A delicious & super moist cafe-style, one bowl banana bread recipe that takes just 5 minutes to prepare! No fancy equipment needed!
… The secret is using FOUR bananas which gives you the BEST banana bread you’ll ever make (the ULTIMATE moist loaf!)
This is the perfect way to use up those over-ripe bananas sitting in the fruit bowl. Freezer-friendly, and a great option for school lunchboxes.
Do you want to know what one of my absolute favourite baking recipes is??! This cafe-style, one bowl banana bread!
This recipe, plus my favourite chocolate chip cookies, vanilla cupcakes and homemade muesli bars would round up my regular baking list.
Trust me… this banana loaf is so good and SO super moist, I’m sure it will soon be on high rotation in your house too!
Cafe-Style Banana Bread
Do you want to recreate your favourite cafe-style banana loaf at home?
Are you sick of dry and flavourless banana bread?
So this is the recipe for you!! And you won’t believe how easy it is!
Think… a crunchy sugar crusted topping over a super moist, buttery and banana-filled bread. This is the ULTIMATE banana bread recipe.
To get that classic cafe-style crunch on top, we simply sprinkle raw sugar (granulated sugar) over the top before baking. Easy, right!?
Why You’re Going To Love This Recipe
T’s a million reasons why you’re going to love my banana bread… ‘s just a few of it’s amazing reviews…
“Every time I make banana bread I just grab a different recipe, its a pretty hit and miss method. But I have now just saved this recipe. It was fantastic, Great flavour, great density. I wont risk making just any recipe again!”
“I hate cooking, but was craving banana bread. Made it tonight. Super easy. Great taste. I need to make another one tomorrow as it’s all gone! Lol. Best recipe ever!”
“Love this recipe, it was basically inhaled by both my sons.”
“First time ever an internet recipe worked so perfectly. My family love it.”
Do you need even more convincing?
- One bowl – this entire recipe is made in just one bowl. Hello to hardly any washing up (and who doesn’t hate doing dishes!)
- Budget recipe – all of the ingredients are pantry and fridge staples which means no extra trips to the supermarket… and no fancy or expensive ingredients.
- Super moist recipe – my recipe uses 4 ripe bananas (more than most recipes) which makes the banana bread incredibly moist!
- Freezer friendly – make this recipe ahead of time and freeze for up to 3 months for a quick ‘grab and go’ or lunchbox snack.
- Conventional and Thermomix- this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
If you’re after a delicious recipe that won’t break the bank, my one bowl banana bread recipe is just what you need.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter – use unsalted butter or omit the extra pinch of salt if using salted butter, make sure your butter is at room temperature to easily cream with the sugar.
- Brown sugar – either light or dark brown sugar can be used in this recipe. Darker brown sugar will result in a richer and more caramel-flavoured banana bread.
- Bananas – my banana bread recipe uses 4 bananas (more than most recipes). This makes the banana bread extra moist.
- Eggs – use large eggs (approximately 55-60g each), have these at room temperature.
- Plain flour – also known as all-purpose flour.
- Bi-carbonate soda – also known as bi-carb soda or baking soda.
- Salt – adding a pinch of salt perfectly balances the sweetness of the banana loaf and brings out the delicious banana flavour.
- Vanilla extract – use vanilla extract or vanilla essence.
- Raw sugar – just a little to sprinkle over the top before baking.
Equipment Required
- Nothing more than a hand held beater, a stand mixer or a Thermomix – or you can just mix with a wooden spoon!
- Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
How To Make Banana Bread
Have you got 5 minutes and one bowl?
That’s all you need! Let’s go!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Cream The Butter And Sugar
Use hand-held beaters, a stand mixer, a wooden spoon or a Thermomix to cream the room temperature butter and brown sugar until pale and creamy.
Step 2 – Add The Mashed Banana And Eggs
Add the mashed bananas and room temperature eggs and continue to mix until well combined.
Note: The mixture will still be a little lumpy from the mashed bananas – that’s completely fine!
Step 3 – Mix Through The Remaining Ingredients
Sift the plain flour and bi-carbonate soda (baking soda) into the mixture and then add the salt and vanilla extract.
Fold through gently with a spoon until just combined.
Step 4 – Pour Into A Baking Tin
Pour the mixture into a greased and lined 21cm x 11cm (8 x 4.5 inch) baking tin and sprinkle with a little raw sugar (this gives you the CRUNCHY cafe-style top!).
