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Banana Bread

My go-to banana bread recipe. Adapted from Williams-Sonoma Essentials of Baking.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 1 loaf


  • 3 mashed bananas
  • 7.5 oz / 230g plain flour
  • 2.5 oz / 75g wholemeal flour
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 oz / 30g oats
  • 2 oz / 60g toasted chopped walnuts
  • 2 eggs
  • 2.5 oz / 75g brown sugar
  • 3 oz / 90g melted butter or sunflower oil
  • 4 fl oz / 125ml milk
  • 1 oz /30g chopped chocolate (optional)


  • Preheat oven to Gas Mark 4/180°C/350°F and grease and line a loaf tin.
  • Mix together the dry ingredients (plain flour, wholemeal flour, baking powder, bicarbonate of soda, salt, spices, chopped nuts, oats, and chocolate if using) and set aside.
  • In a large bowl, whisk the eggs and stir in the sugar, melted butter or oil and milk. Add the dry ingredients to the egg mixture in 3 batches, alternating with the mashed bananas. Mix until just combined but be careful not to overmix.
  • Pour the batter into the prepared tin, and if you’re feeling fancy sprinkle the top with some more chopped nuts and brown sugar - it’ll caramelise into a lovely topping!
  • Bake for about 60 minutes or until a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for about 5 minutes, and then turn out onto a cooling rack to cool completely. If you can wait that long...