Banana Bread

Because banana bread is amazing we just had to make some, and post the recipe up here on T&C!

This banana bread is a perfect way to use up left over ripe banana’s. It is so easy to make and it is the best banana bread that I have ever tried. So what’s stopping you? Make it this weekend- you know you want to!

Banana bread slices

This recipe will make one large loaf, which should serve about 6-8 and it gives perfect results every time! – Just make sure to use the right sized tin (20cmx12.5cm/ 8inx 5in loaf tin).

Banana bread whole


  • 285g /10oZ plain (multipurpose) flour
  • 1tsp bicarbonate of soda
  • 1/2 tsp salt
  • 110g/ 4oZ butter (plus a little extra for greasing the tin)
  • 225g/ 8oZ light brown soft sugar
  • 2 free range eggs
  • 3 or 4 ripe bananas, mashed (the browner the better!)
  • 85ml/ 3fl oZ butter milk (or normal milk mixed with 1tsp lemon juice)
  • 1tsp natural vanilla extract

For a Vegan friendly banana bread use the following ingredients:

  • 285g /10oZ plain (multipurpose) flour or gluten free alternative
  • 2 tsp baking powder
  • 130g apple sauce
  • 225g/ 8oZ light brown soft sugar or coconut sugar
  • 4 ripe bananas, mashed (the browner the better!)
  • 1/2 cup of non dairy milk- almond milk works well
  • 1tsp natural vanilla extract

banana bread wedge


  • Preheat oven to 180C/350F/Gas 4
  • Combine the flour, bicarb and salt in a big mixing bowl
  • In another bowl cream together the butter and sugar until they become light and fluffy
  • Fold the wet and dry mixtures together until well combined

(For the vegan alternative, simply combine all the ingredients!)

  • Grease your loaf tin and then pour the cake mixture in
  • Put the cake into the preheated oven and bake until well risen and golden (takes between 45mins and 1hour- just keep checking)
  • Remove from the oven when cooked, and leave to cool slightly before turning out onto a wire rack for complete cooling (if you can wait that long before eating it!)

Banana bread tin