Banana Bread

June 7th, 2009


I don’t like wasting food. I try to eat all fruit and veggies before they start turning bad, but sometimes other things come up and I forget about them. Luckily, with bananas, even if I do forget about them for a short or long amount of time, they will still be perfect for banana bread.


I often hear people say – I thought it was too ripe or too far-gone for banana bread. But I think it’s almost never too far-gone. I use bananas that have started ripening a lot, to ones that have turned completely black. And don’t worry if it’s a little or a lot squishy or becoming a little translucent – this just makes it easier to mash and gives a stronger banana flavour. If you don’t have enough time or bananas for banana bread, just peel the bananas, place in a plastic bag and freeze until ready, then thaw over a few hours and mash like normal.


Now although this isn’t a “bread” as such, it’s still able to be toasted under a grill or sandwich press and served with a little butter. Any left over slices can be frozen and thawed for a snack – you may want to toast it up to make it a little fresher. I hope you enjoy the recipe!

Banana Bread

125g butter
¾ cup white sugar
4 medium bananas
1 teaspoon bi-carb-soda
2 eggs
2 tablespoons milk
2 cups self-raising flour
pinch salt

Cream together the butter and sugar until light and fluffy, add eggs, mix well.


Peel and mash bananas, fold into butter mixture, add soda dissolved in milk, then fold in sifted flour and salt.


Turn into greased 9”x5” loaf tin. Bake in at 180ºC for 50 minutes or until cooked through. Cool on cake cooler. Serve warm or cold sliced with butter.




  1. love banana bread. if you can’t finish it all don’t waste it … just give it to me. 🙂

  2. Steph says:

    Mmm that looks perfect! I’ve had banana bread cravings so bad recently, I just bought a new loaf pan so I’ll be making some soon too 🙂

  3. Never too far gone is right. Overripe bananas have such a strong flavour, so they’re ideal for cooking. Toasted banana bread sounds very appealing in the cold.

  4. parita says:

    I too made banana bread this weekend..yours look so moist and baked beautifully…

  5. Your banana bread looks so dense and moist, exactly how I like it. I could just imagine the smell coming from your oven when this was cooking. hmmmm, it just perfect toasted with HEAPS of butter spread ontop

  6. I hate wasting food too but love the fact hat bananas can be used in banana bread and cakes even when they’re beyond eating by themselves. It looks wonderful Anita! 🙂

  7. Jeena says:

    I love your banana bread, love the colour of the centre, love the texture, its just totally scrummy.

    I always use really old bananas like you, no point in wasting good food the riper the better. 🙂

  8. banana bread is my favourite! but I’ve never attempted to make it…will try out your recipe 🙂

  9. I’m completely with you. Bananas are rarely ever too far gone. I am so the same. I either make banana bread, or quickly freeze the bananas once they are too far gone to eat, to use in a smoothy later! Beautiful breads! 🙂

  10. Anita says:

    Hi Simon – 🙂 Hehehe, I keep all the leftovers for work… maybe next time 😛

    Hi Steph – yep, time to start making some Banana bread!!!

    Hi Arwen – Mmmmm, toasted banana bread, just had some this afternoon… and it was great!!!

    Hi Parita – Thanks! 🙂

    Hi Maria – The whole house smelt beautiful!

    Hi Lorraine – It’s great they can still be used, I hate wasting food.

    Hi Jeena – Thanks, the riper the tastier and easier 😛

    Hi Alexandra – Haven’t tried it??!! Try it now, try it now!!

    Hi Julia – Mmmm, a smoothy sounds great, but mine are left to go too far for that… I think…

  11. Kim M says:

    My friend made this and I loved it. There was none left! It’s the best recipe but she’s used proactive Margarine in place of the butter.

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