Its been so long since I have written on my blog, or at least that is how two months felt like to me! Here I am back to my beloved hobby!

Improved Banana Bread Recipe by Bakeomaniac

Today I will be sharing a really simple Banana Bread recipe, but improved from the old one. Now now, it’s not that the old one was lousy! I just felt that I wanted something slightly less sweet and less dense, and as such I have made some improvements to it. It is up to you to figure it out but I think it will not be very difficult to!

As per usual, do take note that Banana Bread is actually more of a pound-cake like texture and is not actual bread where yeast is involved. So if you are looking for that bread bread, move along, and I am sorry to disappoint you.

For those who know what I am talking about, well, look on!

I really love this recipe and it has never failed me thus far, and I know it will not fail you, else I wouldn’t have recommended this secret of mine to you!

It is so naturally and lovably sweet, without being too sickly so. What I mean by that is that the sweetness is just right and it doesn’t leave that tiresome artificially sweet aftertaste. You will know what I mean best when you have eaten some of those commercial Banana Breads! How dare they compete with what we can make at home, right? Okay but I must admit that there are really good commercial ones too!

One thing I made compulsory here compared to the previous recipe is the addition of nuts. It really improves this Banana Bread. I know nuts can be expensive, but any nut will do actually! The most common one is walnut but I am just going with what I have in my refrigerator, and almond so it will be! It just adds a nice, earthy dimension to it.

Apart from which, I really love the natural sweetness from overripe bananas, and I always feel that you can never have too many bananas on hand!

In case you are wondering too, why didn’t I take down the earlier Banana Bread Recipe, it’s simply because it depends on my mood on which one I enjoy more, but I like both equally!

Before I forget, here’s a close up on the cross section to show you how moist it is. Talking about it is making me really hungry right now in the middle of the night!

I think I have done enough yakking, so here it is, the recipe!

Improved Banana Bread
by Javier Tan June-10-2018

This improved Banana Bread is a perfect breakfast and tea item, for anyone and everyone! Note that a hand mixer will make this recipe even simpler!


  • 1 and 3/4 Cups or 200g All Purpose Flour, Sifted unless using a mixer.
  • 1/2 Cup + 2 Tablespoons or 125g White Sugar
  • 1 Teaspoon or 6g Baking Soda
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/2 Cup or 115g Unsalted Butter, Melted and Cooled
  • 2 Large Egg, each weiging 55 to 60g, at room temperature
  • 1/3 Cup or 80ml Milk, at room temperature
  • 2.5ml or 1/2 Teaspoon Vanilla Extract
  • 2 Medium Large Bananas, Mashed, total about 180g or slightly more than 1/2 cup
  • 1/8 Teaspoon or a pinch of Cinnamon.
  • 1 Cup of Nuts of your choice ( I am using almonds, which is about 140g, chopped according to how you like it! )


  1. Preheat your oven to 180 degrees C and line your loaf pan with parchment paper, leaving overhangs. I am using a 9 x 5 inches loaf pan.
  2. Mix together the melted butter with the sugar until the sugar has dissolved.
  3. Add in the two eggs and mix well.
  4. Add in the vanilla extract, baking soda, salt and cinnamon and stir well.
  5. Add in the mashed bananas and milk and stir until well incorporated ( a single uniform mixture is formed ).
  6. Add in the sifted all purpose flour and the nuts and stir well until the flour has just dissolved.
  7. Pour into your loaf pan and tap against the counter a few times to even out the mixture and to get rid of excess air.
  8. Bake at 180 degrees C for about 50-55 minutes or until nicely golden brown where a toothpick inserted into the center will come out clean.


  • Prep time: 15 mins
  • Cook time: 55 mins
  • Total time: 1 hour 10 mins
  • Yield: 1 Loaf


  1. You can add an additional banana if you like a stronger taste.
  2. Can be kept at room temperature in an airtight container for up to 3 days. I am using a ziploc bag to ensure that it is absolutely airtight.
  3. Sifting is not required if you are using a hand mixer!
  4. If you would like to be updated for more recipes, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!
  5. Sorry for any discrepancies in information, typos etc. Getting a little rusty with blogging after my hiatus but will try to improve 🙂

Bakeomaniac, Javier Tan!