Over ripe bananas!

I love fruit, especially in Japan as the fruit here is definitely more delicious than in England (albeit more expensive). However, bananas are incredibly cheap so I make sure I buy them in bulk so that I don’t have to go to the shop often to buy more. The problem with this is that I often forget to eat them! By the time I remember I have bananas in my cupboard they are brown (Yuck). There is however a brightside to this… BANANA BREAD!

Banana bread is similar to a banana flavoured cake but with the same heavy dense texture as a bread. The best parts of banana bread is that it tastes a million times better if the bananas used are brown or at least very very ripe, and you have to clean up very little dishes afterwards as it’s all made in 1 bowl! Without further ado, here is an easy recipe for banana bread.


  • 3 full size ripe bananas
  • 75g melted butter
  • 100g sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda 重曹
  • 1 egg
  • a pinch of salt
  • 185g Plain Flour
  • mini Chocolate chips (optional) or chopped walnuts (optional)

A loaf tin (Long rectangle shape). But I usually just use the cardboard versions that Daiso sell.

As usual, if you’re using a tradition oven, preheat it first at 180°c

1. Peel the bananas into a large bowl and mash them to as smooth as possible
2. Add the melted butter and mix together
3. Add the egg, sugar, vanilla baking soda salt and flour and once again stir until smooth
4. At this point if you’re using chocolate chips or walnuts add them here. They’re not needed but chocolate banana bread is my personal favourite. I always buy my Chocolate chips from Tomiz located in Umeda Diamaru. Before you add any chocolate chips, I recommend lightly coating the chocolate in flour to stop the chocolate from sinking to the bottom of the bread.
5. If you’re using a toaster oven, turn it on now to 160°c
6. Here you can pour the mixture into your baking container. If you’re using a tin, grease with butter, if you’re using a cardboard container, no need! I usually fill the container to ¾ of the way full.
7. Bake for 15 minutes, at this point I usually cover the bread with foil and then continue to bake for another 30 minutes or until a toothpick comes out clean.
8. Wait for it to cool and ENJOY