Banana Bread

Banana bread is one of those great recipes that transforms overly ripe bananas into something soft and utterly irresistible. Think moist slices with a golden crust, just sweet enough to satisfy, and a texture that’s perfect with a cup of coffee or tea. Honestly, it’s comfort in loaf form.

Why you’ll love this Banana Bread

• Moist and naturally sweet: Very ripe bananas keep the loaf moist and flavourful without needing alot of extra sugar or liquid.
• Perfect texture every time: Creaming butter and sugar traps air for a soft and fluffy crumb.
• Even rise: Dissolving bicarbonate of soda in boiling water activates it immediately, preventing a dense centre and producing a light, even crumb.
• Customizable: You can also add nuts, chocolate chips, or dried fruits to make it your own.

Ingredients

Butter: Butter adds richness and flavour. It also helps create a soft crumb when creamed with sugar.

White sugar: White sugar sweetens the loaf and helps with browning. It also contributes to a soft texture once baked. Creaming it with butter helps trap air, which improves the final rise.

Eggs: Eggs bind the ingredients together. They also add structure, which prevents the loaf from crumbling when sliced. Note that adding eggs one at a time helps the batter stay smooth.

Vanilla essence: Vanilla enhances the overall flavour. It balances the sweetness and complements the bananas without overpowering them.

Ripe bananas: Bananas are the heart of banana bread. They add moisture, sweetness, and flavour. The riper the bananas, the better the result. Soft bananas with brown spots work best.

All purpose cake flour: Flour provides structure. Remember to sift the flour to remove lumps, this will help to keep the loaf light.

Bicarbonate of Soda: Bicarbonate of soda helps the loaf rise. When activated correctly, it creates a light, even crumb. Adding it to boiling water ensures it reacts immediately.

Boiling water: Boiling water activates the bicarbonate of soda instantly. Adding it while sizzling ensures the bread rises properly and avoids a flat or heavy loaf.

Optional toppings: Nuts or cherries add extra texture and flavor—just press them slightly into the batter to avoid burning.

Instructions

Step 1: Cream the butter and sugar together. Beat until pale and fluffy. This step helps create a lighter loaf.

Step 2: Add the eggs one at a time. Beat well after each addition. This keeps the mixture smooth and stable.

Step 3: Add vanilla and mashed bananas. Mix gently until just combined. Do not overbeat at this stage.

Step 4: Fold in the sifted flour. Use a spatula or low speed. Overmixing can make the banana bread tough.

Step 5: Dissolve the bicarbonate of soda in boiling water. It will sizzle immediately. Add it to the batter while it is still bubbling. Adding bicarbonate of soda directly to boiling water activates it immediately. This helps the banana bread rise evenly and prevents a dense centre. It also improves the overall texture of the crumb.

Step 6: Mix the batter briefly and pour into a greased loaf tin. Smooth the top gently. If desired, sprinkle chopped nuts and red cherries on top for decoration. Gently press them slightly into the batter to prevent burning during baking.

Step 7: Bake at 170°C for 40–45 minutes, until golden and set.

Important: Because banana cake is very moist, the edges and top may set before the centre is fully cooked. Start checking around 35–40 minutes by gently inserting a skewer into the middle. If it comes out with a few moist crumbs, the cake is ready.

Tips for Perfect Banana Bread Every Time

• Use very ripe bananas: The riper, the sweeter and moister your cake will be.
• Cream the butter and sugar well: This traps air for a lighter, fluffy texture.
• Mix gently after adding flour: Overmixing can make the cake tough.
• Check your oven early: Start keeping an eye from 35–40 minutes so it doesn’t dry out.
• Check for doneness: Edges should pull away slightly from the pan, and the top should spring back when pressed. Insert a skewer at the end, moist crumbs mean it’s ready.
• Let it cool before slicing: It helps the cake set and makes cutting easier.
• Add your twist: Nuts, chocolate chips, or berries on top make it extra special.

How to Store Banana Bread

Banana cake stays delicious for a bit of time, so you can enjoy it over several days or even weeks if you freeze it. Here’s how to make sure it stays moist and flavorful:

Freezer: Banana cake freezes beautifully. Slice it first, then wrap each piece individually in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months. When you’re ready to eat, allow slices to thaw at room temperature for the best texture, soft, moist, and just like freshly baked.

Room temperature: Wrap the cooled cake tightly in plastic wrap or foil and store in an airtight container. It will stay fresh for up to 3 days. This is perfect for enjoying a slice with morning coffee or as an afternoon snack.

Refrigerator: If you want it to last a bit longer, store the cake in an airtight container or wrap it well in plastic wrap/foil. This keeps it moist and prevents it from absorbing other flavours in the fridge. It will stay fresh for up to 4 days.

Did you try this recipe?

If you baked this Banana Bread, leave a comment and let me know how it turned out. I would love to hear how you served it and whether you added your own twist.

More cake recipes you’ll love:

• Moist Chocolate Cake
• Chocolate Coffee Sheet Cake
• Lemon Poppyseed Cake
• Currant Cake