Banana Loaf Recipe That Never Fails
A soft, moist, foolproof bake to bring comfort to your kitchen — and smiles to the table.
Let’s face it: banana loaf has become one of the UK’s favourite bakes — and for good reason. It’s nostalgic, budget-friendly, and irresistibly moist when made right. Whether it’s your first attempt at baking or your 100th, this fail-proof banana loaf recipe will guide you from spotty bananas to warm, fragrant success.
In this guide, we’ll cover everything:
- Step-by-step instructions
- Measurements in grams and cups
- Tips for ripening bananas quickly
- Substitutes and add-ins
- How to keep it moist every time
Let’s get baking.
🧾 Ingredients (for 1 standard loaf tin)
- 3 medium ripe bananas (the riper, the better)
- 2 large eggs
- 100g brown sugar (or caster sugar for a lighter loaf)
- 75g unsalted butter, melted (or 60ml vegetable oil)
- 1 tsp vanilla extract
- 190g plain flour (1 ½ cups)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp cinnamon (optional but recommended)
- Pinch of salt
- Optional: 50g chopped walnuts or dark chocolate chips
💡 Want a gluten-free version? Swap in a 1:1 GF flour blend and add ¼ tsp xanthan gum.
🛠️ Tools You’ll Need
- 2 mixing bowls
- Fork or potato masher
- Hand whisk or wooden spoon
- Loaf tin (approx. 8.5 x 4.5 in or 21 x 11 cm)
- Baking parchment or non-stick spray
- Wire rack for cooling
🍌 Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 170°C fan / 190°C conventional / 375°F. Grease your loaf tin and line it with parchment for easy release.
2. Mash the Bananas
Peel and mash the bananas in a large bowl using a fork until mostly smooth. A few lumps are fine — they add texture!
3. Mix Wet Ingredients
To the mashed bananas, add:
- Eggs
- Melted butter
- Vanilla
- Sugar
Whisk together until fully combined.
4. Combine Dry Ingredients
In another bowl, mix:
- Flour
- Baking powder
- Bicarbonate of soda
- Cinnamon
- Salt
Sift if your flour is lumpy.
5. Bring It All Together
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix — it can toughen the loaf.
At this stage, you can fold in extras like:
- Chopped nuts
- Chocolate chips
- Raisins
- A swirl of peanut butter
6. Bake
Pour the batter into your prepared tin. Smooth the top. If you want that bakery-style split, slice a banana lengthwise and place it on top, or sprinkle a bit of brown sugar for a sweet crust.
Bake for 50–60 minutes, or until a skewer comes out clean from the centre.
7. Cool and Slice
Let the banana loaf cool in the tin for 10–15 minutes, then transfer it to a wire rack. Wait until it’s fully cooled before slicing — if you can!
💡 Pro Tips for a Moist Banana Loaf (Every Time)
- Use very ripe bananas — black speckled skins are ideal
- Brown sugar adds moisture and deeper flavour
- Don’t overmix once the flour is added
- Let it rest after baking — it continues to develop flavour as it cools
- Store in foil or an airtight container to keep it soft for days
🌀 Ingredient Swaps and Add-Ins
- No eggs? Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
- Dairy free? Use oil or plant-based butter
- Want protein? Add a scoop of vanilla protein powder and reduce flour slightly
- Sweet tooth? Add chopped dates, honey, or swirl in Nutella
🧊 Storing and Freezing
- Store at room temperature for 3 days, wrapped tightly in foil
- Keep in the fridge up to 5 days
- Freeze slices in cling film, then place in a ziplock — toast straight from frozen!
☕ What to Serve With Banana Loaf
This loaf pairs beautifully with:
- Butter and a drizzle of honey
- A dollop of Greek yoghurt and berries
- A strong cup of builder’s tea or black coffee
- For dessert? Warmed up with a scoop of vanilla ice cream
🍞 Why Banana Loaf Is the Ultimate Comfort Bake
In a world of flashy bakes and intricate pastries, banana loaf remains a humble hero. It’s the kind of bake you can whip up on a rainy afternoon or share on a lazy Sunday morning. It makes the house smell like home, and every slice tells a story — of rescued bananas and shared comfort.
And if you’re building your comfort baking repertoire, don’t miss our 10 Best Comfort Food Recipes for more bakes and bites that soothe the soul.
🌍 Bonus Tip: Ripen Bananas Fast
Need ripe bananas now? Try this:
- Place them in a 180°C oven for 15 minutes (skin blackens, but inside goes soft)
- Or pop them in a paper bag with an apple overnight
- Looking to skip the eggs and dairy? For a plant-based twist on this classic bake, we love the vegan banana bread recipe from BBC Good Food — it’s moist, flavourful, and proof that comfort baking can be totally dairy-free.
💬 Final Thought
You don’t need to be a baker to make a brilliant banana loaf. You just need a few good ingredients, a bowl, a wooden spoon, and a little faith in the process. This recipe is forgiving, flexible, and guaranteed to become a staple in your kitchen.
So go ahead — preheat the oven, grab those overripe bananas, and bake the loaf that never lets you down, if you’re curious how this compares to Mary Berry’s banana bread, you’ll find her version a bit lighter and cake-like.
