Banana Bread
Who doesn’t love a slice of warm banana bread with a cuppa? Whether you’re looking for a way to use up those overripe bananas sitting on your fruit bowl or simply craving a comforting homemade treat, this recipe is your answer. Packed with rich banana flavour and just the right amount of sweetness, it’s perfect for breakfast, dessert, or a snack. Keep reading for tips, substitutions, and pro advice to make your banana bread the star of your kitchen.
I see a lot of banana bread recipes on the internet that look very wet or very dry. Most just say two bananas or one large banana. Hmmm, what size? You can have a banana that weighs 60 gm or 180 gm. That’s why I’ve stated 200 gm of banana. Do it; you won’t be disappointed. 😁
It’s great for using up ripe bananas —you know, the ones that nobody will eat because they have black dots all over them. You can freeze this banana bread, too, if you like. Freezing it in portions makes a great lunch box treat for the kids.
I like to use ripe bananas. It’s the only way you can pack in that great bananaery (is that a word?) flavour. I know some of you prefer to eat bananas when they’re still yellow with no signs of black marks, but honestly, you need to let them ripen for banana bread. So, be patient.
It’s funny, when I run my tours of Springvale (a very Asian part of Melbourne, Australia), I’ve had people mention that so many shops are selling rotten bananas. I have to explain that they’re not rotten, as they make the best Asian (or any dessert) when they’re fully ripe.
Banana bread in the Thermomix
I don’t bother to mash the banana too much for the Thermomix. I let the blades do the work.
Pro Tips
- Use Overripe Bananas: The darker the peel, the sweeter and more flavourful your bread will be. If that’s what you want, that is.
- Don’t Overmix: Stir just until combined to avoid dense bread.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for better mixing with a stand mixer.
- Tent with Foil: If your loaf is browning too quickly, loosely cover it with foil halfway through baking.
- Freeze Extras: Banana bread freezes beautifully—wrap slices individually for easy grab-and-go snacks.
Frequently Asked Questions
Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make this banana bread gluten-free. Pick your favourite brand depending on where you are in the world. 😉
Yes! This banana bread freezes beautifully. Wrap it tightly in plastic wrap or foil and store it in an airtight container for up to three months.
Feel free to experiment! Chopped nuts, chocolate chips, or dried fruit make excellent additions. I love adding walnuts or pecans to mine.
Nutrition Information
This banana bread is not only delicious but also nutritious! Each slice provides a good source of potassium from the bananas and can be made healthier using whole wheat flour and reducing sugar. Enjoy it guilt-free!
Banana Bread – Thermomix
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix
Ingredients
- 85 g butter melted
- 200 g white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 220 g plain flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt heaped if you use Pink Murray Valley Flaked As I do
- 110 g sour cream
- 50 g chopped walnuts
- 200 g 2 large bananas, sliced and chopped fine or mashed
Instructions
- Preheat oven to 160°c. Grease a 22cm x 11cm inch loaf pan.
- Weigh the flour, baking soda and salt into the TM bowl, sift on speed 5 for 3 seconds then set aside.
- With the butterfly in place weigh the butter and sugar to the TM bowl, set to speed 1 and heat to 50°c until the butter is melted. This should take 3 – 5 minutes. (Time will depend on how cold your butter was to start with).
- In the meantime butter and sugar coat the lining of your non-stick loaf pan. Or use Pan Release if you have some made
- Remove the lid and scrape down the sides add eggs and the vanilla to the TM bowl and mix on Speed 2.5/5 seconds.
- Return the flour mixture, stir to combine on speed 2.5/10 seconds.
- Remove the lid and scrape down the sides. I usually use very soft bananas, so I leave the butterfly in at this stage. However, if your bananas are still firm or chunky, you can take the butterfly out before weighing in the sour cream, walnuts, and bananas. Then mix on reverse speed for 3 to 10 seconds, or until fully combined.
- Pour the mix into your greased loaf pan and spread evenly and bake at 160°c for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Banana Bread – Conventional
5 stars tells us you love the recipe
becs-table.com.auEquipment
- Stand mixer
Ingredients
- 85 g butter melted
- 200 g white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 220 g plain flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt heaped if you use Pink Murray Valley Flaked As I do
- 110 g sour cream
- 50 g chopped walnuts
- 200 g 2 large bananas, sliced and chopped fine or mashed
Instructions
- Preheat oven to 160°c. Grease a 22cm x 11cm inch loaf pan.
- In a large bowl, stir together the melted butter and sugar till combined.
- Add eggs and vanilla, and mix to combine
- In a separate bowl combine the flour, baking soda and salt, clear. (You can use a whisk to do this as it will also aerate the mix.)
- Stir the flour mix into the butter mixture until smooth.
- Finally, fold in the sour cream, walnuts and bananas.
- Pour the mix into your greased loaf pan and spread evenly.
- Bake at 160°c for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Want to know more?
If you love banana bread, you’re going to love these pumpkin pecan muffins too.
Or, maybe you’d like to learn how to make Artisan Muffins, with one of our online courses.
I have just got the temperature probe, and have to make another banana bread. So what do you think the internal temp should be
Love this recipe.
Thanks
Hi Brendan, I would take it to 98°C. Read the instructions on how to use the probe or chat with your consultantant, there are a few important thing to know there.
I only have some self raising flour
In the cupboard. Can and do i need the baking soda.
Brendan
Hi Brendan,
Yes, you can use the self-raising flour as long as it’s still within its best-before date. It already contains baking powder, and even though the recipe calls for baking soda, the self-raising flour will still work fine.
If you happen to have some baking soda in the cupboard, you can add about 1/4 teaspoon—it will help it rise a bit more—but it’s completely optional.
Happy Baking.
Do I leave the butterfly whick in when I put the bananas in.?
Good question Brendan, I usually leave it in but my banana’s are very soft. Take it out if you’re not sure. I’ll ajust my recipe to suit. Thanks for asking
This is such a forgiving recipe. We add sultanas to the bananas, and occasionally we add some very small chocolate drops. School snacks sorted for the week if hubby doesn’t get to it first.
Thanks for sharing your experience. It’s great isnt it. We loved it for our cafe customers.