Your going to love my tried and true (and EASY!) banana bread recipe that is a favourite in our family! 

Perfectly sweet, moist and full of delicious banana flavour! 


I don’t know about you, but the cooler days in Sydney always put me in the mood to bake and since I knew I had a stash of frozen over ripe bananas in the freezer in my Mr. Lid Premium Deli I thought it’d be the perfect time to make this banana bread. (It was also Charli’s first week back at school so was perfect timing)


This has been one of my favourite recipes since Charli was little . My friends always ask for the recipe so Im super happy to share it with you guys.

This recipe is literally SO easy to make and the bread comes out incredibly moist which is why we all love it so much! 

Plus isn’t always good to just have a staple afternoon tea recipe in your arsenal that you can whip out when you want to impress friends and family??  Trust me this is definitely it. 


The great thing is this mix makes one large loaf or three mini loaves, depending on what you prefer. It’s the perfect little indulgence that is much-appreciated on cozy weekends. Feel free to make this recipe all your own by adding chopped walnuts, pecans or even chocolate chips! My sister loves to add coconut!

To keep it fresh and moist store your Banana bread in our airtight Mr. Lid Premium Salad.

Enjoy everyone!


Toni’s easy banana bread Recipe
12 servings
Prep Time: 5 mins       Cook time: 45 mins


115g butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
½ cup sour cream (or plain Greek yoghurt)
1 cup mashed bananas (approx 2 bananas)
1 ½ cups plain flour
1 tsp baking soda
Pinch of salt


  1. Preheat oven to 180 Degrees C.
  2. In a stand mixer, or hand held, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
  3. Pour batter into prepared loaf pan (or pans). If using one 9×5 loaf pan, bake bread for about one hour. If using three mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack.
  5. Serve and enjoy!


Toni Bofinger

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