The Best Banana Bread Recipe
I promise this is THE BEST Banana Bread recipe you will ever try! Made in one bowl and ready for the oven in around 10 minutes. This Banana Bread is perfect for school lunchboxes and freezer friendly too.
Servings: 10 Slices
- 1 & ⅔ cup self raising flour 225 grams
- ⅓ cup caster sugar 70 grams
- ⅓ cup brown sugar 60 grams
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup coconut oil liquid form - 125 grams
- 2 bananas medium sized, mashed
Preheat your oven to 170 degrees celsius (fan forced) and lightly grease a 20cm x 10cm loaf tin.
In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
Add the eggs, coconut oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
Pour the banana bread mixture into the prepared loaf tin and bake for one hour or until the banana bread is cooked through when tested with a wooden skewer.
You will need 2 x medium bananas for this recipe - approximately 150 grams. If you use larger bananas, the cake will have a soft consistency in the middle.
The coconut oil can be substituted with melted butter or a light cooking oil such as avocado oil.
Different sized tins/trays can be used for this recipe, please not the cooking time will vary.
This Banana Bread is best stored in an airtight container in a cool spot for up to five days.
This recipe can be frozen, store in a freezer safe container for up to two months.
Serving: 0g | Calories: 258kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 15mg | Potassium: 129mg | Fiber: 1g | Sugar: 17g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg