Casual Kitchen -   Foolproof Banana Bread

Foolproof Banana Bread

20th November 2016

There are few things that delight me more than my colleagues’ ravenous nature when word gets out that I’ve brought in banana bread. I’ll be honest, when I first attempted it I was a little skeptical as I’d never made it before. Hell, I’d never even tasted it. I’ve had an odd aversion towards baked banana since I was a child. Whether it was the mushy texture or the off putting colours of overly ripened and bruised skins, it was never appealing. No pun intended.

That was until I grew frustrated with the endless cycle of waste that came when buying bananas. I’m not sure if humans are pre-programmed to always by two bananas more than they need but we somehow manage it in my house. If there were an olympics in banana wastage, we would have earned the shameful gold.

This is the go-to recipe.

So to curb my guilt I decided to take the soon to be chucked bananas and put them to use. What I’ve included below is the absolute top tier basic banana bread recipe. This is the go-to recipe.

The idea is that if you follow this recipe, you’ll have a solid foundation. From there, embellish to your heart’s content and you can’t go wrong. My favourite way to embellish mine is to add chopped small chunks of dark chocolate and top with a basic water icing. My housemate loves to add cinnamon to give a warmer, wintery flavour – to which I’d also add a honey or marmalade glaze. The trick is to experiment with flavours and find your banana bread.


  • 2 ripened bananas
  • 150g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 150g caster sugar
  • 2 tbsp milk
  • 100g softened butter
  • 2 large eggs
  • 1 tsp vanilla extract



  1. First things first, preheat your oven to 180 degrees celsius.
  2. Cream together your butter and sugar on a medium speed.
  3. Add the eggs one by one to the mix until smooth.
  4. Add your vanilla extract.
  5. Peel your bananas and use a fork to mash them up. This should take no effort at all, otherwise your bananas simply aren’t ripe enough.
  6. Add your mushed bananas to the mix. Don’t worry too much about getting the mix smooth anymore, there will always be lumps of banana (that’s a good thing!).
  7. Sieve together your flour, baking powder and bicarbonate of soda.
  8. Gently fold in the flour mix on a low speed until the flour is fully combined.
  9. Assess the consistency of the mix. It should be the consistency of a good Victoria Sponge mix. If necessary add the milk to loosen.
  10. Pour into a lined loaf tin and bake for 35 to 40 minutes.
  11. Once baked (use a skewer to test) remove it from the oven and allow it to cool in the tin for 10 minutes. Then remove it leave to rest on a wire rack for another half hour.
  12. When it’s fully cooled, decorate as you see fit.