I’m thrilled to share my go-to banana bread recipe that’s been perfected through countless batches! This version strikes the perfect balance between moist and fluffy, with a special combination of fats that makes it exceptionally delicious. Plus, it’s not too sweet. It’s become such a family favorite that we barely get it to last three days!

Why This Recipe Works

Through many test batches, I’ve discovered that combining oil for moisture and butter for flavor creates the perfect texture, while overripe bananas provide natural sweetness. The addition of walnuts adds both texture and a lovely nutty flavor that complements the banana perfectly.

Understanding Key Components

The foundation of great banana bread starts with properly ripened bananas. Those nearly black bananas that most people would throw away are actually liquid gold for this recipe – they’re sweeter and more intensely flavored than their yellow counterparts, creating a deeper, richer bread.

1. Bananas: The foundation of great banana bread starts with properly ripened bananas. Those nearly black bananas that most people would throw away are actually gold for this recipe – they’re sweeter and more intensely flavored than their yellow counterparts, creating a deeper, richer bread. So when you see blackened bananas, don’t throw them out – think about this recipe instead!
   • If you don’t have any blackened bananas on hand and don’t want to wait for yours to ripe, you can fasten the process by baking them in a 180C/ 350F oven for around 25-30 minutes.
2. Walnuts: you don’t have to add them if you don’t like them. They can easily be replaced with mini choc chips if desired or leave them out completely! Substitutions:
   • Pecans
   • Chocolate chips
   • Mixed nuts
   • Dried fruit
   • Coconut flakes
   • Leave plain if preferred
3. Butter/Oil combination: a lot of other recipes use either just oil or butter. This recipe’s unique approach uses both butter and oil, creating the best of both worlds. The butter provides rich flavor while the oil ensures the bread stays moist for days. Substitutions:
   • All oil for dairy-free version
   • Use a neutral flavoured oil – vegetable, canola, sunflower oil are great options.
   • Browned butter for nuttiness
   • Margarine is not recommended.
4. Brown sugar: adds a nice caramel flavour to the banana bread and compliments the nutty browned butter really well. This recipe is not too sweet so if you prefer a sweet banana bread, increase the quality used by 50-100%

Tips!

• Don’t overmix batter as you’d develop too much gluten which leads to a dense banana bread
• Check for doneness by inserting a toothpick and making sure it comes out 95% clean. 1 or 2 small crumbs are fine.
• Cool in pan 10 minutes before cutting
• Toast slices of banana bread in a pan with butter for extra delicious-ness!
• Use ripe bananas for extra sweetness and flavour

Storage and Make-Ahead Tips

• Room temperature 3-4 days. Refrigerate up to 1 week. Freeze up to 3 months
• Store in airtight container

Remember: The key to perfect banana bread lies in using overripe bananas and not overmixing the batter. Don’t worry if your bananas look too dark – they’re probably perfect!

Ingredients

3 ripe bananas, mashed + 1 for topping

2 eggs

1/4 cup vegetable/neutral oil

1/4 cup butter, melted

2/3 cup brown sugar (this recipe is not too sweet so add more if you prefer a sweet taste)

1 + 1/2 cup plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 cup walnuts, chopped

Method

1. If your bananas are not ripe/blackened, place them on a baking tray and bake at 180C/350F for 25-30 minutes. Leave to cool then mash.
2. In a bowl, combine the mashed bananas, eggs, butter, oil and sugar. Mix well.
3. Into the banana mixture, add flour, baking powder, baking soda, cinnamon, pinch of salt and walnuts. Fold until just combined.
4. Pour and level mixture into a lined baking pan. Top with 2 banana halves and sprinkle over with some raw sugar. Bake at 180C / 350F for 55-60 minutes or until when toothpick comes with minimal crumbs attached. If the toothpick is clean, it’s overbaked.