This recipe should be in every cruiser’s bookshelf as it is relatively quick to make, a great way to use overripe bananas and above all else….it’s delicious. In fact, I quickly whipped up a loaf before setting sail on our recent Kraken 50 sea trial from Istanbul to Bodrum and they were a welcome treat for the crew on watch. Another reason why all cruisers should know this recipe is that when you sail around the world, bunches of bananas are bountiful and usually given as gifts when visiting far flung islands. This recipe was given to me by my mother many years ago and I will leave it in the form I was given, however it can easily be doubled up. Another change you could make is by adding some nuts, such as walnuts. The banana bread freezes well if packed in a polythene bag with all air removed.


  • 2 ripe bananas

    50g (2oz) margarine

    150g (5oz) caster sugar

    2 eggs

    225g (8oz) self-raising flour*

    A pinch of salt

    *If you prefer wholewheat flour, this works with half whole-wheat and half white. If you cannot buy self-raising whole-wheat, add & teaspoon baking powder.

Banana Bread

Let’s get started...

1. Mash bananas

2. Cream margarine and sugar in a bowl

3. Beat in the eggs

4. Add the flour, salt and banana and mix well

5. Put in a greased and floured 675g (17lb) loaf tin, or cake tin

6. Bake in the middle of a moderately hot oven, Gas 5, 190°C (375°F), for about 1 hour, until the loaf is golden brown, springy to touch and shrinking slightly from the sides of the tin 

Once ready, turn the loaf out onto a wire rack to cool. 


Cut into slices or squares and enjoy. Kraken Head of Design, Filip Sochaj insists that spreading nutella on the banana bread is a winning formula (however not for your waistline!)

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  • Draft 6.58 ft
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