Banana Bread

I am a big Banana fan and so is Pari. I love including the fruits of the season in my cooking and baking adventures. Rainy season with bananas galore calls for a moist, delightful banana bread. The following recipe has won many hearts and I declare it to be the moistest and the lightest banana bread I’ve ever eaten.

Banana Bread:

Banana Bread

Servings: 6

Difficulty Level: Easy


  • All Purpose Flour (Maida) – 175 gm
  • Bananas (mashed) – 4
  • Baking Powder – 2 tsp
  • Baking Soda – 1/2 tsp
  • Caster Sugar – 150 gm
  • Butter – 125 gm
  • Eggs – 2
  • Vanilla extract – 1/2 tsp
  • Walnuts (chopped) – 50 gm


  • Pre-heat oven at 170 degrees centigrade.
  • Grease and dust flour in a loaf tin (you can even use a square cake tin, like me) and set aside.
  • Sift flour, baking soda and baking powder and set aside.
  • In another bowl put castor sugar and butter. Whisk until light and fluffy. It takes around 3-4 minutes with an electric mixer.
  • Add one egg at a time and whisk well.
  • Add half the flour, mashed bananas and vanilla essence and mix well.
  • Add the remaining flour, chopped walnuts and beat till a batter of uniform consistency is formed.
  • Pour the mixture in the loaf tin and gently tap the tin on the working bench to remove air bubbles.
  • Bake for around 30 minutes or till tester comes out clean.

Serving Suggestion:  Dust the bread with icing sugar just before serving.

TipMake use of the over-ripe bananas at home, it makes the bread moister and sweeter.

For more recipes from my kitchen, visit my food corner.

27 thoughts on “Banana Bread

  1. I am big big banana fan too ! I eat bananas by the dozen 🙂
    K introduced me to banana-walnut bread here that I love eating just like that or just toasted or with peanut butter!
    Your banana bread looks so moist with amazing texture and the shine makes me think of the moist sponge cake 🙂 Oh goodness and its forms 🙂


  2. I have never had banana bread, and would love to try making some at home. This sounds like a simple recipe. Bookmarking this post.. will try this one out soon, for sure. Thanks a ton, ME! The best thing about this recipe for me is that it does not use yeast – that is my biggest nightmare while baking, due to which I am not able to try out half of the wonderful recipes that are available to me. 😦


What's on your mind?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.