Moist Banana Bread (Not Too Sweet)
An Easy, Family-Loved Recipe
This banana bread is the recipe I get asked for the most.
Whenever someone tries it, the response is almost always the same:
“It’s so moist and not too sweet.”
The moment I knew this recipe had truly earned its place was through my daughter’s scout group. She took a loaf along on a camping trip, and one little boy loved it so much that when he got home, he couldn’t stop talking about “the banana bread they had”. His mum later asked me for the recipe.
That felt like the most honest kind of testimonial.
I’ve been promising to write this recipe down for a while, and I finally found the time. This is a simple, reliable banana bread that stays moist, has a gentle sweetness, and works beautifully as an everyday bake or as a base for buttercream decoration.
Why This Banana Bread Works
- Moist crumb without being heavy
- Balanced sweetness that lets the banana flavour shine
- Simple ingredients you likely already have at home
- Ideal for sharing, gifting, or decorating
Ingredients
- 140g butter, softened, plus extra for the tin
- 120g caster sugar
- 3 medium-sized eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 big or 3 small, very ripe bananas, mashed
Method
- Heat the oven to 180C (160C fan, gas 4). Butter a 2lb loaf tin and line the base and sides with baking parchment.
- Mash the bananas until smooth, leaving a few small chunks for texture.
- Cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, mixing in a little of the flour to prevent curdling.
- Gently fold in the remaining flour, baking powder and mashed bananas.
- Transfer the batter to the prepared tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Begin checking from around 35 minutes, as baking time may vary depending on your tin.
- Cool in the tin for 10 minutes, then remove and place on a wire rack to cool fully.
How to Store Banana Bread
Once completely cooled, store in an airtight container at room temperature for up to three days. This banana bread also freezes well and can be wrapped and frozen for up to one month.
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