Banana bread recipe

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  • Healthy
serves: 8
Skill: medium
Cost: cheap
Prep: 10 min
Cooking: 35 min
(may need an extra 5 mins)

Nutrition per portion

Calories 257 kCal 13%
Fat 8.7g 12%
  -  Saturates 5.2g 26%
Carbohydrates 42.8g 13%
  -  of which Sugars 19.9g 22%
Protein 3.8g 8%
Salt 0.45g 8%
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  • Our banana bread recipe pays tribute to the beloved British bake. 

    For a delicious banana bread that comes out right every time, try this recipe. Simple and satisfying, this banana cake recipe is the perfect way to use up overly-ripe bananas, resulting in a soft, banana-rich sponge that is sure to be scoffed up. For an extra twist of flavour, we’ve added a dash of allspice and a handful of dried fruit. You could also add chocolate chips or nuts to add some texture, whilst a spoonful of cinnamon works well too. Slice up and enjoy with a proper cup of tea or toast after it’s cool and slather on some butter.





    • 75g (3oz) butter or margarine
    • 100g (4oz) soft brown sugar
    • 1 egg, beaten
    • 2 large ripe bananas
    • 225g (8oz) self-raising flour
    • 1/2 tsp ground allspice and a pinch of salt
    • Handful of dried fruit (dates are good) or chopped walnuts (optional)


    • Preheat the oven to 190C, gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.

    • Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.

    • Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.

    • When cooked, leave the banana bread in the tin for a few mins before turning out to cool on a wire rack.

    • Serve the banana bread sliced, spread with butter or margarine.

    Top tip for making banana bread:

    You can freeze brown bananas and then defrost and use in your banana bread. They’ll taste just as good.


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