english banana bread
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Discover the ultimate english banana bread recipe inspired by a cupcake goddess. Taste the love in every slice!
The Perfect Banana Bread
Now this recipe is special, real special. And, I consider it the perfect banana bread.
It is the creation of my dear cupcake goddess who’s blog ‘Something About Cupcakes’ is a resounding success and hit on Facebook. Her cupcakes aren’t just rogue cupcakes like I would make. Beverley’s cupcakes and other baked goods are masterpieces. They’re truly works of art. They’re little cups of love that you want just to look at, turn and rotate, and wonder in your mind, how in the world does she do it!
Banana Nut Bread Recipe
Since I love banana bread, and she does, too, we decided to make each others’ banana nut bread recipes. Beverley tried my ‘Chunky Banana Bread’ and, of course, I tried her traditional, tried and true, proven ‘English banana bread’. The only thing that I added to Beverley’s awesome recipe is the topping, which is optional. I was in the mood for a little crunch, and figured this was an easy way to get it to happen.
I call it English ‘banana bread’ because my luv, Beverley, lives in England and while we’ve never met in person, I feel like I know this wonderful girl very well. We’ve developed a strong and loving relationship over the years on Facebook talking to each other almost every single day. Always admiring each others’ work, we share in the everyday happenings of life, children, travels and just living. Food has a way of bringing people together regardless of whether you’re neighbors or not. Our virtual world of family connects us through mutual passions and interests!
Banana Bread Topping
To crunch or not to crunch. Should you do a banana bread topping. That is your choice with this amazingly easy and tasty English banana bread! When I say crunch, I’m talking about the topping that is optional that you can put on top when baking. It’s a simple step that uses a little more butter, brown sugar and chopped walnuts, all ingredients in the batter.
Ultimate Moist Banana Bread
Yes, this is the ultimate moist banana bread. On day two it became even more moist. Totally easy to make and with just standard ingredients you’ll make this your go to banana bread recipe like I have!
If you’ve not tried the nut and seed bread, completely FLOURLESS, then you must! It’s quite the recipe, and so simple!
english banana bread
Yes, this English banana bread is the ultimate moist banana bread! It's crazy simple and easy to make. Be sure to double the recipe for one to share!
Ingredients
- Preheat oven to 350
- 3 large ripe bananas, mashed
- 1 1/4 cups all-purpose flour, can substitute 1:1 GF flour
- 1 Tbl. baking powder
- 1/2 tsp. salt
- 1/2 cup coconut sugar, can substitute light brown sugar
- 2 eggs, beaten
- 1/2 cup buttermilk
- 4 Tbl. melted butter, unsalted
- 1 cup walnuts, roughly chopped
- TOPPING (optional)
- 2 Tbl. Butter, unsalted
- 1 tsp. coconut sugar, can substitute Light brown sugar
- ½ cup walnuts, chopped well
Instructions
- Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a baking bread pan about 21x9x7cm.
- Put the sugar, eggs, buttermilk, and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the mashed bananas and the dry ingredients until you can see no more flour, then fold in the walnuts.
- Spoon into the baking pan. Add the topping if desired. Place a double foil 'tent' loosely on top. Bake in a preheated 350 oven for about an hour until a skewer inserted into the middle comes out clean. Tent can be removed in the last about 5 minutes of baking.
- Cool in the pan for 10 minutes before turning out on to a rack to cool completely.
- TOPPING: In a small skillet over medium heat, melt the butter. Add the sugar and blend in well. Add the walnuts and blend in cooking about a minute. Spoon on to the top of the batter.
Notes
This banana bread becomes even more moist on day two. Be sure to cover tightly. The 'resting' is good for it!
OPTIONAL ADD INs: Shredded (UNsweetened coconut)
where does the 1/2 cup of buttermilk go on the topping?
Donna, I”m soooooooo glad you asked. The ‘buttermilk’ was in the wrong area of the ingredients. Buttermilk goes in w/eggs. The instructions noted this, but as I said, it was inadvertently put under ‘topping’. Thank goodness for another set of great eyes! Thank you! oxxx ally
Aloha Ally all the way from Hawaii!
I made the banana bread yesterday and I’m loving it, can’t stop eating, soo yummy! I love that it’s not overly sweet and it was so easy to make with just simple ingredients and I love the walnuts and the topping. I can’t wait to try it with mango when its mango season in hawaii.
Thank you!
