Banana bread is the best way to use up bananas that have gone too far for the fruit bowl. In this version, a third of the flour is jackfruit flour. Its ability to hold moisture keeps the loaf soft for days, and its mild, earthy flavour sits well with cinnamon and ripe banana.

It's a one-bowl recipe with no mixer needed. Add chopped dates for extra sweetness and chew, or walnuts for crunch.

Prep: 15 min | Rest: 10 min | Bake: 50–55 min | Total: About 1 hr 20 min (plus cooling) | Makes: 1 loaf, about 10 slices | Difficulty: Easy

Suitable for vegetarians.

Ingredients

• 3 very ripe bananas (about 350 g peeled weight)
• 2 medium eggs
• 100 g light brown soft sugar
• 80 ml sunflower oil or melted butter
• 1 tsp vanilla extract
• 150 g self-raising flour
• 75 g jackfruit flour
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• Pinch of salt
• 60 g chopped walnuts or pitted dates (optional)

You'll need a 900 g (2 lb) loaf tin.

Method

1. Prepare. Heat the oven to 170°C (150°C fan, gas 3). Grease the loaf tin and line it with baking paper, leaving some overhanging so you can lift the loaf out.
2. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps add texture.
3. Add the wet ingredients. Whisk in the eggs, sugar, oil (or melted butter) and vanilla until combined.
4. Fold in the dry ingredients. Add the self-raising flour, jackfruit flour, bicarbonate of soda, cinnamon and salt. Fold gently with a spatula until there are no dry pockets. Stir through the walnuts or dates.
5. Rest. Leave the batter in the bowl for 10 minutes so the jackfruit flour can absorb some of the moisture. This gives a more even crumb.
6. Bake. Scrape the batter into the tin and level the top. Bake for 50–55 minutes, until risen and a skewer pushed into the centre comes out clean. If the top is browning too fast, loosely cover it with foil after 35 minutes.
7. Cool. Leave in the tin for 15 minutes, then lift out onto a wire rack and cool completely before slicing.

Tips for success

• Use really ripe bananas. Heavily speckled or black-skinned bananas are sweeter and give the best flavour.
• Don't overmix. Stop folding as soon as the flour disappears for a tender loaf.
• Check early. Jackfruit flour browns faster than wheat flour, so start checking at 45 minutes.
• Slice when cool. The crumb firms up as it cools; slicing warm can make it look gummy.

Variations

• Date and cardamom: use dates instead of walnuts and swap the cinnamon for ½ tsp ground cardamom.
• Chocolate chip: fold in 75 g dark chocolate chips.
• Crunchy top: sprinkle 1 tbsp demerara sugar over the batter before baking.

Serving suggestions

Enjoy a slice on its own with tea or coffee, or toast it and spread with butter or tahini and a drizzle of honey.

Storage

Wrap the cooled loaf and keep at room temperature for up to 4 days. To freeze, slice first, wrap well and freeze for up to 3 months. Toast slices straight from frozen.

FAQs

Can I make it without eggs? Replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes to thicken. The loaf will be a little denser.

Can I make it gluten-free? Use a gluten-free self-raising flour blend in place of the self-raising flour and add ½ tsp xanthan gum if your blend doesn't include it.

Why is my banana bread dense in the middle? It's usually underbaked. Ovens vary, so test with a skewer and give it an extra 5 minutes if needed.