Recipe for Classic Banana Bread

A slice of banana cake has a reassuring quality about it. Sticky and flavorful, but not overly sweet. Try your hardest to avoid the temptation to devour the cake before it cools down, but we understand if you can't! This banana bread stores well in an airtight container and can be toasted and eaten with butter if desired.


  • 3 large very ripe bananas
  • 1 teaspoon bicarbonate of soda/baking soda
  • 50 ml/3½ tablespoons full-fat/whole milk
  • 115 g/1 stick butter, softened, plus extra for greasing
  • 115 g/½ cup plus 1 tablespoon caster/granulated sugar
  • 2 eggs
  • 190 g/1½ cups minus 1 tablespoon self-raising/self-rising flour, sifted
  • 900-g/2-lb. loaf pan, greased and lined with parchment paper


  1. Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit). 3. a liquid
  2. Peel and mash the bananas with a fork until you have a mixture of smooth banana and small bits; it should not be too smooth. Set it aside.aside until you're ready.
  3. Mix the bicarbonate of soda/baking soda with the milk in a small bowl and stir until completely dissolved. Removed from the equation
  4. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing basin with a hand-held electric whisk) and beat on medium speed until smooth. This will take about a minute.
  5. On low speed, slowly add the eggs, one at a time, scraping down the bowl as needed. Mix in the mashed bananas after the eggs have been well mixed. Slowly add the flour and milk mixture, a little at a time, alternating between the two, until all of the ingredients are integrated and the mixture is well blended, with the mixer on low.
  6. Bake for 45–50 minutes, or until golden brown and a skewer put into the center of the cake comes out clean or with only a few crumbs attached, in a preheated oven. Allow the cake to cool completely in the pan before pulling it out and serving it.

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