Easy Banana Bread Recipe

This easy banana bread recipe is my favourite. A nice way to use up any over-ripe bananas. And you can get older kids to join in making it by letting them mash the bananas, etc.

Double Banana Bread

Dietary: Gluten-free, Dairy-free.

Preparation: Under 30 minutes

Cooks in: 45 minutes - to 1 hour

Makes: 1 Loaf (about 8 slices)

Who doesn’t love banana bread? How do you like yours? Hot, straight out of the oven or do you leave it to cool down and enjoy it with a cuppa? Whichever way you have it, banana bread is a favourite bread/cake for most families.

The debate is ongoing as to whether it is actually a cake or bread. 

I personally don’t mind what the correct definition is, I love bananas and therefore love anything made with bananas. And this easy banana bread recipe is a winner.

I called this Double Banana Bread because I used banana flour and also ripe bananas. It is therefore gluten-free! I also use oil making it dairy-free, but you could use the same quantity of melted butter.

The results were truly amazing. The bread had and intense banana flavour with a wonderful soft texture which I guess is from using banana flour. So delicious and so healthy. My son and I couldn't wait to get into it.

I used sultanas because that is what I had in the cupboard but you could easily use the same quantity of nuts, raisins or any other dried fruit. or even chocolate chips!

You could skip the nuts and dried fruit and just make a plain banana bread and that would come out just as nice. I tried it once and the picture below shows my results. it was very good.

plain banana bread


• 150gm of banana flour
• 150gm of golden caster sugar
• 4 large ripe bananas (peeled weight of about 320 to 350gm)
• 1 tsp salt
• 2 large eggs, beaten
• 50gm of sultanas or raisins or chopped walnuts
• 65ml (4 tbsp) of oil or melted butter
• 2 tsp of baking powder


1. Pre-heat oven to 170° C/325°F gas 3. Grease and line the bottom of a loaf tin.

2. Measure the sugar into a large mixing bowl and add the oil and beaten eggs and whisk vigorously preferably with an electric whisk until it is pale and well mixed.

3. Add the mashed bananas and mix them in quickly

4. Sift the flour, salt and baking powder together and add them to the wet ingredients. Using a wooden spoon or spatula, fold in the flour. Don’t worry if the mixture looks a bit runny, the banana flour will absorb the moisture as it cooks.
5. Quickly scrape the mixture into the greased tin and put it in the oven and cook for about 1 hour. Test with a skewer after 45 minutes if it comes out clean then your banana bread is cooked.
6. Leave the banana bread cool in the tin for 15 minutes and then turn it out to cool completely on a wire rack.
7. Slice your cake and enjoy!
8. Wrap any left over banana bread in foil once it is fully cooled and it should stay fresh for 2 – 3 days.

banana bread with sultanas