This foolproof banana loaf is a great way to use up those brown bananas in your fruit bowl! Incredibly easy to make, deliciously moist and just so tasty.
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Everyone needs an easy banana loaf recipe in their lives… This one is mine and I have been baking it for years.
Banana bread is one of the very few cakey things (the other being my apple bread) my husband will happily eat – he “doesn’t like cake”. Sigh. I mean, really, I can’t even begin to understand that. He clearly has an underdeveloped sweet tooth!
But while he ignores all the chocolate/ cakes /desserts usually plentiful in our house, he always has time for a thick slice of banana bread. Can’t say as I blame him because it is just SO GOOD!
Here’s what you will need
There are as many banana bread recipes as there are cooks! Most recipes use a combination of the following ingredients and this is my version, tested and retested extensively.
BANANAS I try to use up ripe bananas with brown or deep yellow skin. Those are usually the ones that end up in the bin anyway and this is a great way to use them up!
YOUR CHOICE OF… Vegetable oil, coconut oil, melted butter, or light vegetable spread can all be used – for a dairy-free banana cake go with vegetable/coconut oil.
THE SWEET STUFF This is not an overly sweet cake – you can increase the amount of sugar if you like it sweet. I use light brown sugar and Sukrin Gold sweetener to make the recipe lower in syns.
FLOUR Self raising flour PLUS bicarbonate of soda (baking soda) give this cake the extra lift that prevents the bread from becoming too dense and heavy. Use wholemeal or spelt flour for a healthier banana bread or gluten free flour if preferred.
YOU WILL ALSO NEED Two large eggs, your choice of flavouring such vanilla or almond extract and/or ground cinnamon. Lately I have been adding Weetabix for some added fibre goodness – Weetabix banana bread sounds good, no? 😉
HOW TO MAKE BANANA LOAF
You can make the batter by hand (see recipe card) or by mixing all the ingredients in a food processor or blender. Both methods are easy and quick and the results are the same!
Add all the ingredients to your food processor in this order – banana, oil or melted butter, eggs, sugar, vanilla extract and weetabix (if using).
Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and raising agents. Process until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
Transfer the batter to a 2lb loaf cake tin lined with baking paper or a loaf liner. Bake for 40-45 minutes until the loaf is golden, well risen and springy to the touch. Cool in the tin for 10 minutes then lift out using the baking paper.
You can drizzle your banana loaf with honey or even chocolate if you like! Enjoy slightly warm with your cup of tea or coffee!
STORING AND FREEZING This cake keeps well for 2-3 days in an airtight container at room temperature. You can also freeze it, wrapped well in in two layers of clingfilm and a layer of foil.
Is banana bread healthy?
It looks healthy and certainly is a lot more restrained than most cake recipes – I think having the occasional slice is good for you!
I also tried my best to make this recipe as healthy as possible. It was aiming to create a Slimming World banana bread that’s low in syns without compromising on texture or flavour.
One slice is approximately 160 calories, 6-8 syns (if you use Flora Light) and 7 WeightWatchers SmartPoints.
You can make this recipe your own by adding nuts such as walnuts or pecans, chocolate chips, raisins or different toppings. Always fold any added extras into the batter at the end, stirring them in using a spatula or wooden spoon.
My kids love chocolate chip banana bread which has milk or dark chocolate chips stirred through the batter. They also love spreading their slices with Nutella as a special treat!
USE UP YOUR BANANAS!
Healthy Baked Oats | Slimming Friendly
Healthy Oat Waffles
Banana Layer Cake with Caramel Frosting
Super-Easy Banana Loaf
- 1 large ripe banana about 200g | 7 oz
- 2 large eggs
- 80 ml | ⅓ cup vegetable oil or melted butter
- 2 Weetabix optional
- 1 tsp vanilla extract optional
- 200 g (7 oz) plain flour ( all-purpose flour)
- 5 tbsp light brown sugar
- 5 tbsp Sukrin Gold or more light brown sugar
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- Preheat the oven to 180C | 350 F. Line a 2lb loaf tin with baking paper or use a loaf liner.
- Add all the ingredients to your food processor in this order – banana, oil or melted butter, eggs, vanilla extract and weetabix (if using).
- Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and baking soda.
- Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
- Pour the batter in the prepared tin, level and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and cake is springy to the touch.
- Cool in the tin for 10 minutes then lift out using the baking paper. Drizzle with a little honey, if you like, before serving.
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