Banana Bread Recipe
This Banana Bread Recipe is the easiest way to turn overripe bananas into a warm, delicious treat.
Perfect for breakfast, snacks, or dessert.
Why You’ll Love This Recipe
Let’s face it, folks, banana bread is a classic for a reason.
It’s comforting, delicious, and perfect for using up those overripe bananas sitting on your counter.
But sometimes, recipes can be a little intimidating, with long ingredient lists and complicated steps.
Not this one.
This banana bread recipe is the superhero of simplicity, with easy-to-find ingredients and a straightforward process that practically bakes itself.
And it is incredibly versatile. Want to add some chocolate chips for a fun twist? Go for it. Feeling nutty?
Throw in some chopped walnuts or pecans. The beauty of this recipe is that it’s a blank canvas for your banana bread dreams.
So, grab your mixing bowls and get ready to bake some magic.
Ingredients Needed to Make this Banana Bread:
- 2 ripe bananas (the browner the better.)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Alternative Ingredients
| Ingredient | Substitute | Notes |
| Butter | Vegan butter or applesauce | Use equal parts applesauce for a lighter loaf. |
| Sugar | Brown sugar, coconut sugar | Brown sugar adds a deeper molasses flavor. |
| All-purpose flour | Whole wheat flour, oat flour | Use a 1:1 substitution, but the texture may be slightly denser. |
| Walnuts/Pecans | Chocolate chips, dried fruit | Get creative and add your favorite mix-ins. |
Step-By-Step Instructions on How to Make Banana Bread:
- Preheat your oven to 350°F (175°C) and grease a loaf pan. This will help the bread slide out easily after baking.
- In a large bowl, mash your bananas with a fork until they’re nice and smooth. No lumps allowed.
- In a separate bowl, cream together your softened butter and sugar. You can use a mixer for this step, or go old-school with a whisk and some elbow grease. The goal is to get the mixture light and fluffy.
- Once your butter and sugar are happy friends, beat in your egg and vanilla extract until everything is well combined.
- In another bowl (we’re using bowls like nobody’s business today.), whisk together your flour, baking soda, and salt. Dry ingredients get their own party.
- Now comes the fun part: slowly add your dry ingredients to your wet ingredients, mixing until just combined. Don’t overmix, or your banana bread will be tough. A few lumps are okay.
- If you’re feeling fancy, fold in your chopped nuts or other mix-ins.
- Pour the batter into your greased loaf pan and pop it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let your banana bread cool in the pan for a bit before transferring it to a wire rack to cool completely. This patience is key to getting nice, clean slices.
Expert Tips:
- Use very ripe bananas for the sweetest flavor and moistest texture. The browner the better.
- Don’t overmix your batter. A few lumps are A-OK and will lead to a lighter, fluffier loaf.
- Want to check if your banana bread is done without poking a hole with a toothpick? Give the pan a gentle nudge. If the center jiggles slightly, it needs more baking time.
- Let your banana bread cool completely before slicing. This will prevent it from crumbling.
Utensils You Need To Make this Banana Bread:
- Mixing bowls (2)
- Fork
- Electric mixer (optional)
- Whisk
- Loaf pan
- Spatula
- Wire rack
Frequently Asked Questions About Banana Bread and the Recipe (continued):
My bananas aren’t very ripe. Can I still use them?
You can try. But the riper the bananas, the sweeter and more flavorful your banana bread will be. If your bananas are a little green, you can try microwaving them on high for 30-second bursts, checking in between each burst, until they soften and turn brown.
What if I don’t have buttermilk?
No problem. You can make your own buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
My banana bread is burnt on top. What went wrong?
There are a couple of possibilities. First, check your oven temperature. Ovens can run a little hot or cold. You might want to reduce the heat by 25°F (10°C) next time. Also, covering the loaf loosely with foil halfway through baking can help prevent the top from burning.
How long can I store banana bread?
Banana bread will keep at room temperature for about 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then again in foil. It will keep in the freezer for up to 3 months.
Is banana bread healthy?
Well, it’s certainly not a health food, but it can be a relatively healthy treat compared to other desserts. It has bananas, which are a good source of potassium and fiber. You can also make it healthier by using whole wheat flour, reducing the amount of sugar, and using applesauce instead of butter.
Do I need to use nuts?
Nope. Nuts are totally optional. You can add other mix-ins like chocolate chips, dried fruit, or even a sprinkle of cinnamon sugar on top before baking.
