Banana Bread — the yummiest, moistest recipe ever!

This has been our family recipe for over 50 years. It is a winning recipe, and really is the moistest banana bread I have ever had, and I am a big banana bread fan! So I have decided to share the treasured family favourite, and hope you will try it soon.
Often, I double or even triple the recipe (see all those big bowls of batter) and then freeze it, give it as hostess gifts, or just save it for a rainy and grey day when everyone wants to be cheered up.
Here is the delicious recipe…
Banana Bread

-3 1/2 cups organic plain flour
-1 teaspoon fine sea salt
-3 teaspoon baking powder
-1 teaspoon baking soda …………mix the soda and powder together in one bowl

-2  cups mashed ripe bananas (I use 4 – 6 very brown bananas and never bother measuring, my mom goes by the books thou)
-1 tablespoon fresh squeezed lemon juice…….mix the lemon and banana together in another bowl

-1 cup unsalted organic butter melted, then cooled slightly (don’t leave too long or it will harden again)

-1 1/2 cups sugar (I use unrefined natural granulated cane sugar, I find the white sugar is too sweet, I also recommend trying just 1 cup of sugar, but my mother has always made it with 1 1/2 cups)

3 eggs

-3/4 cups milk

Steps :

  • Beat together wet and dry ingredients separately then mix wet banana mixture alternately into dry mixture until light and fluffy.
  • Pour into two greased 8 x 4 ” loaf pans or 1 greased bundt or angel food cake pan.
  • Bake in a moderate oven @ 350 degrees (176C) for one hour or until or until toothpick comes out clean. (I check after 35 minutes.)
  • Cool in pans 10 minutes before removing from pans.  Cool well on a wire rack. Wrap in foil or place in tin. Cool overnight before slicing (if you can resist, which I often can’t!).
  • Makes 2 loaves or 1 bundt, or two dozen banana muffins.


Lara  x

Other yummy muffin and bread recipes to consider: blueberry muffins, apple muffins, or pumpkin bread.


Comments (10)

September 6, 2018

Recipe sounds great we love banana bread quick question do you freeze the batter uncooked? I normally bake extra loaves and then slice and freeze but would be nice to have whole loaf ready to freshly bake from the freezer – if yes, do you bake from frozen or unfreeze first, if frozen how does this affect cooking times and temperatures please? Best wishes, Boyell

Lara in London
September 6, 2018

So happy to hear you are a banana bread fan! I have never tried to freeze the batter, I find freezing bananas makes them a bit watery, so I have assumed that would affect the baking time and consistency of the bread. I would bake then freeze a whole loaf, which is what I have done and always works really well! I think it makes it even more moist! Enjoy. x

September 6, 2018

Thank you so much for sharing your recipe, it looks so tasty! I have some over ripe bananas and now I have the perfect use for them!

Lara in London
September 6, 2018

Great timing then! Enjoy! x

September 6, 2018

Thanks Lara – btw I often freeze ripe bananas if I don’t have time to bake with them. Consistency is a bit off-putting when defrosting but end bake is not affected.

September 6, 2018

Sounds delicious! What is the baking time for muffins

Lara in London
September 6, 2018

Hi Kristin, I had mini muffins in the photo, so probably checked them at 12 minutes, but regular sized muffins are about 18 – 22 minutes. Good luck baking! x

September 6, 2018

Thanks Lara! Is it plain or self raising flour, please? One to try at the weekend x

Lara in London
September 7, 2018

What a yummy treat to look forward to over the weekend! I use plain flour since I prefer to control the bicarbonate and baking powder as separate ingredients! I have updated the ingredients the post as well, so thanks for highlighting it. Have a lovely weekend! x

September 18, 2018

Thanks for the recipe. We are big banana bread fans in our house, even the kids! I’m going to use this recipe to make some loaves ready for my husband coming home Thursday 😍 x

Leave a Comment