Helen's Banana Bread
Shared by Triona · 10 November 2026
The story behind the recipe
My mother-in-law was baking banana bread long before it became fashionable. She was the youngest of six and all her siblings emigrated to the States in the 50s. She recounts when eventually it became easier for siblings to return home to holiday in the 70s her sister taught her this recipe. It was never written down it was all judged by eye. During Covid-19 when banana bread became popular nationwide and time with family became even more valued I asked her to show me how to bake this guilt free treat! I wrote it down as I watched her in action. I am so glad that I did because now her sister has passed and Helen herself has dementia. I am so glad this recipe wasn't lost forever and hopefully now gets to live on and create more fond memories.
- Triona
Ingredients
40g Porridge oats 100g mix of pumpkin and sunflower seeds 150g plain flour 100g brown flour 1 tspn bread soda 1/2 tspn salt 4 over ripe bananas 80g unsalted butter 40g smooth peanut butter 2 eggs 150g light brown sugar
Method
Pre-heat oven to 180 degrees Celsius /Gas 4. Line a 2lb loaf tin with a 2lb loaf tin liner. Spread the oats and seeds in an even layer on baking tray and roast in the oven for 10-15 mins stirring every 5 mins. Melt butters together and leave to cool. Mash bananas in a large bowl until no lumps remain. In a separate bowl mix flours, bread soda and salt. Add the cooled butter mixture, brown sugar and eggs to the mashed banana and whisk. Pour banana mixture into the flour mixture and stir until just combined. Add the toasted oats and seeds taking care not to over mix. Pour the mixture into loaf tin. Bake for 55-60 mins or until a skewer comes out clean.
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