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AutumnBack to schoolBakingEasyKids friendlyOn-the-goOne Yummy MummyRecipes

Back-to-School Banana Bread 

55–65 mins Cook
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This is the perfect back-to-school recipe; your kids can make this banana bread all by themselves! 
It’s simple to mix in one bowl, bakes beautifully in a 2lb loaf tin, and comes out moist, gently caramelly, and full of sweet surprises from plump Gem Gourmet Raisins. 

For children, baking banana bread isn’t just fun – it’s educational and rewarding. They get hands-on practice with maths, science, and literacy, while picking up real life skills (and having great chats along the way). Best of all, they’ll beam with pride saying: 
“I made this all by myself!” 

Perfect for lunchboxes, after-school snacks, or weekend baking. 

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Back-to-School Banana Bread 

Back-to-School Banana Bread 

agnesgempackfoods-ie
prep time
15 mins
cooking time
55–65 mins
servings
10–12 slices
total time
1 hour 15mins

Equipment

  • 2lb loaf tin (lined with parchment paper)

  • Large mixing bowl

  • Fork or potato masher (for bananas)

  • Whisk or wooden spoon

  • Measuring spoons

  • Kitchen scales

  • Cooling rack

Ingredients

  • 250g Gem plain flour

  • 1 tsp Gem bread soda

  • 1 tsp ground cinnamon

  • ¼ tsp ground ginger

  • 100g Gem light srown sugar

  • 75g Gem Caster sugar

  • 115g unsalted butter, melted and cooled

  • 2 large eggs

  • 4 ripe medium-sized bananas, mashed (about 350g peeled)

  • 1 tsp vanilla essence

  • 100g Gem Gourmet raisins

Instructions

1

Prepare the tin

1. Grease a 2lb loaf tin with butter and line with parchment paper (for easy lifting).
2. Preheat oven to 170°C (150°C fan) / 340°F.
2

Make the wet mix

3. In a large mixing bowl, mash the bananas until smooth.
4. Whisk in the melted butter, Gem Light Brown Sugar, Gem Caster Sugar, eggs, and vanilla essence until well combined.
3

Combine the dry ingredients

5. Sift in the Gem Plain Flour and Gem Bread Soda.
6. Add the cinnamon and ginger.
7. Gently fold everything into the wet mixture until just combined (don’t overmix – lumps are fine).
4

Add the raisins

8. Stir in the Gem Gourmet raisins so they’re evenly spread through the batter.
5

Bake

9. Pour the mixture into the prepared tin.
10. Bake for 55–65 minutes, until a skewer inserted into the center comes out clean (a few moist crumbs are perfect).
6

Cool & Slice

11. Leave to cool in the tin for 10 minutes.
12. Lift out and transfer to a wire rack.
13. Wait until fully cooled before slicing for neat, bakery-style cuts.

Notes

This loaf keeps well in an airtight container for 3–4 days, and slices can be frozen for easy lunchbox treats.
1850
210
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