Banana Bread

Soft, fluffy and deliciously moreish!


  • 3 medium ripe bananas (plus one extra for decoration – optional)
  • 120g of soft unsalted butter or DF spread
  • 3 medium eggs
  • 60ml of maple syrup (optional)
  • 1 tsp of cinnamon
  • 1 level tsp of baking powder
  • 300g of self raising flour or GF SR flour
  • 100ml of milk (cows or plant based)


Mash the bananas in a bowl using the back of a fork, then add the rest of the ingredients and stir well to combine.

Spoon into a lined 2lb loaf tin and level out the surface. Slice your 4th banana and decorate the top of the loaf.

Bake at 170d/350f fan assisted oven, for 45-60 minutes (don’t open the oven for the first 35 minutes). You may need to cook for a further 10 or so minutes, if the inside is still raw when inserting a knife into the centre. If you find the top is browning too quickly, loosely place a piece of kitchen foil over the top.

Let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Suitable from 6 months. Store in an airtight container for up to 3 days or freeze for 3 months.

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