Jennifer! Hi, my luv! And, I’m dreaming of your beautiful Hawaii!! Thank you for those sweet words about the banana bread. Yes, not too sweet, just enough to satify that craving. And, you know you’re having something quasi ‘healthy’!! Mangos! Wowzeeee, you’ll have to let me know how it turns out, luv! xoxx ally
Is this the recipe you substituted canned pumpkin in? I would like to try it with the pumpkin. How much to use instead of the bananas?
Hi, Lisa, yes, it is. Same recipe and you’re swapping mashed bananas for a 14.5 oz. can of pumpkin puree (unsweetened). Please LMK how it goes! It’s soooooooooooooo good! xoxx ally
It turned out great using the canned pumpkin instead of bananas. I cooked it is a muffin pan as well. Worked fine.
Lisa!!! Great to know! Thank you! I just made another pumpkin cake today using the banana bread recipe and substituting the pumpkin, too. Isn’t it nice to have such versatility. I think we could also use applesauce! xoxx ally
Can I do this recipe with 2 ripe bananas also?
Yes, hopefully, they’re good size bananas. Two can work! xoxx ally
Thank you, Ally.
Than you for the recipe. I just made this recipe and it’s delicious. I closed the tent foil just a little bit and added the topping when the bread was cooling down (didn’t want it to get burnt). Love it!
Oh, lawsy, Rocio! I can smell it! Great adaptation you made to the tenting. You’re a real chef! Now don’t be a stranger. Come back soon! xoxx ally
Ms. Ally,
I have tried several recipes for banana bread and this by far is the best bread I have made. light, fluffy, not too sweet and so much flavor. Thank you for sharing 💗
Susie! I thank you so much for trying some of my recipes, and, I agree, this is definitely a keeper. I also can substitute pumpkin puree for bananas and make a pumpkin bread! Thank YOU for being so kind. xoxx ally
Do you have the nutritional info on the recipe?
Hi, KJ, no I don’t have nutritional info on it. oxx ally
Hi Ally,
Is the amount of the baking powder correct -1Tbsp or is it 1tsp? Wondering if that is a typo as it seems like alot.
Thanks.
Tuki
Hi, Tuki! That is correct, one tablespoon! xoxx ally Enjoy!
Can I substitute whole wheat flour tapioca or almond flour? Have a ton that needs to be used up.What would the quantity be ? TIA
Hi, Tuki, I sure think you could try it, either one, and I’d reduce by about 1/4 cup, see what your batter consistency is like, and then add more if needed. Let me know luv! xoxx ally
I made this today and it definitely a keeper. Thank you for sharing
Cathy! That’s so awesome to hear. The greatest compliment you could give me is to make one of my recipes. Thank you xoxx ally
Delicious bread and so easy! Made it for a Christmas breakfast. Will make again.
Gay!!! Gracious sakes, you’ve made my day, luv! THANK YOU! Merrry Merreeeee Christmas! xoxx ally
Oh my gosh! I used to make banana bread all the time when my kids were little, then they grew up and I stopped making it. Maybe this recipe will get me to make it again because it looks so good and I can’t wait to try it.
Lynne! Oh, gosh I sure hope you do. Now, mine isn’t super sweet (just a hint), so if you want more sweetness use 1 cup rather than 3/4 cup. Hey, let those bananas ripen and make, luv! xox ally
Your recipe says 1/2 c sugar. Is it supposed to be 3/4c?
Hi, Marcy, no, luv, 1/2 cup, which gives a hint of sweet (I’m not big on super sweet). If you want it sweeter then you can add 3/4 cup. Hope this helps xoxx ally
Ally, made this on Saturday for my friend. I substituted two eggs with one egg and three quarters of a cup of applesauce. It was very good!
Maya! Great substitutions! I love applesauce, too. I added more nuts today and also about 1/2 cup of whipped cream cheese, just b/c I had it and wanted to get it gone!! ha ha! xoxx
thank you again for the mention, today I am making your banana bread with this crunchy topping a great mixture of both breads xoxo
You sweet girl! You are my cupcake goddess and will always be…no one can ‘dethrone’ YOU!!! Love you xoxo
Love you back and I do hope our paths will cross one day. Then we can make banana bread together xoxo
Beverley! We’ll make epic banana bread together! I’m gonna learn soooooooooooo much from you, my sweet! xoxx ally
Goodness gracious! This looks amazing!
Thank you, darlin! Beverley’s recipe is the bomb!!! xo
Ally I am completely over joyed seeing your blog, yes we are great friends that just haven’t met yet. As the song goes 😉 xoxo
Beverley! You are so so right, luv! Our DNA will always be connected through food. You are a master, and I am thrilled to learn from you!! xoxo ~ally