Check out this easy banana bread recipe

As I had a few overly ripe bananas, now was the perfect time to bake a loaf of banana bread.

Having never made one before, I scoured the internet for a recipe that seemed quick and easy. I found one from BBC Good Food and decided to give it a try.

The BBC recipe claims that this sweet treat is a cross between banana bread and a drizzle cake.

The description reads: “This easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.”

With the recipe looked promising at first glance, I decided to see what the reviews were saying. One claimed that it was the “best ever banana bread” they made while another argued that it was “awful”.

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Moving on to making the banana bread, I started by weighing out and prepping all of the ingredients – this took no time at all.


For banana bread

140g butter, softened

140g caster sugar

Two eggs, beaten

140g self-raising flour

One teaspoon baking powder

Two ripe bananas, mashed

For toppings

50g icing sugar

Handful of dried banana chips


I started by preheating my oven to 160 fan. For electric and gas ovens it would be 180C and gas mark four.

The recipe then said to butter a 2lb loaf tin and line the base and sides with baking parchment. As I was using a loaf tin cake liner there was no need to grease the tin.

Moving on to making the banana bread, I creamed together the softened butter and caster sugar together until the mixture was light and fluffy. This took around a minute to do so with a hand mixer.

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Once the mixture resembled a pale yellow colour, I slowly added the two eggs with half of the 140g of flour the recipe calls for.

Afterwards, I folded the remaining flour, baking powder and two mashed bananas with a spatula. It’s important to stop folding the mixture once everything is combined as you risk knocking too much air out of it.

Next, I poured the mixture into the prepared tin and put it in the preheated oven.

The recipe instructed checking on the banana bread at five-minute intervals from around 30 to 40 minutes in the oven – this was a big mistake.

Checking in at 40 minutes in, the loaf looked great but still was not fully done as I had tested it with a skewer and when I removed it, it didn’t come out clean.

When I next checked on the loaf, after five minutes, the middle had completely sunk.

As I followed the recipe exactly, had the right sized tin and the baking powder I used was in date, the only possible cause for this could be that I checked on the loaf too early, despite this being when the recipe said to start checking on the banana bread.

I then put the loaf back into the oven for a further five minutes before it was ready. I left the cake to cool in the tin for 10 minutes, before moving it to a wire rack.

While the loaf was cooling, it was time to move on to the icing. To make this, I mixed the icing sugar with water until it turned into a slightly runny consistency. I drizzled this with a spoon across the top of the cake and finished decorating it with a few dried banana chips.

Despite the banana bread sinking, it did taste delicious. For anyone planning to follow this recipe, I would just recommend that they leave the loaf to bake in the oven for 50 minutes rather than 30 to 40 minutes before checking in on it.

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