Classic banana bread

Print This Recipe

The only banana bread recipe you’ll ever need – delicious, moist, sweet and banana-y.


2 cups (300g) self-raising flour
1/2 tsp baking powder
1 cup (220g) brown sugar
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (125ml) canola, vegetable or sunflower oil
1/2 cup (125ml) buttermilk
2 large overripe bananas, mashed
10g butter
1 small banana, thickly sliced lengthways
2 tsp brown sugar, extra


  1. Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Combine the flour baking powder and sugar in a large bowl.
  2. Whisk the egg, oil, buttermilk and mashed banana in a large jug. Add to the flour mixture and stir to combine. Spoon into the prepared pan and smooth the surface.
  3. Melt butter in a large frying pan over high heat. Sprinkle the cut side of sliced banana with the extra sugar. Cook for 1-2 mins each side or until caramelised.
  4. Arrange sliced banana over the banana bread batter in the pan. Bake for 45 mins or until a skewer inserted in centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack. Cut into slices and serve warm or at room temperature.

recipe notes

Allow for cooling time.
Serve with butter.

Credits: Taste