This is by far the BEST banana bread recipe you’ll come across. The quantities we’ve given are enough to make two loaves, which we recommend doing. Trust us, you’re going to wish you had a back-up loaf once you taste this baby.

It freezes really well, so slice up the  second loaf and freeze it in individual portions so you can defrost it as you need it. Or wrap the entire loaf well and freeze it whole, if you think you’ll devour it within 3 days once it’s defrosted.

If you do only want to make one loaf, just halve all of the ingredients. Too easy! Enjoy!

How do you like to eat banana bread? Toasted with a smear of butter is our fave! Tell us yours in the comments below.

Bananan Bread
Servings: 2 loafs
  • 4 bananas over ripe
  • 6 cups flour plain
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 3 eggs beaten
  • 370 g butter melted
  • 1 cups walnuts
  • 2 tablespoons water
  1. 1. Preheat oven to 180°C/350°F. Grease and line 2 loaf tins with baking paper.

    2. Combine all ingredients in a large mixing bowl, until consistency of pancake batter.

    3. Transfer mixture into prepared tins. Bake in preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean.

    4. Cool slightly before turning out onto a wire rack to cool

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