James Martin Banana Bread​

James Martin’s Banana Bread is widely regarded as one of the best versions of this classic bake because it treats the humble loaf more like a sticky toffee pudding than a dry tea bread. James uses black, overripe bananas for maximum sweetness and moisture, often incorporating maple syrup or even a splash of rum to deepen the flavor profile. His version is famous for its dense, moist crumb and a caramelized, sticky crust that sets it apart from lighter, cakier recipes. It’s a comfort food staple that tastes even better toasted with butter the next day.

Try More Recipes:

• James Martin Banana And Walnut Bread
• James Martin White Bread
• James Martin Soda Bread​

Why You Will Love This Banana Bread​ Recipe:

• Ultra-Moist Texture: By using very ripe bananas and melted butter, the loaf stays incredibly soft and moist for days.
• Caramel Notes: The use of brown sugar (muscovado) gives it a deep, toffee-like richness that white sugar just can’t match.
• Versatile: It works as a breakfast slice, a tea-time snack, or a dessert warmed up with custard.
• Foolproof: It’s a simple “mix and bake” recipe that doesn’t require complex techniques or equipment.

James Martin Banana Bread Ingredients

• 4 Ripe Bananas: Peeled and mashed (about 400g).
• 250g Self-Raising Flour
• 200g Soft Light Brown Sugar: (Or Muscovado for a darker loaf).
• 100g Butter: Melted and cooled slightly.
• 2 Large Eggs: Beaten.
• 1 tsp Vanilla Bean Paste: (Or extract).
• Optional Add-ins:
  • 100g Dried Fruit: (Sultanas or dates).
  • 50g Walnuts/Pecans: Roughly chopped.
  • 1 tsp Ground Cinnamon: For spice.

How To Make James Martin Banana Bread

1. Prep: Preheat your oven to 170°C (340°F) / 150°C Fan. Grease and line a 900g (2lb) loaf tin with baking parchment.
2. Mash: In a large bowl, peel the bananas and mash them thoroughly with a fork until they are a chunky purée.
3. Mix Wet: Add the melted butter, sugar, beaten eggs, and vanilla to the bananas. Whisk well until combined and the sugar has started to dissolve.
4. Combine Dry: Sift the self-raising flour (and cinnamon if using) into the wet mixture.
5. Fold: Gently fold the flour into the wet ingredients using a large metal spoon or spatula. Stop mixing as soon as the flour disappears. (If adding nuts or dried fruit, fold them in now).
6. Fill: Pour the batter into the prepared loaf tin. Smooth the top with the back of a spoon.
7. Bake: Bake in the center of the oven for 1 hour to 1 hour 15 minutes.
8. Check: Test by inserting a skewer into the thickest part of the loaf. It should come out clean (a few sticky crumbs are fine, but no raw batter). If the top is browning too fast, cover loosely with foil for the last 20 minutes.
9. Cool: Let the loaf cool in the tin for 10–15 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• The Banana Rule: If your bananas aren’t brown enough, bake them in their skins at 150°C for 15 minutes until black and soft—this mimics the ripening process.
• Don’t Overmix: Just like muffins, overworking the gluten makes the bread tough. Gentle folding is key.
• Storage: Banana bread is one of the few cakes that tastes better the next day as the moisture redistributes and the flavors meld. Wrap it in foil overnight.
• Freezing: Slice the cooled loaf and freeze individual slices with parchment paper in between for a quick toaster breakfast.

What To Serve With Banana Bread?

James Martin’s Banana Bread is rich, sticky, and full of toffee flavors, so it pairs beautifully with a simple layer of cold salted butter, which cuts perfectly through the sweetness. For a café-style treat, serve a toasted slice alongside a strong espresso or flat white. If enjoying it for dessert, warm it up and top with a scoop of vanilla ice cream, a drizzle of toffee sauce, or a dollop of mascarpone for a creamy finish.

How To Store Leftovers Banana Bread?

• Container: Wrap tightly in foil or store in an airtight container at room temperature for up to 4 days.
• Fridge: You can refrigerate it to extend life to a week, but it may dry out slightly (toast to revive).

How To Reheat Leftovers Banana Bread?

• Toaster (Best for Breakfast): Slice the loaf and toast on a medium setting until the edges are crisp and caramelized. Spread with cold butter immediately.
• Oven (For the Whole Loaf): Wrap the entire loaf (or large piece) in foil and warm at 150°C (300°F) for 10–15 minutes.
• Microwave (Softest): Place a slice on a plate and heat for 10–20 seconds. This makes it incredibly soft and pudding-like, perfect for eating with a fork.

FAQs

Try More Recipes:

• James Martin Banana Muffins​
• James Martin Lemon Drizzle Cake
• James Martin Genoise Sponge Cake

Banana Bread Nutrition Facts (Per slice, based on 10 slices)

• Calories: ~280 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 45g
• Sugars: 25g
• Protein: 4g

James Martin Banana Bread​

Recipe by Ella ThompsonCourse: Cake, BreakfastCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

280

kcal

James Martin’s ultimate banana bread uses very ripe fruit and brown sugar for a dense, moist, and toffee-flavored loaf.

Ingredients

• 4 Ripe Bananas: Peeled and mashed (about 400g).

• 250g Self-Raising Flour

• 200g Soft Light Brown Sugar: (Or Muscovado for a darker loaf).

• 100g Butter: Melted and cooled slightly.

• 2 Large Eggs: Beaten.

• 1 tsp Vanilla Bean Paste: (Or extract).

• Optional Add-ins:

• 100g Dried Fruit: (Sultanas or dates).

• 50g Walnuts/Pecans: Roughly chopped.

• 1 tsp Ground Cinnamon: For spice.

Directions

• Prep: Preheat your oven to 170°C (340°F) / 150°C Fan. Grease and line a 900g (2lb) loaf tin with baking parchment.
• Mash: In a large bowl, peel the bananas and mash them thoroughly with a fork until they are a chunky purée.
• Mix Wet: Add the melted butter, sugar, beaten eggs, and vanilla to the bananas. Whisk well until combined and the sugar has started to dissolve.
• Combine Dry: Sift the self-raising flour (and cinnamon if using) into the wet mixture.
• Fold: Gently fold the flour into the wet ingredients using a large metal spoon or spatula. Stop mixing as soon as the flour disappears. (If adding nuts or dried fruit, fold them in now).
• Fill: Pour the batter into the prepared loaf tin. Smooth the top with the back of a spoon.
• Bake: Bake in the center of the oven for 1 hour to 1 hour 15 minutes.
• Check: Test by inserting a skewer into the thickest part of the loaf. It should come out clean (a few sticky crumbs are fine, but no raw batter). If the top is browning too fast, cover loosely with foil for the last 20 minutes.
• Cool: Let the loaf cool in the tin for 10–15 minutes before turning it out onto a wire rack to cool completely.

Notes

• The Banana Rule: If your bananas aren’t brown enough, bake them in their skins at 150°C for 15 minutes until black and soft—this mimics the ripening process.
  Don’t Overmix: Just like muffins, overworking the gluten makes the bread tough. Gentle folding is key.
  Storage: Banana bread is one of the few cakes that tastes better the next day as the moisture redistributes and the flavors meld. Wrap it in foil overnight.
  Freezing: Slice the cooled loaf and freeze individual slices with parchment paper in between for a quick toaster breakfast.