Easy Banana Bread Recipe: a Classic Uk-style Bake You'll Make Again And

There's something deeply comforting about the smell of banana bread drifting through the kitchen. Whether you've got a bunch of overripe bananas sitting on the counter or you're simply craving a moist, tender loaf packed with natural sweetness, this easy banana bread recipe is exactly what you need. It's straightforward, forgiving, and absolutely delicious — no stand mixer required, no fancy techniques, just good honest baking that delivers every single time.

Classic Easy Banana Bread

This beautifully golden loaf is the kind bread that disappears fast. The crumb is soft and moist, the topakes up with a gorgeous crack down the centre, and every bite delivers that deep banana flavour you're after. It's perfect for breakfast, an afternoon snack, or even dessert with a pat of salted butter melting on top. Once you've baked this once, it becomes a permanent fixture in your baking rotation.

• 3 ripe bananas, mashed
• 1/3 cup (75g) unsalted butter, melted
• 3/4 cup (150g) granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups (190g) all-purpose flour

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.Stir the melted butter into the mashed bananas until well combined.
3. Mix in the sugar, beaten egg, and vanilla extract.Sprinkle in the baking soda and salt, then stir to incorporate.
4. Fold in the flour gently — mix just until no dry streaks remain. Avoid overmixing to keep the loaf tender.
5. Pour the batter into the prepared loaf pan and smooth the top.Bake for 55 to 65 minutes, or until a toothpick inserted into comes out clean.
6. Allow theaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Easy Banana Bread with UK Measurements

Baking in means working grams, and this version is tailored exactly for that. No converting cups or second-guessing measurements — everything is laid out in metric so you can grab your kitchen scale and get going straight away. The result is a wonderfully soft and fragrant loaf that holds up beautifully whether you serve it fresh from the oven or sliced the next morning. It's the kind of recipe'll text to a friend after first bite.

ripe bananas (approximately 300g peeled weight), mashed
• 75g unsalted butter, melted150g caster sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon bicarbonate of soda
• Pinch of fine sea salt
• 190g plain flour
• Optional: 50g chopped walnuts or dark chocolate chips for extra texture
• Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 900g (2lb) loaf tin with parchment.
Peel and mash the ripe bananas in a large bowl until you have a mostly smooth purée with just a few chunks remainingPour the melted butter and stir until fully combined the banana
• Add the caster sugar, beaten egg, and vanilla extract, mixing well after each addition.
• Stir in the bicarbonate of soda and saltSift in the plain flour and fold throughently using a spatula or wooden spoon. If using walnuts or chocolate chips, fold them in at stage.
• Transfer batter into your prepared loaf tin and level the surface.Bake in of the oven for 50to 60 minutes until risen golden, and a skewer inserted in the middle
• Leave cool in the tin for 15 minutes, then lift out and cool on a wire rack before slicing.
Both versions of are proof that greataking doesn't have to be complicated. The secret is in those bananas — the riper spottier they are, the sweeter and more flavourful youraf will be. So next time you see those forgotten bananas going soft on the counter, don't toss them. Turn them into something truly worth sharing