OK This needs to be a staple for anyone so I thought I would share my perfected recipe with you all tonight it took some practice and some tweaking but here goes. PS ITS AMAZING


  • 4 Medium NOT RIPE Bananas – yes you read right NOT RIPE
  • 225g Self Raising Flour
  • 100g Brown sugar (I prefer a bit of a mix of light and darker brown sugar, but whatever you have is fine)
  • 3tsps Cinnamon
  • 1tsp Baking Powder
  • 75ml Sunflower Oil – you can use vegetable but not olive oil


  1. Lets start by blackening those Bananas – do you think of minions when you say bananas??? Just me?? – So Put some foil on a baking tray and then put your bananas on the foil. Put your bananas in the cold oven and turn it on to 170°C for a fan assisted.  This is the temperature that your oven will need to be for the bread so just preheating and blackening the bananas at the same time because I am lazy. Now just wait for them to go black, this will take about 10 – 15 minutes. Just keep an eye on them.
  2. Whilst all that is occurring in the oven I like to weigh out my ingredients and grease and line my loaf tin.
  3. Banans done take them out of the oven and peel them, careful they will be hot! Now smush them all up with a fork until they are all mushy and gooey.
  4. Now sieve the flour, baking powder and cinnamon into a mixing bowl. The more height you get between the bowl and the sieve the more air you get in the flour and the lighter the bread will be 🙂
  5. Now add the bananas, sugar, and oil, Mix it together but just until it is all combined, let’s not beat out all the air.
  6. Pour into the loaf tin and put it in the oven and leave it for at least 30 minutes. DO NOT OPEN THE OVEN
  7. After 30 minutes it’s checking time. The art to not sinking a cake is to control how much cold air hits it before it is cooked. That said slowly open the oven and perform the stab test. If the stabbing implement comes out clean you are done if not SLOWLY close the oven door.
  8. If the cake is cooking faster on the outside carefully cover the top with foil so it does not burn. I Usually find that the banana bread needs between 45 and 50 minutes 30 no foil and last 15 – 20 with foil on top. Just remember that cooking times vary from oven to oven so practice and follow your best judgment. And remember to open and close the oven door slowly.
  9. Once cooked take the bread out of the oven and leave to cool in the tin for 10 minutes before turning it out onto a wire rack and ENJOY.


The secret to the sweetness of this bread is in the bananas, artificially blackening them in the oven causes them to release more sugars so you get a super sweet banana!






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