Quick and easy banana bread

A simple, no-fuss recipe that’s easy enough to make anytime and anywhere!

There isn’t a better way to use bananas that have become too ripe than baking banana bread. This is the secret to baking the very best banana bread! It is important to start out with those ugly, overripe bananas. They need to be a dark yellow with lots of browning. The riper the bananas, the more moist your bread will be and the more banana flavour it will have. 

You can also freeze this banana bread. Simply allow it to cool completely at room temperature on a plate or wire rack once it comes out of the oven. Then wrap the bread in a layer of plastic wrap, and a layer of foil.  Freeze the bread for up to 2 months. To thaw the bread, remove from the freezer and allow it to come to room temperature, covered on the counter. 

I hope you enjoy this very basic and very forgiving recipe that takes all of 10 minutes to whisk together. Your house will fill with the tempting aromas of baking banana bread whilst you wait. And in no time you’ll be snacking on your very own slice of warm, freshly baked banana bread. Delicious!


    • 3 large overripe bananas, mashed
    • 2 cups self-raising flour
    • 1 cup brown sugar
    • 1/2 cup sunflower oil
    • 2 eggs
    • 2 tsp vanilla essence


  1. Preheat oven to 160 C.
  2. Grease a loaf pan.
  3. Lightly beat the eggs.
  4. Add the mashed bananas, vanilla extract and oil to the eggs and mix.
  5. Add the sugar to the egg mixture and stir.
  6. Add the flour and stir well until a batter forms.
  7. Pour the batter into the prepared loaf pan and bake for 60 – 70 minutes at 160 C.
  8. Let cool and enjoy with your favourite condiments.

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