Best Banana Bread

This is one of my favourite recipes!  A wonderful snack for the kids, or delicious for breakfast with your coffee or tea, and a wonderful accompaniment for a tea or gathering!  Whenever we have over ripe bananas in the house, we use this recipe!  Often times I make it with dread, because I know I won’t be able to refuse a slice (or three), especially when I’m trying to be good and cut back on sugar and baked goods!

If you’re gluten intolerant, you can use gluten free flour in this recipe and it will taste just as good!  I have replaced ‘regular’ ingredients with the healthier version as you can see in the recipe.  It’s good to always try and make a healthier choice where you can!


Best Banana Bread


  • 150 g Butter raw/unpasteurised where possible
  • 1 cup Sugar raw, brown
  • 2 medium Eggs lightly beaten
  • 2 ripe Bananas peeled and mashed
  • 2 cups Self-raising Flour Organic, unbleached
  • 1 tsp Baking Powder
  • 1/2 cup Milk
  • 1/2 cup Raspberries optional


  1. Preheat oven to 180 deg C

  2. Grease a loaf tin

  3. Cream the butter and sugar

  4. Add the eggs in 2 batches

  5. Stir in the banana

  6. Sift the flour and baking powder over banana mixture

  7. Add milk. Mix with wooden spoon

  8. Fold in raspberries (if using)

  9. Bake for 45-50 minutes

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