Banana bread
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
A moist loaf that uses up over-ripe bananas – mashing, the all-in-one method and testing with a skewer.
- Serves 10
- About 1 hr 15 min
- Oven
- Best for: Grades 2–5 (ages 7–11)
- Vegetarian
Ingredients
- 3 bananas, very ripe
- 100 g (about ½ cup) butter, melted – contains milk
- 100 g (about ½ cup) brown sugar
- 2 large eggs – contains eggs
- 225 g (about 1¾ cups) self-rising flour – contains wheat or gluten
- 1 tsp ground cinnamon
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- kitchen scale
- loaf pan (9 x 5 inch)
- parchment paper
- mixing bowl
- fork
- wooden spoon
- metal skewer
- oven mitts
- cooling rack
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Do not eat raw dough or cake mixture – raw flour and raw egg can carry harmful bacteria.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Eggs, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 350 °F (180 °C). Line the loaf pan.
- Peel the bananas and mash them well with a fork in the bowl.
- Stir in the melted butter and sugar, then beat in the eggs. Wash your hands after cracking the eggs.
- Add the flour and cinnamon and stir until just mixed. Do not taste the raw mixture.
- Adult: Pour into the pan. An adult puts it in the oven. Bake until risen and a skewer pushed into the middle comes out clean. (50 min)
- An adult takes it out. Cool in the pan for 10 minutes, then on the rack before slicing. (10 min)
What this recipe teaches
Using an oven safely, Preparing fruit and vegetables, Mixing, Folding in. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Calories | 236 |
|---|---|
| Total fat | 9.4 g |
| Saturated fat | 5.5 g |
| Sodium | 350 mg |
| Total carbohydrate | 34.9 g |
| Dietary fiber | 1.7 g |
| Total sugars | 14.1 g |
| Protein | 4 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels.
MyPlate food groups in this recipe: Fruits; Grains; Protein Foods. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
- FCS 14.4: “Evaluate factors that affect food safety from production through consumption.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.