Banana Bread: A Cosy Classic Everyone Loves

Banana bread is one of those recipes that never goes out of style. It is warm, comforting, and perfect for using up ripe bananas that might otherwise go to waste. This version is soft, rich, and packed with chocolate chips and walnuts for that little extra treat.

It is the kind of bake that fills your kitchen with the most beautiful smell and makes the house feel instantly cosy. Whether you are baking for your family or just for yourself with a cup of tea, this is a lovely, reliable recipe to have on hand.

Why this recipe works

This banana bread is soft and moist thanks to the yoghurt and bananas, while the melted butter adds richness. Using both an egg and an extra yolk gives a lovely texture, making the bread tender but still nicely structured.

The key to a good banana bread is not overmixing the batter. Keeping the mixing gentle helps give you that soft, bakery-style finish.

Ingredients:

• 250g plain (all-purpose) flour

• 100g caster sugar

• 1 tsp bicarbonate of soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 3 small bananas (or 2 large), mashed

• 1 egg

• 1 egg yolk

• 60g yoghurt

• 110g butter, melted

• 100g chocolate chips

• 100g chopped walnuts

  
  

Instructions:

1. Preheat your oven to 165°C (fan) and line or grease a loaf tin.

2. In a large bowl, mix together the flour, caster sugar, bicarbonate of soda, baking powder, and salt.

3. In a separate bowl, lightly beat the egg and egg yolk just to break them up. Add in the yoghurt, melted butter, and mashed bananas, and mix until combined.

4. Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Try not to overmix here — a few small lumps are perfectly fine.

5. Fold in the chocolate chips and chopped walnuts.

6. Pour the mixture into your prepared loaf tin and bake for 50–60 minutes.

7. To check if it is ready, insert a skewer into the centre. If it comes out clean, your banana bread is done.

Simple baking tips for perfect banana bread

The riper your bananas, the better. They should be soft with brown spots, as this gives the best flavour and natural sweetness.

Try not to overmix once the flour is added. This is one of the most important steps for keeping your banana bread soft and tender.

If the top starts to brown too quickly in the oven, you can loosely cover it with foil for the last part of baking.

A little note from my kitchen table

This is one of those bakes that feels like home. It is simple, forgiving, and always turns out beautifully. I love making this when I have overripe bananas sitting on the counter — it is such an easy way to turn them into something everyone enjoys.

It is perfectly warm, straight from the oven, or sliced the next day.