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Banana bread

Banana bread Cook Expert

Preparation : 15 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
Rating :
 16 rates
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Serves 8-10 :
2 ripe bananas mashed (250g)
50 g ground pecans (optional)
2 eggs
100 g unsalted butter
175 g caster sugar
225 g self-raising flour
1 tsp baking powder
2 tbsp milk
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Place all the ingredients except the bananas and pecans in the metal bowl.
3Run the PASTRY/CAKE programme. Scrape down the wall of the bowl, if necessary.
4Add the bananas and pecans at the end and restart the programme 10 seconds.
5Butter and flour a large loaf tin. Pour the batter into the prepared tin and using a
knife, score the batter lengthwise, once. Bake for about 1 hour until well risen
and golden.
6Turn the banana bread out onto a rack to cool. When cold, serve with a scoop of
vanilla or caramel ice cream.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Dana Karpinska

great recipe! i always reduce the sugar to 120gms though


I made this again with riper bananas and in a loaf tin instead of round tin with walnuts topping and it came out very nice. this is a beautiful cake, semi bread as it is not too dry and a light dessert. Love this simple recipe.


love this recipe! works everytime. also great with added berries, either raspberry or blueberry and also works as muffins. i used chia seed as eggs and it works well too. 1 tsp chia - 1 tbs water = 1 egg and let sit whilst it soaks up the liquid and becomes an egglike consistency.

Jenny Richardson

I just made this for the first time. It turned out beautifully light with a great texture. I also added some chia seeds and sultanas. I cooked it in loaf tin in a conventional heat at 180deg and found that it was cooked after approx 43 minutes. Will definitely make this again :)


I added half a cup of Chia Seeds at the time I added the banana. This addition worked well.


Lovely and light! Beautiful for afternoon tea!


Lovely, my kids and husband loved it too. Didn't bother with nuts, so safe for school lunch box, was still fab.


Turned out moist and very tasty. I only used 150g sugar and added walnuts instead of pecans. Process took exactly as the recipe stated.