Banana Bread … Best Ever …

Banana Bread 001

Nothing beats a good Banana Bread ….. easy to make, quick to cook, can be frozen, absolutely scrumptious ….. and this recipe will produce probably the best Banana Bread you will ever eat … true … would I lie to you!

I can’t remember where I found this particular recipe but I’ve been cooking it for years. In most of my baking I use Gluten-free flours but feel free to substitute for the regular variety. I especially love the Orgran brand flours because they substitute cup for cup with regular flour and I’ve noticed no difference to the end result in terms of density, flavour or texture and you can find these in the Health Food section at the Supermarket. Admittedly, gluten-free flours are more expensive but if you have a family member or friend who has an intolerance or an allergy it’s great to know you can still bake all your regular recipes simply by substituting. So without further delay, here is my recipe for the “Banana Bread … Best Ever”.

Banana Bread … Best Ever …
Ingredients …
  • 1 cup self-raising flour (gluten-free or regular)
  • 1 cup plain flour (gluten-free or regular)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate soda
  • ⅔ cup brown sugar, firmly packed
  • ½ cup skim milk (or substitute full cream milk or low fat milk)
  • 2 eggs, lightly whisked
  • 50g butter, melted and cooled
  • 3 medium bananas, mashed
Method …
  1. Preheat oven to 180C (fan forced). Spray 2 x small loaf pans with olive oil spray and line the base and two opposite sides with non-stick baking paper, allowing it to overhang.
  2. Sift the combined flours, cinnamon and bicarbonate soda into a large bowl.
  3. Stir in the sugar and make a well in the centre.
  4. Place the milk, eggs, melted butter and bananas in a medium bowl and stir until well combined. Pour into the dry ingredients and mix until just combined.
  5. Spoon the mixture into the prepared pan and smooth the surface.
  6. Bake in preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean.
  7. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely.

Clever Tricks, Tips and Hints …

  • Make a double batch that will give you 4 Banana loaves (if you use the same size tins I have used) allow to cool, slice and freeze in individual serves ready for lunchboxes.
  • This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, it can be frozen for one month. Place in the fridge to thaw overnight. This banana bread also tastes yummy when sliced and toasted.
  • Banana Bread is a great way to use up bananas that are too ripe, so don’t throw out any bananas that are over ripe and whip up some Banana Bread or Banana and White Choc Chip Muffins instead.


  1. Omg yum!! There is nothing better than a piece of banana bread smothered in butter!! This looks so good!! Thank you for linking up with our Fabulous Foodie Fridays party! Xxx

    • Hi Lucy, this is one of my favourite things that I bake. It’s also perfect when it’s toasted!

  2. Can’t wait to try your recipe. I ALWAYS have slightly over-ripe bananas in my fruit bowl so I am constantly making banana bread! I might try a gluten free version this time!!


  1. […] course, a Chai Latte wouldn’t be complete without something sweet on the side. And so, this ‘Best Ever Banana Bread’ from Mrs Organised will do me just fine thank you very […]