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:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan. This will help the bread slide out easily after baking.
2. In a large bowl, mash your bananas with a fork until they’re nice and smooth. No lumps allowed.
3. 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.
4. Once your butter and sugar are happy friends, beat in your egg and vanilla extract until everything is well combined.
5. 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.
6. 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.
7. If you’re feeling fancy, fold in your chopped nuts or other mix-ins.
8. 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.
9. 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.