Banana Bread

Semantically, it’s a bread. But in reality it’s a cake and one of the most brilliant cakes at that; eternally moist and so, so easy. Banana bread is my favourite cake and this is my favourite recipe, stolen straight from the illustrious Kember and Jones in Glasgae, who I used to proudly wash dishes for.

Not only is it dead easy, this recipe downright healthy: 2 less eggs and half the butter of an equivalent sized Viccy Sponge, replaced with wonderful, Potassium filled bananas. Just try not to eat it all at once.

Banana Bread

– Makes enough for one 2lb Loaf Tin / two 1lb Loaf Tins / one 9-inch Springform Cake Tin

125g soft butter

250g caster sugar

3-4 over-ripe bananas

2 large eggs

1/2 tsp vanilla extract

250g plain flour (you can use SR flour if you like, just omit baking powder and make sure its in date!)

3 tsp baking powder


1. Preheat oven 160 (150 fan) and grease and line your tins.

2. With a spoon, mix the butter and sugar together until combined (you don’t need to go to much effort, just until its a paste)

3. Mix in the bananas, eggs and vanilla until you’ve got a lumpy wet mix.

4. In another bowl, weigh the flour and mix in baking powder.

5. Very slowly and carefully, fold the flour into the wet mix until no flour is visible but the mix is still lumpy.Β If any flour becomes visible as you are pouring into your tins, just lightly mix it in with your spoon.

6. Bake for 40-60 minutes, or until a skewer comes out clean.


Liven this recipe up with a punnet of any berries (Raspberries are my fave). Alternatively, 100g chocolate chips work very well, as do pecans, oats and honey. Remember to toss any filling in a little flour before folding in at the end – this stops it sinking to the bottom as well as (in the case of fruit) to stay whole.


Happy Baking,




  1. Good luck James. My daughter, Ruth Carruthers also worked at K. and J. during her uni. years. She fulfilled most roles during her time there and made many friends.She probably baked this cake ad nauseam I would imagine.I will give it a go a.s.a.p.

  2. Made this last week for my first attempt at Banana bread. Om nom nom! Also I took the you at your word that it was healthy while I ate much more than my share.

  3. Just put this cake in the oven….recommended by someone on twitter (thank you Katie) – is that just an icing sugar/water mix drizzled on top?

  4. So glad I decided to stalk you a little on twitter! – I’ve been meaning to get hold of a banana bread recipe before my neglected bananas go past the point of no return! So thank you πŸ™‚

    Oh if only I’d have gone to Glasgow uni instead of Edinburgh… I’m sure I would have fallen for you in person instead of on the tv! Haha.

    Got my fingers crossed that you win!!! x

  5. This is the first banana bread I’ve ever made. I made it in my new kenwood as I’ve chronic pain that makes hand mixing well sore.
    I couldn’t find the hand-me-down loaf tins so had to use a cake tin. I cooked it for 1hour 10 mins, tested with a skewer and there was wet banana on it which I thought was melted/hot banana so I took it out of my oven and left to cool.
    A few hours later I went to cut it and found the core hadn’t cooked through. So next time will bake for an extra 30 mins. Not to be beaten I cut the core out and the rest is totally edible and scrumptious. I made mine with wholemeal flour which gives it a gorgeous nutty flavour.

    I will be doing this again. Thanks James xx

  6. Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”.`

    Find out about our own web portal as well

  7. Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.’

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  8. I just tried making this today, following the recipe exactly, and when checking it after 40 min, discovered that the mixture has overflowed the sides of my 2lb loaf tin! Has anyone else experienced this problem? What am I doing wrong?? Any help would be much appreciated, been trying to find a perfect banana bread recipe for a while!

    • Apologies for the lateness of my reply! That’s rather impressive, well done. Maybe you could try reducing the baking powder – the quantity is very high in this recipe to make up for the fact that there’s very little incorporation of air (it doesn’t follow the rules). If you are good at traditional cake making and follow the processes of it, including proper creaming of butter and sugar, then this recipe will indeed explode in rather dramatic fashion.

  9. Just made this with a load of kids (from 2 years up to 10 years) as a half term activity at the library I run. It went down a treat!! The kids loved making it, and loved eating it even more πŸ™‚ We had it smothered with strawberry jam as we’d just read ‘The Giant Jam Sandwich’. I’d really recommend it, it’s really delicious considering how easy it is x

  10. Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE…'”,

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  11. Nicest banana bread recipe I’ve tried. I made it for my sisters and their kids and they all loved it. Only one little piece left that I’m keeping for my evening treat. I added in a half a tsp of cinnamon and a little grating of nutmeg. Thanks James

  12. This Banana bread recipe tastes so good! Really easy too.. was the perfect amount for my 2lb loaf tin. I actually only put in 200g of sugar to make a bit more healthier- still tastes amazing.

  13. I bought your book today and just made the banana bread. Only had two bananas (curses!) so I added half a dozen strawberries.

    Suffice to say between 4 of us it didn’t last long!


    And loving the book in general

  14. After searching for an easy recipe that used 3 bananas, this one was a winner without doubt. Didn’t bother reading the top blurb til now – am proud to see that it has scottish roots! Alba gu brath ✌️ For a pic of my efforts, here is a link to my Instagram:

  15. I make a slightly less sweet, less butter version using 200 g sugar, 60 g butter and 60 g light tasting olive oil. Especially delicious with 200 g fresh blueberries folded in.

  16. I LOVE LOVE LOVE this recipe!!! It’s easy to follow with brilliant results every time! I added a spoonful of peanut butter with the sugar and eggs. Use 2 or 3 banana depending on size of them. Fantastic. Xx

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