Banana bread
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US 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: KS2 (ages 7–11)
- Vegetarian
Ingredients
- 3 bananas, very ripe
- 100 g butter, melted – contains milk
- 100 g demerara or soft brown sugar
- 2 medium eggs – contains eggs
- 225 g self-raising flour – contains gluten
- 1 tsp ground cinnamon
Need a different amount? Use the recipe finder to change the servings.
Equipment
- digital scales
- loaf tin (900 g / 2 lb)
- baking parchment
- mixing bowl
- fork
- wooden spoon
- metal skewer
- oven gloves
- 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: 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 gloves for anything that has been in the oven or under the grill.
Allergens: Cereals containing gluten, Eggs, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 180 °C (160 °C fan, gas 4). Line the loaf tin.
- 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 tin. 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 tin 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
| Energy | 966 kJ / 231 kcal |
|---|---|
| Fat | 9.4 g |
| of which saturates | 5.5 g |
| Carbohydrate | 35.3 g |
| of which sugars | 16.7 g |
| Fibre | 1.5 g |
| Protein | 3.6 g |
| Salt | 0.42 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using CoFID 2021 (McCance and Widdowson’s Composition of Foods Integrated Dataset, Public Health England). Brands vary – check labels.
Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England.
Eatwell Guide groups in this recipe: Fruit and vegetables; Potatoes, bread, rice, pasta and other starchy carbohydrates; Beans, pulses, fish, eggs, meat and other proteins. Learn about the Eatwell Guide.
Foods high in fat, salt or sugar sit outside the Eatwell Guide – enjoy them less often and in small amounts.
Curriculum links
- KS2 D&T – Cooking and nutrition: “understand and apply the principles of a healthy and varied diet”
- KS2 D&T – Cooking and nutrition: “prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques”
Try the interactive lesson
Step by step: a quick safety check, questions marked 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.