Banana Bread


  • 210g (7oz) plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • Pinch salt
  • 125g (4oz)  unsalted
    butter, softened
  • 250g (8oz)  sugar
  • 2 eggs, lightly beaten
  • 3 very ripe bananas,
    mashed with a fork
  • 125ml (4fl oz) buttermilk
    or regular milk soured with squeeze
    of lemon


  1. Heat the oven to 170°C (gas mark 3).
    Grease a medium-sized loaf
    tin and line the base with
    greaseproof paper.
  2. Place all ingredients in a food
    processor and process, using
    the pulse action, until smooth.
    Be careful not to over process the
  3. Transfer the mixture to the prepared
    tin and smooth the top.
    Bake in the oven for about 55 minutes
    to 1 hour, or until the top
    of the bread is firm to the touch
    and golden brown. Cool in the tin
    for 10 minutes before
    turning out onto a wire rack to cool
    completely. Serve dusted
    with icing sugar.

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Top tips


The banana bread is great freshly baked, but is also
when stored for a day or two and then sliced,
toasted and spread
with butter. Add a pinch or two of spice
if desired - ground
cardamom or mixed spice are good.

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