Go Back

Banana Bread

This is utterly moreish and moist and is one of my hubby's & son's favourite breakfasts! Works great as a snack and dessert too... basically its a baking staple!
Prep Time 10 mins
Cook Time 50 mins
Resting Time 10 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 14 Slices


  • Large Bowl
  • Loaf Tin
  • Greaseproof Paper
  • Hand mixer
  • Wire Rack


  • 250 g Selt Raising Floor
  • 125 g Butter Room Temperature
  • 125 g Light Brown Sugar
  • 2 Eggs
  • 4 Bananas Overripe & mashed
  • 2 tsp Vanilla Essence
  • 2 tsp Cinnamon Ground
  • 80 g Chopped Walnuts Optional


  • Preheat the oven to 180c. Line a 2lb Loaf tin with greaseproof paper.
  • Put the butter, sugar, eggs, mashed banana and vanilla essence into a bowl and beat well.
  • Add the flour and cinnamon and stir into the mixture. [If using the nuts: remove about 2tbsp of the chopped nuts from your 80g and keep for the top, adding the rest to your mixture.]
  • Transfer the mixture to the prepared tim and scatter the remaining nuts on top. Bake in the oven, on the middle shelf, for 50 minutes.
  • Remove from the oven and allow to sit in the tin for a further 10 minutes before removing from the tin and greaseproof paper and transfer to a cooling rack.


This Banana Bread can also be 'baked' in your slow cooker. By either putting your loaf tin directly into the slow cooker [if it fits] or lining the base of the slow cooker with greaseproof paper and pouring the mixture directly in. [This, of course, will give you an oblong loaf/ the shape of your slow cooker as opposed to the rectangular shape of a loaf.] Cook on low for 4-5 hours/ until you have a clean skewer test.  
This Banana Bread is delicious toasted in the morning with butter or heated and laddered in chocolate spread for an afternoon snack or for dessert [read: anytime] again heated, and topped with chopped strawberries :)
Keyword Baking, Banana Bread, Easy to Make, Slow Cooker