5 Quick & Easy Banana bread recipes

Nutty banana bread recipe

Banana bread

The delicious addition of walnuts to nutty banana bread gives a traditional banana bread a little variation.

This is a really tasty baked snack that goes well with a cup of tea or coffee. Though you can use whatever kind of nuts you choose, this recipe for banana bread uses walnuts and hazelnuts for added crunch and flavor.

This banana bread can be eaten just the way it is, or you can toast the pieces and spread butter or chocolate spread on them, which tastes great with both bananas and almonds!

Your family will be requesting you to make nutty banana bread repeatedly since it's the ideal afternoon tea snack.


    • 100g (3½oz) of caster sugar or light brown sugar
    • 75g (2½oz) softened butter
    • 2 big eggs
    • A pound and a half, or three ripe bananas
    • A few optional drops of vanilla extract
    • 200 grams (7 ounces) bare wholemeal flour
    • 2 tsp of baking powder, stacked
    • 100g (3½oz) of toasted hazelnuts and mixed walnut bits
    • 900g (2 pound) loaf pan, strip-lined and lightly oiled


    1. Preheat the oven to 180°C or gas mark 4. Beat sugar and butter together until fluffy. Add eggs, one at a time, and beat.
    2. Using a fork, peel and mash the bananas on a platter. Mash the bananas into the creamed mixture and add the vanilla, if using, then sift in the flour, adding the baking powder and any remaining bran from the sieve. Mix in the nuts after folding them in.
    3. Smooth the top after spooning the mixture into the tin. Bake for 40 to 50 minutes, or until a skewer inserted in the center comes out clean and the bread is golden and risen. After 10 minutes of cooling in the tin, remove and let cool on a wire rack.
    4. Cut into slices, cover with butter, and serve warm or cold.

    Top Tip For Making Nutty Banana Bread

    Stored in an airtight container, the loaf will last for several days. If you're allergic to nuts, you can omit them altogether or substitute them with another type.Tip for freezingSlice the chilled cake, then cover each piece with clingfilm. Place contents into a stiff container, label, seal, and freeze. Use it within two months. Reheat the slices in the microwave for approximately 60 seconds.

    Vegan banana bread Recipe:

    banana bread

    When you want a tasty yet healthful breakfast treat, this vegan banana bread is a terrific bake. It goes really well with a mid-morning cup of tea, too!

    This nutritious banana bread recipe is not only gluten-free but also vegan. That being said, if you don't eat dairy, you can enjoy it as long as the chocolate you use is suitable for vegans.

    All it takes to create this nutritious vegan banana bread is ten minutes of prep time, after which it can be baked. The loaf must cook for 50 minutes, or until it is well cooked and has a golden crust.

    Nothing compares to tasting a slice of banana bread warm from the oven; but, before slicing and serving, allow it to cool somewhat after it has been removed from the oven.

    One medium loaf of this nutritious vegan banana bread recipe serves roughly six people.

    "We all love banana loaf, but by adding peanut butter, I've taken this a notch," Madeleine explains. Bananas are undoubtedly a fantastic source of energy, but did you know they can also promote better sleep? Because trytophan, an amino acid that aids in the production of serotonin, is found in bananas, I like to eat this bread if I want a wonderfully restful night's sleep. You become calmer and more relaxed, which is necessary for radiant skin!

    That being said, this recipe is ideal if you're searching for a tasty vegan or gluten-free banana bread.


    • coconut oil, optional for lubrication
    • Eighty milliliters of maple syrup
    • three ripe, mashed bananas
    • 100g of melted coconut oil
    • One teaspoon of vanilla extract
    • 80 grams of sugar made from coconuts
    • 200g of gluten-free or spelt flour
    • One tablespoon of chia seeds
    • One teaspoon of baking powder
    • One tsp baking soda and a sprinkle of salt
    • 150g of premium dark chocolate, broken up into tiny pieces or chips
    • 125g of almond or peanut butter.


    1. Set the oven's temperature to 170°C. Coconut oil or baking paper can be used to grease or line a loaf pan
    2. Combine the sugar, vanilla, coconut oil, mashed banana, maple syrup, and vanilla in a big basin. Mix the flour, baking powder, bicarb, chia seeds, and salt in a separate basin. In the first bowl, tip the flour mixture into the wet mixture and well stir to combine.
    3. Transfer one-fourth of the batter into the loaf tin that has been prepped, followed by a quarter of chocolate chips and a quarter of nut butter dotted on top using teaspoons. Proceed to layer the remaining mixture in the same manner.
    4. Bake for fifty minutes, or until the top is brown and the food is just cooked through. This cake should be moist. Take it out of the loaf pan, let it cool on a wire rack, then cut it into slices and eat.

    Gluten-free banana bread recipe

    banana bread

    Our recipe for gluten-free banana bread only requires three simple steps, with each serving having less than 300 calories. 

    This banana bread without gluten is the perfect treat to share. It tastes just as good first thing in the morning with a dollop of yogurt on top as it does in the afternoon with a cup of tea.