Bake for 1 hour or until a skewer comes out clean or with just a few crumbs.
Note: If you notice that your bread is over-browning, simply place a sheet of foil loosely over the top and continue baking until cooked through.
Banana Bread Variations & Add Ins
This super easy, crazy moist, one bowl banana bread recipe is just so versatile.
Here’s a few of my favourite variations to the classic version:
- Turn the banana bread into a chocolate chip banana bread by adding your favourite chocolate chips or baking bits!
- Add a handful of walnuts for an old fashioned banana and walnut bread.
- Sift a little cinnamon into the mixture along with the flour and bi-carbonate of soda – the flavours of cinnamon and banana are simply heavenly.
- Swirl through some Nutella for a yummy Nutella banana loaf! And perfect for all the chocoholics out t.
- Drizzle caramel sauce over the banana bread once it’s cooled.
- Add your favourite protein powder along with the flour for a protein banana loaf.
- Spread cream cheese icing over the top of the cooled loaf for a decadent treat.
- For a gluten-free banana bread, try this recipe.
FAQs
Want to know more about the best and easiest banana bread recipe? Here’s the answers to my readers most common questions…
Is this banana bread moist?
This banana bread is more than moist, it’s SUPER moist!!! In fact, it’s the most deliciously moist recipe you’ll ever try!!! It’s made using FOUR bananas and 2 eggs which keeps it superbly moist. Forget about dry banana bread – I’m sure you will find that this is the banana bread recipe you need!
How do you get that crunchy cafe-style top?
Simply sprinkle a little raw sugar over the top of the loaf before baking. The raw granulated sugar becomes crunchy and extra sweet when baked.
Can this be made into banana muffins?
Yes absolutely! You’ll just need to reduce the cooking time (start checking around the 15 minute mark). Or check out my famous banana muffins recipe… you’re going to LOVE them!
How do I know if my bananas are too ripe?
The riper the better when it comes to baking banana breads, muffins and cakes! The best bananas for baking are those with brown or black skins. This is when they are at their very sweetest!
Expert Tips
Making my one bowl banana bread recipe couldn’t possibly be any easier!
Here’s my top tips for baking perfect banana bread… every single time!
- Test to see if it’s cooked – insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it’s cooked. If not, continue baking.
- If your banana bread is over-browning on top (it happens… all ovens are so different), simply place a sheet of foil loosely over the top and continue cooking.
- If you don’t have a loaf tin, you can use a 20cm (8 inch) round or square cake tin instead.
- Store banana bread at room temperature either wrapped in a tea towel or placed into an airtight container for up to 4 days.
- Wrap any leftover slices in foil or plastic wrap and freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.
More Banana Recipes
Have you got some super ripe bananas in your fruit bowl? From muffins to cakes, breads to blondies and so much more, these are the very best banana recipes!
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One Bowl Banana Bread | Cafe Style
A delicious one-bowl banana bread that is so quick and easy to prepare!
Course: breads and loaves
Cuisine: western
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16 serves
Calories: 187kcal
Ingredients
Prevent your screen from going dark
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm, or 8 inch x 4.5 inch) and set aside.
- Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes or until pale and fluffy.
- Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30 seconds or until well combined.
- Sift the plain flour and bi-carbonate soda (baking soda) into the bowl.
- Add the salt and vanilla extract and fold together with a spoon.
- Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm or 8 inch x 4.5 inch) and set aside.
- Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
- Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the eggs and mix for 5 seconds, Speed 5.
- Add the plain flour, bi-carbonate soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
- Moist recipe – my recipe is made using FOUR ripe bananas and 2 eggs which keeps it super moist.
- Crunchy cafe-style top – sprinkle a little raw sugar over the top of the loaf before baking. The raw granulated sugar becomes crunchy and extra sweet when baked.
- Testing to see if it’s cooked – insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it’s cooked.
- Avoiding over-browning – if you notice that your banana bread is browning too quickly (it happens… all ovens are so different), simply place a sheet of foil loosely over the top and continue cooking.
- Storing – banana bread can be stored in an airtight container at room temperature for up to 4 days.
- Freezing – banana bread can be frozen in slices wrapped in plastic wrap or foil and then placed in an airtight container for up to 3 months. Allow to defrost at room temperature before consuming.
Thermomix Method
Notes
RECIPE NOTES & TIPS
Recipe by CookGoodRecipes.com
Nutrition
Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 226mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
