requires longer baking, while a larger tin produces a thinner cake that bakes faster. Different shapes, such as round, square, or specialty designs, influence how the cake rises and should be monitored closely. The material of the tin also impacts the outcome: heavy-duty metal tins like aluminum or cast iron provide even heat distribution and are ideal for most cakes, while thin tins risk uneven baking.

Method
 

Cake
  1. Preheat oven to 170°C (338°F). Grease a loaf tin and line the bottom with baking paper.
  2. Mash bananas in a large bowl until smooth.
  3. Add in sugar, eggs, and vanilla and whisk on a medium speed
  4. Once light and white add the milk and then the oil slowly.
  5. In a separate bowl, mix together the flour, bicarbonate of soda, and salt.
  6. Fold dry ingredients into wet until just combined (don’t over mix, gluten will toughen the loaf). Ensure there are no flour lumps.
  7. Pour into prepared tin. Bake for 55–60 minutes, or until a skewer comes out clean or the internal temperature is 85C.
  8. Cool in tin for 10 minutes, carefully tip out and then transfer to a rack.
  9. Preheat Oven 170C
  10. Grease a loaf tin and line the bottom with a baking paper
  11. Using a stand mix and add the bananas and mash
  12. Now add the sugar, eggs and vanilla to the bowl and mix using a whisk on a medium speed
  13. Once light and white slowly add the milk and then again slowly add the oil
  14. In a separate bowl,mix together the flour, bicarbonate of soda and salt
  15. Fold dry ingredients into wet ingredients until just combined (don't over mix as gluten will toughen the loaf) Ensure there are no flour lumps
  16. Pour into the prepared tin. Bake for 55-60 minutes, or until a skewer comes out clean or the internal temperature is 85C
Cool
  1. Cool in the tin for 10 minutes,carefully tip out and then transfer to a rack

Video