Our Best-Ever Australian Banana Bread Recipe

There are days when comfort feels like a slice of something warm, golden, and homemade. For me, banana bread is that comfort — simple, foolproof, and always welcome. This recipe, tried and tested hundreds of times, is the one I keep coming back to. With overripe bananas, a touch of cinnamon, and brown sugar for depth, it’s moist, tender, and just sweet enough.

It’s the kind of recipe you make on a Sunday afternoon, filling your kitchen with the smell of home. And whether you serve it plain, buttered, or with an indulgent scoop of ice cream, it always delivers the same message: slow down, take a slice, and savour the moment.

Ingredients

• Melted butter, to grease

• 265g (1 3/4 cups) self-raising flour

• 40g (1/4 cup) plain flour

• 1 tsp ground cinnamon

• 140g (2/3 cup, firmly packed) brown sugar

• 2 overripe medium bananas

• 2 eggs, lightly whisked

• 125ml (1/2 cup) skim milk

• 50g butter, melted, cooled

Method

Step 1
Preheat oven to 160°C (180°C fan forced). Lightly grease an 11 x 21cm loaf pan with butter. Line base and sides with baking paper.

Step 2
Sift flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.

Step 3
Mash bananas in a medium bowl. Add eggs, milk, and melted butter. Stir to combine. Add to flour mixture and stir until just combined. Spoon into prepared pan and smooth surface.

Step 4
Bake for 45–50 minutes or until a skewer comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Recipe Notes

• Use bananas that are well-ripened for the best flavour and texture.

• For a twist, add chocolate chips, walnuts, or even a cream cheese frosting.

• Banana bread keeps well in an airtight container for up to 3 days.