Uploaded March 2026 | Updated September 2026, 2 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/banana-bread-recipe
Hello everyone, it’s Chef JB here, back in the kitchen with quite an announcement. The wait is over! I am presenting you the RecipeTin Eats Banana Bread! Great crust, soft centre and big banana flavour in every slice. Perfect for breakfast, afternoon tea, or a quick snack during the day. Let’s put those spotty bananas to good use, shall we! - JB
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Banana Bread
Serves 10 slices
DRY BATTER INGREDIENTS:
2 1/4 cup plain flour / all-purpose flour (335g)
1 tsp baking soda, sifted, (bi-carbonate soda)
1/2 tsp cooking salt / kosher salt
1 1/4 tsp cinnamon powder
1/4 tsp allspice powder
WET BATTER INGREDIENTS:
4 medium ripe bananas (400g / 14oz peeled), makes 1 3/4 cup once puréed
1 cup brown sugar, tightly packed (200g)
2 large egg + 1 egg yolk, at room temperature (~55g/2oz shell-on weight)
1/3 cup sour cream, full fat best (80g)
80g (5 tbsp) unsalted butter, melted
1/3 cup vegetable oil
2 1/2 tsp vanilla extract
1. Scrunch a 40 cm / 16" sheet of baking paper and press it into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"), leaving overhang on the sides for easy lifting.
2. Whisk dry ingredients in a bowl. In a separate bowl, mash the bananas with a potato masher until mostly smooth - measure out 1 3/4 cups. Add the rest of the wet ingredients. Whisk until combined.
3. Pour the dry ingredients into the wet. Mix gently with a spatula until the flour is just incorporated. Do not overmix.
4. Pour the batter into the prepared pan and bake 180°C/350°F (160°C fan) 70 minutes, until a skewer inserted in the centre comes out clean (turning the pan around halfway through cooking).
5. Cool in the pan for 10 minutes, then lift out, and place on a wire rack to finish cooling.
#recipetineats #bananabread #frenchchef #chefjb #banana #baking #sweetbaking
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/banana-bread-recipe
Hello everyone, it’s Chef JB here, back in the kitchen with quite an announcement. The wait is over! I am presenting you the RecipeTin Eats Banana Bread! Great crust, soft centre and big banana flavour in every slice. Perfect for breakfast, afternoon tea, or a quick snack during the day. Let’s put those spotty bananas to good use, shall we! - JB
__________
Banana Bread
Serves 10 slices
DRY BATTER INGREDIENTS:
2 1/4 cup plain flour / all-purpose flour (335g)
1 tsp baking soda, sifted, (bi-carbonate soda)
1/2 tsp cooking salt / kosher salt
1 1/4 tsp cinnamon powder
1/4 tsp allspice powder
WET BATTER INGREDIENTS:
4 medium ripe bananas (400g / 14oz peeled), makes 1 3/4 cup once puréed
1 cup brown sugar, tightly packed (200g)
2 large egg + 1 egg yolk, at room temperature (~55g/2oz shell-on weight)
1/3 cup sour cream, full fat best (80g)
80g (5 tbsp) unsalted butter, melted
1/3 cup vegetable oil
2 1/2 tsp vanilla extract
1. Scrunch a 40 cm / 16" sheet of baking paper and press it into a loaf pan (21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"), leaving overhang on the sides for easy lifting.
2. Whisk dry ingredients in a bowl. In a separate bowl, mash the bananas with a potato masher until mostly smooth - measure out 1 3/4 cups. Add the rest of the wet ingredients. Whisk until combined.
3. Pour the dry ingredients into the wet. Mix gently with a spatula until the flour is just incorporated. Do not overmix.
4. Pour the batter into the prepared pan and bake 180°C/350°F (160°C fan) 70 minutes, until a skewer inserted in the centre comes out clean (turning the pan around halfway through cooking).
5. Cool in the pan for 10 minutes, then lift out, and place on a wire rack to finish cooling.
#recipetineats #bananabread #frenchchef #chefjb #banana #baking #sweetbaking
