Best ever banana bread recipe

loaf of banana bread with one sliced portion on a marble counter next to a cup of tea


Posted June 05, 2023

With its sweet and fruity flavour, moist texture, and super soft crumb, this recipe from the RACV Club kitchen makes the best banana bread ever.

Perfect for breakfast, brunch or a snack, banana bread has broad appeal. You can eat it plain, spread it with butter, or serve it warm with yoghurt and berries. Some people love it with cream cheese frosting, but all you need to decorate this delectable loaf are a few slices of banana on top.

Even if you don't consider yourself much of a home cook, you'll find this recipe from the RACV Club kitchen easy to follow and the result will make you proud, especialy if you follow the tips below.

Make a loaf on a Sunday for afternoon tea and all the family can enjoy a slice the next day, either at work or school. 

Six banana bread baking hacks


Avoid the sag

Saggy bread got you feeling a little deflated? Might be time to check the expiry on your bicarb soda or baking powder. In the absence of yeast, these are what help the banana bread rise, giving it that oh-so-delightful fluffiness. 

If your leavening agents aren’t the issue, the cooking time might be. Air bubbles in the batter are what cause your bread to rise so, if you take it out before it’s set properly, it will collapse. 

Don’t overmix

Put down the spoon! Overmixing is one of the biggest killers of good banana bread. The trick is to stir gently, and as little as possible, so as not to disturb the gluten and make your bread tough and rubbery. If you’re worried any lumps won’t be totally incorporated, mix until the ingredients are just combined, then rest the batter for 20 minutes. This will allow the bubbles created by the bicarb soda or baking powder to help dissolve any lumps of dry flour.  

What about mix ins?

The great thing about banana bread is how versatile it is. Got some walnuts in the cupboard? Chop ’em up and add them in. Want a little afternoon indulgence – try some chocolate chips. It’s your comfort bake so add in whatever you feel like. 

When life gives you bananas, can you make muffins?

Want banana muffins instead of banana bread? While the basic ingredients will be about the same, the cooking time and temperature are not. To make your loaf recipe muffin-friendly you’ll need to increase the oven temperature and decrease the cooking time. 

You're batter than that 

Banana bread batter should generally be a bit thicker and a little lumpier than muffin batter. If your dough is too wet and runny, add a teaspoon of flour. If it’s too thick, add a splash of milk.

How ripe is too ripe?

The riper the better. Whether your bananas are looking like smiling yellow leopards or more like pumas, it’s all good. Plus, ripe bananas are easier to mash and they add extra moisture, sweetness and flavour. 

sliced banana bread on baking paper in a metal tray

Go bananas for light, fluffy, sag-free banana bread.

Best Banana Bread Ever 


6 to 8

Time to make

1.5 hours




  • 260g plain flour
  • 1.5 tsp cinnamon powder
  • 15g baking soda
  • 1 tsp salt
  • 110g butter
  • 320g brown sugar
  • 1.5 tsp vanilla extract
  • 160ml warm milk
  • 1.5 tbsp honey
  • 4 eggs
  • 6 large ripe bananas, mashed 
  • 120g walnuts, crushed


  1. Preheat a fan-forced oven to 160°C. 
  2. Lightly coat a 24cm x 10cm loaf tin with non-stick spray and line with baking paper, leaving a generous overhang on long sides.
  3. Sift flour, baking soda, cinnamon and salt in a medium bowl and whisk to evenly disperse.
  4. Using an electric mixer on medium-high speed, beat brown sugar, warm milk, vanilla extract, honey and butter in a large bowl until light and fluffy (about 4 minutes). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  5. Reduce speed to low, add flour mixture, and mix until just combined. Be careful not to overmix at this stage as it will toughen the mixture. Add bananas and mix until just combined. Fold in walnuts. 
  6. Scrape batter into prepared pan, being careful to keep the side of the tin clean. Smooth the top and place in the oven. (If you have extra bananas, you can even slice one in half and place on top.)
  7. Bake for approximately 60–65 minutes, or until a skewer inserted into the centre comes out clean. Transfer pan to a wire rack and let the bread cool in the pan for one hour. Turn out and allow to cool completely before slicing.


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