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Brown banana bread recipe

Brown banana bread recipe

153 ratings

This is a simple banana bread recipe to make and a fantastic way to use any leftover bananas and storecupboard ingredients. A delicious bake for afternoon tea served slightly warmed and smothered with butter. See method

  • Serves 12
  • 15 mins to prepare and 1 hr 20 mins to cook, 10 mins to cool
  • 194 calories / serving
  • Vegetarian


  • 250g self-raising flour
  • 1 tsp ground cinnamon
  • 100g caster sugar
  • 4 bananas, ripe or brown
  • 1 egg, beaten
  • 75g butter, melted
  • 1 vanilla pod
  • 2 tsp demerara sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    4g 18%
  • Sugars

    16g 18%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 31.5g Protein 2.8g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and base line a loaf tin.
  2. Sift the flour, pinch of salt, cinnamon and caster sugar together in a large bowl. Thinly slice half a banana and reserve for the top. Mash the remaining banana's until fairly smooth and runny.
  3. Make a well in the centre of the flour, add the banana, egg, butter and chopped vanilla pod. Mix well with a wooden spoon to make a thick cake mixture.
  4. Spoon the mixture into the prepared tin, top with the banana slices and sprinkle over the demerara sugar. Bake for 1 hr-1 hr 10 mins, or until the top is golden and springs back when prodded gently with your finger.
  5. Cool in the tin for 10 mins, before transferring to a wire rack. When cold, serve in slices.

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