Here’s one exciting way to get rid of over-ripe and over-stocked bananas.. Banana Bread! For banana lovers and banana sympathisers, the banana bread is both tasty and comforting – a healthy dessert option for the hibernating season.

Sourced from Scrambled Chefs and Cookie+Kate, here are two simple recipes you can adapt however you fancy!


Classic Banana Bread

Banana bread is such a classic and delicious dessert! Complete in under 1hr, recipe from Scrambled Chefs is one for the archives.
Course Dessert
Cuisine American
Keyword Comfort Food, Healthy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 Loaf
Author Scrambled Chefs


  • 3 - 4 ripe bananas mashed
  • cup all purpose flour
  • cup unsalted butter melted
  • ½ cup brown sugar
  • 1 egg beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • a pinch of salt


  • Preheat the oven to 350˚F or 180˚C.
  • Sift flour, salt, baking powder and baking soda together.
  • Mix brown sugar and butter together and beat together using a hand blender or stand-alone blender till the sugar has completely dissolved.
  • Add in the beaten egg and vanilla extract. Blend together on a low setting till it's completely mixed in the batter.
  • Add mashed banana and flour to the above mixture and beat for 30 seconds (don't over-beat or the bananas will start to oxidize a lot).
  • Pour this mixture into a buttered 4 by 8 inch loaf baking pan and bake in the oven for 40-45 minutes, or until the skewer comes out clean when inserted in the middle of the bread.
  • Let it cool on a rack before removing the banana bread from the pan.


1. This recipe calls for baking soda as well as baking powder. Don't confuse the two - they're a bit different. Baking soda is usually used in recipes which call for a fruit or vinegar.
2. You can slightly increase the amount of sugar that I have written from ½ cup to ¾ cup (or even 1 cup if you really want a sweeter bread) in case your bananas are not very ripe.
3. If you don't have ripe bananas and want to ripen then as soon as possible, heat your oven at 240˚F and put the bananas in the oven on a tray for 15-20 minutes. The catch? They'll look a bit unappetizing because the peels will turn black but the bananas will be just perfect for this recipe!
4. If you have a few days till you're about to make this recipe, then put your bananas on top of the fridge and leave them for 3 days - trust me it works perfectly!
© Recipe from Scrambled Chefs

Healthy Banana Bread

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Here's a fun recipe from Cookie+Kate.
Course Dessert
Cuisine American
Keyword Comfort Food, Healthy
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 Loaf
Calories 223kcal
Author Cookie + Kate


  • cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas about 2 ½ medium or 2 large bananas
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda NOT baking powder; they aren’t the same!
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon plus more to swirl on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans chocolate chips, raisins, chopped dried fruit, fresh banana slices…


  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  • Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). 
  • Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.


Author's Notes:
MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. MAKE IT DAIRY FREE: Choose non-dairy milk (I used almond milk) or water. © Recipe from Cookie+Kate

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