Easy Banana Bread


This easy banana bread recipe makes a moist and fluffy banana bread that the whole family will just love. Cut into pieces and place into individual zip lock bags to freeze for school lunches or bake in a mini loaf tin. I normally double the recipe and make 2 loaves at the same time to freeze. You can add chia seeds to the recipe for a nice crunch to your finished bread.


(Makes 10 servings in an 11cm x 21cm loaf tin)

  • 1 ¾ cups (265g) self-raising flour
  • ¼ cup (40g) plain flour
  • 1 tsp ground cinnamon
  • 2/3 cup (140g) firmly packed brown sugar
  • ½ cup (125ml) skim milk
  • 2 eggs, lightly beaten
  • 50g butter, melted and cooled
  • 2 overripe medium bananas, mashed


  1. Preheat oven to 180°c and grease your loaf tin with spray oil or butter. Line the bottom of the tray with non-stick baking paper.
  2. Sift the flours and cinnamon into a bowl. Mix in brown sugar and make a well in the centre. In a separate bowl, mix in the egg, milk, banana and melted butter together.
  3. Add the banana mixture to the flour mixture and stir until just combined. Pour mixture into the prepared loaf tin.
  4. Bake for 45-50 minutes, or until you can insert a skewer and it comes out clean. Let cool for 5 minutes before taking out of the tin and leave to cool on a wire rack before cutting.

Mini banana bread made in the mini loaf tin.



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