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National Banana Bread Day

Happy National Banana Bread Day everyone! In celebration of one of the most delicious and simple to make sweet breads, we wanted to make our very own and share the recipe with you.

Inspired by the lovely recipe at Simply Recipes, we've made the most delicious afternoon snack that pairs perfectly with a cup of piping hot Yorkshire tea. It certainly breaks the day up a bit!


2 or 3 very ripe medium bananas

76g unsalted butter (melted)

1/2 tsp baking soda

1 pinch salt

150g demerera sugar 

1 large egg, beaten

1 teaspoon vanilla extract

205g all-purpose flour


1. Preheat your oven to 175°C and butter a 4x8-inch loaf tin. Alternatively, use baking parchment paper.

2. In a mixing bowl, mash the ripe bananas with a fork until a smooth texture. Stir the melted butter in the mashed banana mix. 

3. Next, mix in the baking soda and salt. Stir in the beaten egg, sugar, and vanilla extract and mix until blended. Add the flour and keep stirring.

4. Pour the batter into your prepared loaf tin. Bake for 50 minutes to 1 hour at 175°C or until a skewer comes out of the centre clean. Ensure the centre of the loaf is not wet because this will indicate the loaf is not cooked properly.

5. Once adequately cooked, remove the loaf tin from the oven and let it cool for a few minutes. Remove the banana bread from the tin and allow it to fully cool before serving. 

6. Slice, serve, and enjoy! Wrapped well with a beeswax wrap or in a beeswax bag, this banana bread recipe will last roughly for 4 days. For longer storage, refrigerate the loaf for 5 days or freeze it.

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