Baking Banana Bread

Baking banana bread is a good way to engage with kids during the school closures and to use some of the materials you may have in the cupboard at home. Bananas that have gone ‘bad’ are perfect for banana bread and a great way to reduce waste of fruit.


To make banana bread you will need

2 cups of Plain flour, 1/2 cup granulated white sugar, 1/2 cup packed brown sugar, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 vanilla, 1/4 tsp cinnamon, 2-3 ripe bananas, 2 eggs, 3 tblspoons vegetable oil

You should also have a loaf pan and to make it easier to remove from the pan it would also be beneficial to have parchment paper (or you can use non stick spray.

Preheat oven to 180 degrees

I personally like to use an automatic mixer. You can use a hand mixer if you do not have one. Hand whisking is possible but difficult.

With the mixer I use the whisk attachment.





Start by putting the flour, white sugar, brown sugar, baking powder,  bicarbonate of soda and vanilla into the bowl.






Next add the eggs and chop the banana into thin pieces. The thinner the better as it will make mashing them up easier.

Try to evenly distribute the eggs and bananas. It will make it easier to blend everything.




When you first start blending, blend slow until the mixture starts to combine. You will have to stop and scrape the sides of the bowl down as dry ingredients and bananas will often get pushed up the wall of the bowl.





The mixture will start to become smoother. At this time you can turn the blending speed up and leave it on for a few minutes. Slow the machine down and scrap the sides down. Mash any bananas with a spoon which may get stuck to the sides. Mix the mixture around with your spoon and find any bananas within the mixture and mash them. Turn the machine again on for a few minutes on high to blend the mixture well.

This step can be repeated a few times depending on how soft your bananas are and how small they were cut down.


Continue mixing until the contents are well combined and there are no lumps.

Leave the mixture to sit for a minute and allow time for any contents on the whisk or attachment to drip off.





Put a piece of parchment paper into the loaf tray. Press down into the corners and fold around the edges to fit the tray.

Pour the mixture into the tray. Gently wiggle back and forth to evenly distribute the mixture.




Place in the middle of the pre-heated oven.

Leave to bake for around 50 – 60 minutes.






When complete the outside will be golden brown. The middle of the loaf may have risen and split open. Ensure that the middle is fully cooked by using a long wooden or metal stick to ensure that there are no wet ingredients on the inside.

I tend to find that baking this bread takes between 50 – 60 minutes.




Place onto a wire rack and let it cool. Cut into slices and enjoy!