Super Easy & Delicious Banana Bread



Do you dislike ripe, brown-spotted bananas as much as I do?

Most of the time, bananas in my house don’t get the change to turn spotty but every now and then a few forgotten ones outlive the rest of the bunch. Not for long, though! For as soon as I glean their brown-spotted skin at the bottom of the fruit bowl, their fate is sealed.

“I’m going to turn you into banana bread!” I whisper with menace!

Okay, maybe not menace and I generally don’t talk to the contents of my fruit bowl.

Anyway, let me get to the point: super easy & delicious banana bread. (If you’re in a real hurry, scroll down to for the recipe; if not, do keep reading, my friend).

I came across this recipe online*, many years ago…back when I used to think cooking/baking was a waste of time. One day, in an effort to impress….a new boyfriend (?), new colleagues (?)… I can’t remember the exact impetus but suffice it to say, I decided to bake something!

I trawled through many online recipes until I found this one. It was the simplest, easiest and one of the healthiest-looking recipes.

A simple list of ingredients – no butter to soften, no eggs to beat, no baking soda, no vanilla extract.

It’s fail safe! The first time I made this banana bread I had next to zilch baking experience and I impressed myself mightily with my “creation”.

…but I’ll stop rambling now and introduce to you THE easiest banana bread recipe.



 2 medium bananas

2 tablespoons of golden syrup

¾ cup of sugar

1 egg

1 cup self-raising flour (sifted)

pinch of salt

special ingredients – optional (see Variations/Options below)



  • Preheat your oven to 180°C
  • Lightly grease and line the base of a loaf tin
  • In a medium-large bowl mash the peeled bananas (use the back of a spoon or fork)
  • Add the golden syrup and sugar and mix together (by hand or a hand mixer)
  • Add the egg(s), sifted flour and pinch of salt and mix together until ingredients are combined
  • If you want to fancy up your banana bread a bit (see Variations/Options below) add the extra ingredients and mix together
  • Pour into a loaf pan (or two) and cook for approximately 35 minutes
  • Your banana bread is ready when you insert a skewer in the centre and it comes out clean
  • Remove from the oven and cool on a cooling rack



  • The original recipe calls for raw sugar; I used white sugar
  • I like to make things more interesting by adding dried fruit and/or nuts and/or choc chips to the batter
  • For instance, my plan was to add some sultanas to this loaf but when I reached for the box in my pantry I realised I had run out of sultanas, so I used choc chips instead. You could also add lightly roasted and chopped walnuts or pecans. Raisins, dried cranberries….whatever you fancy.
  • If you do decide to fancy up your plain banana bread with something extra, I would recommend adding a good handful of your special ingredients
  • The choc chips I would sprinkle in the batter after I have mixed all the ingredients together, then gently mix together. I also sprinkled a very generous handful onto the top of the batter, after pouring it into the tin





  • If you would like to use more bananas, please remember to increase the rest of the ingredients accordingly. E.g. For 4 bananas, double the ingredients
  • Whilst the recipe says the oven should be set to 180°C and bake for 35 minutes, oven performance will vary, so please check on your banana bread while it’s in the oven to ensure it doesn’t burn
  • If you’ve checked and it’s still not cooked after 35 minutes, add on another 5-10 minutes (and you may need to repeat a second time); just remember to keep checking
  • If you’re making a double portion, I strongly recommend you use 2 cake tins, even if you think you could fit all the batter in one tin. Trust me! It’ll reduce the baking time




Let me know how you go and I would love to see photos of your own creation on Instagram. Please remember to tag @thecurlypassionate



* I couldn’t find the original recipe, however I came across one that is almost exactly the same on

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s