Banana Bread Tray Bake

Why You’ll Love This Recipe

1. Quick and Easy
   With simple ingredients and straightforward steps, this recipe is perfect for both novice and seasoned bakers. No fancy techniques required for this Banana bread tray bake.
2. A Great Way to Use Ripe Bananas
   Overripe bananas never have to go to waste. This tray bake turns them into a delicious treat in no time.
3. Versatile and Customizable
   Add chocolate chips, nuts, or leave it plain—this recipe adapts to your taste and creativity.
4. Moist and Flavorful
   Thanks to the mashed bananas and buttery base, this tray bake is incredibly moist with a rich, comforting banana flavor.
5. Perfect for Any Occasion
   Whether as a breakfast treat, a snack with tea, or a dessert at a gathering, this tray bake is always a crowd-pleaser.

Top Tips for Making the Best Banana Bread Tray Bake

1. Use Overripe Bananas
   The riper the bananas, the sweeter and more flavorful your tray bake will be. Look for bananas with lots of brown spots.
2. Don’t Overmix the Batter
   Mix just until the dry ingredients are incorporated. Overmixing can make the cake dense instead of light and fluffy.
3. Line Your Tin Properly
   Grease and line the tray bake tin with parchment paper to ensure the cake releases easily and stays intact.
4. Check for Doneness Early
   Every oven is different, so start checking at the 25-minute mark by inserting a skewer into the center. If it comes out clean, your bake is ready!
5. Cool Completely Before Glazing
   Let the tray bake cool fully before drizzling the glaze. This prevents the glaze from melting and ensures a neat finish.

Storage Advice

• Room Temperature: Store the tray bake in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful.
• Refrigeration: If you want it to last longer, refrigerate the tray bake for up to 5 days. Bring it to room temperature before serving for the best texture.
• Freezing: Wrap individual slices tightly in cling film or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature when ready to eat.

Ingredients you’ll need

• For the Tray Bake:
  • 3 ripe bananas, mashed
  • 150g (¾ cup) soft butter or margarine
  • 150g (¾ cup) light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g (1 ½ cups) self-raising flour
  • 1 tsp baking powder
  • ½ tsp cinnamon (optional)
  • Pinch of salt
• Optional Add-Ins:
  • 100g (½ cup) chocolate chips, walnuts, or pecans
• For the Glaze (Optional):
  • 100g (¾ cup) icing sugar
  • 1–2 tbsp milk or lemon juice

How to make Banana Bread Tray Bake

1. Preheat and Prep
   Preheat your oven to 180°C (350°F) or 160°C (fan). Grease and line a rectangular tray bake tin (approx. 20×30 cm or 8×12 inches).
2. Mash the Bananas
   In a large bowl, mash the bananas until smooth. Set aside.
3. Cream the Butter and Sugar
   In a separate bowl, beat the butter and sugar together until light and fluffy. You can use an electric mixer or do it by hand.
4. Mix in the Eggs and Vanilla
   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Dry Ingredients
   In another bowl, sift together the self-raising flour, baking powder, cinnamon (if using), and salt.
6. Bring It All Together
   Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Gently stir in any optional add-ins like chocolate chips or nuts.
7. Bake the Tray Bake
   Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
8. Cool and Glaze
   Allow the tray bake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
   If glazing, mix the icing sugar with milk or lemon juice to a pourable consistency and drizzle over the cooled cake.

Banana Bread Tray Bake

A moist, fluffy, and crowd-pleasing banana bread tray bake that's perfect for sharing or enjoying as a comforting treat.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 30 minutes mins

Total Time 42 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Ingredients Method

Ingredients

  

For the Tray Bake:

• 3 ripe bananas mashed
• 150 g ¾ cup soft butter or margarine
• 150 g ¾ cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200 g 1 ½ cups self-raising flour
• 1 tsp baking powder
• ½ tsp cinnamon optional
• Pinch of salt

Optional Add-Ins:

• 100 g ½ cup chocolate chips, walnuts, or pecans

For the Glaze (Optional):

• 100 g ¾ cup icing sugar
• 1 –2 tbsp milk or lemon juice

Method

 

1. Preheat your oven to 180°C (350°F) or 160°C (fan). Grease and line a rectangular tray bake tin (approx. 20×30 cm or 8×12 inches).
2. In a large bowl, mash the bananas until smooth. Set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy. You can use an electric mixer or do it by hand.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In another bowl, sift together the self-raising flour, baking powder, cinnamon (if using), and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Gently stir in any optional add-ins like chocolate chips or nuts.
7. Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
8. Allow the tray bake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
9. If glazing, mix the icing sugar with milk or lemon juice to a pourable consistency and drizzle over the cooled cake.