• 3 ripe bananas (+ 1 for the top)
  • 120g caster sugar
  • 120g soft brown sugar
  • 125g butter, melted
  • 2 eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 75g chocolate chips
  • 75g pecans (optional)


Prep time: 25 mins. Bake time: 45-60 mins.

The OG of Banana Breads. I’ve made many a version of this classic, which you can find the recipes of throughout this website. I love adding things in, changing things around, but nothing will ever beat the original. It’s a classic and classics can’t be beaten. You can find hundreds of banana bread recipes out there – this one has been tries and tested to give the right level of bananiness, hold it’s shape well enough to slice, but still be a cake like texture. 


Pre heat the oven to 160C fan, and line a loaf tin. with baking paper.

Start by mashing the bananas in a bowl with a fork. They need to be throughly mashed so there’s no lumps left (I’ve been lazy on this part before and it impacts the texture & taste of the cake so please learn from my mistakes). Combine the melted butter with both of the sugars and add the mashed bananas.

Whisk in the eggs one at a time.

Add the flour, baking powder and cinnamon, then fold to combine.

Next chop the pecans and add to the mix along with the chocolate chips. When everything is combined, pour in to the loaf tin.

Slice the remaining banana in half down the middle length ways (it’s easiest to this with the skin on), remove the skin and lay each half down the loaf tin with the inside part facing up. Sprinkle over some extra chocolate chips & chopped pecans, then bake in the oven for 50-60 mins.

Check the banana bread at 50 mins, if it’s still bouncy in the middle, keep it in the oven. It’s done when a skewer/knife inserted comes out clean.

Leave to cool in the tin, and slice when completely cooled.

I like mine toasted & topped with cinnamon butter or Nutella. Dreams.