Best Banana Bread Recipe | Moist, Easy & Delicious|Yummy toppings

Classic Banana Bread (Serves 8)

Ingredients

• 125 g unsalted butter, softened

• 1 cup (220 g) brown sugar, firmly packed

• 1 tsp vanilla extract

• 2 large eggs

• 1 2/3 cups (250 g) plain flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1/4 tsp sea salt

• 1/2 cup (25 g) chopped walnuts (optional)

• 1 1/2 cups (about 3–4) very ripe bananas, mashed*

Method

1. Preheat the oven to 160°C fan‑forced (180°C conventional). Line a 22 x 10 cm loaf tin with baking paper.

2. Beat the butter, sugar and vanilla together with an electric mixer until pale and fluffy.

3. Add the eggs one at a time until just combined, then beat in the mashed bananas.

4. Sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt, then fold together gently until just combined. Do not overmix.

5. Fold in walnuts if using.

6. Pour batter into the prepared tin and bake for 55–65 minutes, or until a skewer comes out clean.

7. Allow to cool before slicing.

Vanilla Bean Espresso Cream

Ingredients

• 150 ml thickened cream

• 1 Tbsp (15 g) icing sugar

• Seeds scraped from 1 vanilla bean (or 1 tsp vanilla extract)

• 1–2 tsp instant espresso powder

Method

1. Whip the cream until it begins to thicken.

2. Add icing sugar, vanilla seeds and espresso powder.

3. Continue whipping until soft peaks form.

4. Dollop generously on warm banana bread.

White Chocolate Yoghurt Sauce

Ingredients

• 100 g white chocolate, finely chopped

• 120 ml Greek yoghurt

• 1 tsp vanilla extract

• 1 tsp honey or maple syrup (optional)

Method

1. Gently melt the white chocolate in a heatproof bowl over simmering water (double boiler).

2. Allow to cool slightly, then whisk in the yoghurt, vanilla and honey until smooth.

3. Drizzle over banana bread slices before serving.

Toasted Hazelnuts (Optional Topping)

Ingredients

• 1/2 cup hazelnuts

• Pinch of sea salt

Method

1. Heat a dry frying pan over medium heat.

2. Add hazelnuts and toast, shaking the pan frequently, until golden and aromatic (4–6 min).

3. Transfer to a plate and rub between paper towels to remove skins (optional).

4. Sprinkle with a pinch of sea salt and scatter over banana bread or cream topping.

💡 Tips for best results
• Use very ripe bananas — the browner they are, the more flavour they add.
• If your bananas aren’t ripe enough, roasting them at 180°C for ~20–30 minutes before mashing deepens the sweetness and flavour.
• Serve your banana bread warm with one of the finishing sauces for maximum indulgence.