Australian Best Banana Bread

With more than 800 reviews, mostly 4-5 stars, this foolproof, perfectly moist banana bread recipe with just a few simple ingredients from taste really didn’t disappoint. It’s so easy and quick to prepare, and the bread comes out beautifully golden brown with a perfect sponge-like crumb. It's not too sweet, and pairs beautifully with lightly salted butter for a satisfying breakfast or school lunch box. If you are looking for a richer spin, add some chocolate chips or/and nuts or glaze the loaf with some icing if you have a sweet tooth. The riper your bananas, the sweeter and more flavourful your banana bread will be. So use up those overripe bananas sitting in your fruit bowl to whip up this much-loved banana bread!


300 g Plain flour 2 tsp Baking powder 1 tsp Cinnamon powder 70 g Erythritol (or white sugar) 70 g Brown sugar 2 Overripe medium bananas 2 Medium eggs, lightly whisked 1 tsp Vanilla extract 125 ml Milk 50 g Butter, melted, cooled

Preheat oven to 180C/350F. Brush an 11 x 21cm (base measurement) loaf pan with a little melted butter to lightly grease. Line the loaf pan with non-stick baking paper.
Sift the flour, baking powder and cinnamon into a large bowl. Stir in the erythritol, brown sugar and make a well in the centre.
Mash bananas in a medium bowl. Add the eggs, vanilla extract, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.