A soft, moist banana loaf with a rich buttery flavour perfect for breakfast or a sweet treat anytime.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 180°C and grease a loaf pan.
In a bowl, mash the bananas until smooth.
Add melted butter, eggs, milk, and vanilla extract. Mix well.
In a separate bowl, combine sugar, flour, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Let it cool before slicing and serving.
For a sweeter loaf, increase the sugar to 1 cup. For less sweetness, reduce it to ½ cup.
Use ripe bananas for a richer flavor and smoother texture.
Ensure the loaf is completely cooled before slicing to avoid crumbling.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
How do I know when the banana loaf is done?
Insert a toothpick into the center; if it comes out clean, the loaf is ready.
Can I add nuts or chocolate chips to the batter?
Absolutely! Fold in chopped nuts or chocolate chips for added texture and flavor.
How should I store the banana loaf?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze the banana loaf?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
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