There are hundreds of recipes for banana bread and I think we have have tried them all but we guarantee that this is one of the very best. Taken from Jill Duplex’s wonderful cookbook ‘Very Simple Food’ this banana bread/cake is super moist and delicious. It is super simple to make and is always in demand so we have to keep some ripe bananas aside specifically for this recipe.

Banana bread is perfect for breakfast, Elevenses, brunch, lunch, afternoon snack, tea and a post supper snack – which could be the reason why a loaf doesn’t last long! It is incredible served straight from the oven but it is also delicious cold. We like it spread with butter but that, of course, is up to you.

What You Need

Classic Banana Bread

  • 250g Plain Flour
  • 2 tsp baking powder
  • Pinch of salt
  • 3 ripe bananas
  • 125g butter softened
  • 150g caster sugar
  • 2 large free-range eggs
  • 1/2 tsp vanilla extract
  • 50 g walnuts or white chocolate chips 

Caramel Topping (optional)

  • 150g graduated sugar
  • 2 tbsp of water
  • 100ml of double cream
  • 40g butter

Banana Bread is a versatile bake. Not only can you add any other fruit (figs, raspberries) and  nuts (walnuts, pecans, almonds) or other (white, milk or chocolate chips, chia seeds, spices (cinnamon, cardamon and nutmeg) but you can also create toppings to add the ‘icing on the cake’ as it were….

For this bake, I made a crunchy caramel sauce which takes the cake to a whole another level.

What to Do

For the Bread/Cake

  1. 1.Pre-heat the oven to 180° C.
  2. Lightly butter a loaf tin or use a loaf liner (available from
  3. Mash the bananas in a bowl.
  4. Sift the flour, salt, baking powder and set aside.
  5. Cream the butter and sugar together until smooth and pale.
  6. Add the eggs one at a time, beating well until well combined.
  7. Fold in the mashed bananas, vanilla and nuts (or chocolate) and lightly fold in the flour.
  8. Spoon into loaf tin.
  9. Bake for 45- 50 minutes (depending on the level of gooeyness required).
  10. Remove and leave to cool in the tin before turning out.
  11. Cut into thick slices, butter if you like, and devour.

For the Crunchy Caramel Topping (optional)

  1. whilst the cake is baking or cooling, put the sugar and water in a heavy based saucepan over medium eat and stir until the sugar dissolves.
  2. Bring to a boil and simmer, without stirring until the sugar goes a golden brown.
  3. Take off the heat immediately and add the double cream making sure you don’t splash yourself as hot sugar burns!
  4. Add the butter and stir until combined and cool.
  5. When the cake is cooling (after 20 minutes or so) spread the sauce over the top of the cake letting it drizzle down the sides.