    • 225 grams (8 ounces) really ripe bananas
    • Ground clove with a pinch, if desired
    • 140 grammes (5 ounces) Butter, unsalted, 140g (5oz) caster sugar
    • two eggs
    • 140 grammes (5 ounces) Plain flour without gluten
    • 1 tsp baking powder without gluten
    • 40g, or ½ oz crushed almonds
    • One-half teaspoon of cinnamon
    • Regarding the yogurt glaze
    • 70g (2 ½ oz) Greek-style yogurt with 0% fat
    • To decorate, use 15g (½ oz) of icing sugar and 1 tsp almond extract.
    • Almond flakes, toasted; optional; loaf tin, 10x26cm (4x10in).


    1. Set oven temperature to 170°C/Gas 3. Cut one banana in half lengthwise and set it aside. Mash the remaining bananas with the ground clove in a basin.
    2. Beat the butter and sugar in a separate bowl until light and fluffy. Then, stir in the eggs and the rest of the cake ingredients until the mixture is smooth and well blended. Fold mashed banana through. Arrange the halved bananas on the edge of the lined and oiled pan. Finally, bake for 40–45 minutes, or until a skewer inserted into the cake comes out clean.
    3. In the meantime, mix the glaze ingredients together and refrigerate until the cake cools fully. If using, drizzle over and sprinkle flaked almonds on top.

    Top tips for making gluten free banana bread

    It's ideal to use really ripe bananas with black skins for a nice, flavorful, and moist finish. The natural banana flavor is further enhanced with a chemical component found in cloves.

    Though if you'd rather, you may also put the bananas on top of the loaf, as we have done with the sides of our suggestion. Consider this as it may have an impact on your cake's rising.

    To give the cake batter a grown-up touch, consider soaking some sultanas in rum or tea instead of adding chocolate chips to it.

    Boozy banana bread recipe

    banana bread

    This weekend's adult-only dessert of booze-infused banana bread is ideal.
    As the baking craze continues, with people looking to their fruit bowls for inspiration, boozy banana bread may be the next big thing in baking. Aldi has set a challenge for all of us to go beyond simple banana bread and make something truly amazing.
    You can make this recipe for boozy banana bread at home with some ripe bananas, blueberries, and their Old Hopkin Spiced rum and an extra hour. When you're locked indoors during one of the wet spring days and need something to do, this is the ideal solution.
    It's up to you whether you decide to pair this banana bread with a crisp glass of prosecco this weekend or a steaming cup of tea or coffee.


    • 150 grams of blueberries
    • Two fully ripe bananas
    • 140g flour that self-raises
    • 140g of spread or butter
    • 140 grams of caster sugar
    • two medium-sized eggs
    • One teaspoon of baking powder
    • 50 milliliters of spiced rum


    1. Adjust the oven temperature to 180 degrees and place non-stick baking parchment on the outside of the cake tin. After peeling, slice bananas.
    2. Blend the bananas, caster sugar, eggs, spread, flour, baking powder, and rum in a food processor, or whisk them until smooth.
    3. Spoon half of the batter into the bread tin, then top with half of the blueberries. Continue doing this until you've used every ingredient.
    4. Bake for forty minutes until the dough rises. Let cool, then cut, serve, and savor!

    Serve this banana bread with butter or drizzle with honey

    Marbled banana bread recipe

    banana bread

    Swirls of cocoa throughout the marbled banana bread complement the banana flavor wonderfully. This is a traditional banana loaf with a hint of uniqueness. Sweet chocolate! Full of delicious banana flavor, it tastes best while still warm or after it has been left for a few days to allow the flavors to meld and the bread to get a little stickier. Produced using a dense, sugary batter containing mashed, overripe bananas, then infused with a chocolate-cocoa blend to create an amazing marbled pattern throughout the cake. An excellent cake tin to have on hand for when guests drop by or simply to have something sweet with your tea. Consider toasting a slice and spreading some butter on it the next time you bake a loaf.


    • 125g softened butter
    • 150g of soft brown sugar, light
    • Two huge eggs that are free-range
    • 300g of extremely ripe bananas, peeled
    • One teaspoon of vanilla extract
    • 200 grams of plain flour
    • two tablespoons of baking powder
    • One-half teaspoon baking soda
    • A dash of salt
    • two teaspoons of cinnamon
    • two tablespoons of cocoa powder


    1. Set oven temperature to 170°C/325°F, fan 150°C, and Gas Mark 3. Grease and place baking paper inside a 900g loaf pan.
    2. Using an electric hand mixer, combine the sugar and butter in a large bowl and beat until frothy and light. One by one, add the eggs, stirring thoroughly after each addition. Finally, toss in the vanilla essence and banana.
    3. Sift the flour, baking powder, bicarb, cinnamon, and salt in a different basin. Gently fold into the moist mixture until all ingredients are mixed. Spoon half of the mixture into a second bowl and mix in the chocolate powder.
    4. Alternately spoon the two mixtures into the cake tin that has been prepared. To marble the cake, run a knife through the mixture many times. Bake for one hour and fifteen minutes, or until a skewer inserted into the center comes out clean. Allow the tin to cool on a wire rack.

    They create the yummiest and moistest banana bread, so save those old, black bananas that nobody wants to eat!

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