Our classic banana bread recipe is simple to make, and you can even make it in an air fryer if you have one (see FAQs). Otherwise, it doesn’t require much hands-on time or special equipment – simply mix everything together in a bowl, then you’re ready to bake. It’s one of the best cakes to make with little ones as you don’t need to hover over them while they use an electric mixer.
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Ingredients
- 3 bananas (about 300g) very ripe and brown bananas
- 125g unsalted butter, melted
- 125g golden caster sugar
- 1 tsp vanilla extract or 1/2 tsp ground cinnamon
- 2 medium free-range eggs
- 175g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 75-100g milk or dark chocolate chips (optional, see Know-how for other easy additions)
You’ll also need…
- 1 litre loaf tin (approx 21.5cm x 11 x 7cm), lined with compostable baking paper, lightly greased and overhanging the short ends of the tin (see Tips)
Method
- Heat the oven to 180C/fan160C/gas 4. Mash the bananas in a large mixing bowl, then stir in the melted butter and caster sugar with a wooden spoon until well combined.
- Stir in the vanilla extract or cinnamon (or use both if you like), then beat in the eggs. Sift in the flour, baking powder and bicarbonate of soda, then gently fold in, along with the chocolate, if using.
- Pour the mixture into the loaf tin, then bake for 45-60 minutes. The cake should be well risen and feel springy to the touch. Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.
FAQs
Yes! All you need to do is put the loaf tin in your air fryer (check it fits), cook for 45-60 mins at 160°C until a skewer comes out clean. Cover the top with foil if it browns too much.
Nutrition
- 290kcals Calories
- 14g (8.3g saturated) Fat
- 4.3g Protein
- 36.1g (21.8g sugars) Carbs
- 1.3g Fibre
- 0.4g, Salt
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