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Cover: Make your cake…and eat it

30May 12

Banana Bread

Banana BreadWe buy and eat a LOT of bananas at my home, but no matter how hard we try, we never seem to be able to eat them all before they start to turn brown and mushy.  Some people claim to like them that way, but I’m definitely not one of them!  So what better solution to the mushy banana problem than making banana bread!?


The loaf is a breeze to prepare and the result, frankly, is out of this world!  The outer crust seems to somehow soak up a higher sugar content and turns into a sweet and crunchy delight, while the inside stays incredibly moist and chewy and almost melts on your tongue.  Plus, it’s made out of bananas, so it can’t be too fattening! At least that’s what I like to tell myself as I wolf down my third piece…

The bananas don’t necessarily have to be brown and mushy for this recipe to work, but they do have to be fully ripe.  Green ones will definitely ruin the effect.  Your best bet is to do like me and buy lots of yellow bananas to eat alone or in blueberry and banana smoothies, but whenever the extras start to go bad, you’ve got the perfect excuse to make yourself a (relatively) healthy dessert!  The loaf freezes very well too, so go ahead and double or triple the recipe and stick the extras in the freezer for later.


  • 3 very ripe bananas
  • 200g granulated sugar
  • 1 beaten egg
  • 185g flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 4 tbsp melted butter
  • 1/2 tsp cinnamon


  1. Preheat oven to 175ºC.
  2. Butter and flour a 21cm x 10cm loaf pan.
  3. In a large mixing bowl, mash the bananas into the sugar with a fork or potato masher.
  4. Add the egg and mix well.
  5. Sift together the flour, salt, baking soda and cinnamon in a separate bowl.
  6. Stir the flour mixture into the banana mixture and mix well.
  7. Pour the mixture into the buttered and floured loaf pan.
  8. Bake in the preheated oven for 60 minutes or until a fork inserted in the centre comes out clean.

Prep Time: 5 minutes

Cooking Time: 60 minutes

Serves: 4

Difficulty: Easy

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  1. This is going to be my cooking project for the day.

  2. It turned out really well! I might have used too much flour, though, so I also added a tablespoon of sunflower oil to keep the batter moist. Also, it only needed 45 min in the oven. :)


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