Banana bread

Name: Banana bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 75 g unsalted butter; 125 g golden caster sugar; 185 g plain flour; 1 tsp bicarbonate of soda; ½ tsp baking powder; ½ tsp fine sea salt; 4 large ripe bananas; 2 medium free range eggs; 100 ml buttermilk; 1 tbsp demerara sugar, for sprinkling

This is the banana bread everyone on the Waitrose team loves. It’s delish with any number of add-ins (try peanut butter, choc chips, walnuts) but sometimes a crunchy topping of sugar is all you need.

5 out of 5 stars(1) Rate this recipe

Makes8 slices
CourseCake
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins
Plus+ cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

75g unsalted butter
125g golden caster sugar
185g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp fine sea salt
4 large ripe bananas
2 medium free range eggs
100ml buttermilk
1 tbsp demerara sugar, for sprinkling

Preheat the oven to 170ºC, gas mark 3. Grease and line a 900g loaf tin with baking parchment. Melt the butter in a large pan, take off the heat and stir in the golden caster sugar, then set aside to cool while you sift the dry ingredients into a bowl. In a separate bowl, mash 3 of the bananas.
Using a balloon whisk, whisk the eggs, one at a time, into the pan with the butter mixture. Whisk in the mashed bananas, then the buttermilk. Finally gently mix in the dry ingredients (don’t overwhisk).
Tip the mixture into the tin. Halve the remaining banana, arrange on top, then scatter over the demerara. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then put on a wire rack to cool completely.