I know banana bread was a very common occurrence across all social media platforms at the beginning of the Covid lockdowns. It felt like everyone and their mother’s best friend’s cousin was baking it but I didn’t, not even one! That said, banana bread is a fantastic way to use very ripe, soft bananas that you may otherwise be tempted to throw away.

Here is my ‘go-to’ recipe. It is originally from Delicious Magazine, but I tweaked it over time including adding cinnamon and reducing the sugar as the bananas are sweet anyway.  This banana bread freezes well and is very easy to make

INGREDIENTS (makes about 10 slices):
  • 3 ripe bananas
  • 125g unsalted farmhouse butter (melted)
  • 110g caster sugar
  • 1tsp ground cinnamon
  • 2 medium free-range organic eggs
  • 175g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 litre loaf tin (about 21.5 x 11 x 7 cm) prepared using butter and flour (and some baking parchment strips to act as handles to help take it out of the tin, these are of course optional)
  • preheat the oven to 180°C/gas 4/356°F
  • in a large bowl mash the banana until smooth. Stir in the caster sugar and melted butter with a wooden spoon
  • using an electric or hand whisk, whisk in the two eggs one at a time
  • sift in the plain flour, cinnamon, bicarbonate soda, and baking powder, and then gently fold in using a metal spoon to capture as much air as possible


  • pour the mixture into the prepared loaf tin
  • bake for about 45-60 minutes until golden and a skewer comes out clean when inserted in the middle
  • leave to cool in the tin for about 10 minutes, then remove and allow to cool on a wire rack

TIP: To make the removal of the loaf easier take 2 pieces of baking parchment about 5cm wide and fold them a couple of times to create handles. Place them inside the tin leaving some hanging over the edges on either side