Banana Bread


1, 8″ x 4″, loaf


I’ve been using this recipe for banana bread for as long as I can remember. It packs a strong punch of flavour, as long as you use sufficiently ripe bananas. You can always make a richer bread by using a portion of brown sugar, browning the butter and caramelising the bananas.


  • 1 cup mashed bananas [3-4 medium bananas]
  • 1 teaspoon lemon juice
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup chopped walnuts/ chocolate chips [optional]


  • Sift the flour, baking powder, salt and sugar
  • Using an electric beater, cream together the butter and sugar until light and fluffy
  • Add the eggs one a time, beating well after each addition
  • Mash the bananas and add the lemon juice
  • Add the flour mixture to the wet ingredients
  • Then add the banana mixture, mix until incorporated
  • Add the walnuts and chocolate chips, if using
  • Bake for an hour at 350F or until a wooden skewer inserted comes out clean. Make sure not to over bake; that will give you a dry loaf.


Pressure Points

  • Use RIPE bananas. There’s only a very fine line between ripe bananas and rotten bananas, so make sure you use the former. Though most recipes call for bananas that have black spots on the outside and are not blackened on the inside, I like to use bananas almost completely black on the outside and hence with more than a few dark spots on the inside. This produces maximum flavour in my experience.
  • Don’t overpower the primary banana flavour. Heavy handed use of vanilla or almond essence may sometimes do just that.


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