Banana bread recipes

This delightfully dense banana bread is a lunchbox favourite for a reason. It’s easy to make, tastes delicious and is perfect for a lunchbox treat.

The combination of chocolate chips to this fluffy banana bread creates a beautiful morning tea treat the whole family will love. Serve with lashings of whipped nut butter.

Nici Wickes’ banana bread recipe is moist, sweet, slightly sticky and keeps well. It’s also dairy and egg-free, so it’s vegan-friendly. Try serving with orange butter and honey if you don’t have dietary requirements

This gorgeous recipe is from AEG Ambassador and one of Australia’s top chefs, Mark Best. It’s wonderfully moist, sweet and moreish. Enjoy a big slice with a dollop of your homemade honeycomb butter.

If you want to make someone’s day, bake them this coconut banana bread recipe! It’s so simple to make and yummy on its own or wonderful with toppings such as coconut yoghurt, honey or smashed banana

I make all sorts of banana loaves and cakes but this one is especially terrific. Somehow it is both robust and super-soft and fluffy. It also slices easily and stays fresh for days – not that it’ll last that long!

Add juicy sweet raspberries to this banana bread recipe for a twist on this breakfast classic. This moist and sweet banana bread gets an extra zing from the added raspberries.

You will need about 5 medium over-ripe bananas to make a cup of mashed banana. Note

If you want to make the bread a little lighter in colour and texture, use half white self-raising flour with the wholemeal self-raising flour. Note

You can replace pecans with walnuts, macadarnias or coconut. You’ll need 4 overripe bananas. Make ahead Make this cake up to 3 days ahead. Note

This loaf can be stored in an airtight container for up to three days. You can wrap individual slices in plastic wrap and seal in an airtight container before freezing for up to one month. Thaw slices at room temperature, straight from the freezer. Note