Banana Bread Recipe
If there’s one classic treat that brings instant comfort and irresistible aroma to any home, it’s Banana Bread. This moist, warmly spiced loaf transforms humble overripe bananas into a tender, sweet slice of nostalgia—perfect for breakfast, dessert, or an afternoon pick-me-up. Whether you love it plain or packed with chocolate chips and nuts, this easy recipe is one you’ll find yourself making over and over again whenever those bananas turn that magic shade of speckled brown.
Ingredients You’ll Need
The beauty of Banana Bread lies in its simplicity—each ingredient plays a small but mighty role, balancing sweet, richness, and that signature golden color. These pantry staples combine in just the right way to produce a loaf that’s guaranteed to disappear quickly!
- Ripe Bananas: The riper and spottier, the better! They add moisture, natural sweetness, and that unforgettable flavor.
- Unsalted Butter: Melted butter gives richness and lovely tenderness to the crumb.
- Granulated Sugar: Sweetens the loaf and helps it brown beautifully.
- Large Eggs: Bind everything together and give the bread structure.
- Vanilla Extract: Rounds out the flavors and adds a fragrant depth.
- All-Purpose Flour: Provides just the right amount of body without making the bread heavy.
- Baking Soda: Helps the Banana Bread rise, so don’t skip it!
- Salt: Balances the sweetness and enhances all the flavors.
- Ground Cinnamon (optional): For a whisper of warmth and spice—so homey!
- Chopped Walnuts or Chocolate Chips (optional): Add crunch or gooey decadence, making every bite a little surprise.
How to Make Banana Bread
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal. A properly prepared pan ensures your banana bread comes out in one beautiful piece, and starting with a hot oven means a perfect, evenly baked loaf.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth—some small lumps are absolutely fine and add lovely texture. The riper your bananas, the more naturally sweet and flavorful your banana bread will be, so don’t be afraid to use ones with lots of brown spots.
Step 3: Mix Wet Ingredients
Add the melted unsalted butter to the bananas, followed by the granulated sugar. Stir these together until the mixture is well combined and almost creamy. Now, crack in the eggs and pour in the vanilla extract. Whisk until everything is smooth and beautifully golden.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it. Mixing the dry ingredients separately ensures the leavening and seasoning get distributed evenly, for flawless Banana Bread every time.
Step 5: Bring It All Together
Gently fold the dry ingredients into the banana mixture. Take care not to overmix; just stir until you no longer see streaks of flour. Overmixing can make your bread dense and tough, so a light hand is key to that tender crumb. If you’re adding chocolate chips or nuts, now’s the time to fold them in.
Step 6: Bake
Pour the finished batter into your prepared loaf pan and smooth the top. Slide the pan into the center of your oven and bake for 50–60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out mostly clean, with a few moist crumbs clinging to it.
Step 7: Cool and Enjoy
Let your banana bread rest in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. The hardest part is waiting, but the flavor deepens as it cools—and you’ll be amazed how much better each bite tastes once the loaf is just warm.
How to Serve Banana Bread
Garnishes
Dress up each slice with a gentle dusting of powdered sugar, a dollop of whipped cream, or a drizzle of honey for extra sweetness. A light smear of butter or cream cheese transforms banana bread from simple snack to indulgent treat. For something a little different, sprinkle chopped nuts or a scatter of chocolate shavings on top!
Side Dishes
Banana bread pairs wonderfully with a hot cup of coffee or tea. Try it alongside a bowl of fresh berries or sliced citrus to contrast its sweetness, or serve it with Greek yogurt for a flavorful breakfast. It’s lovely as part of a brunch spread, sharing the stage with eggs, fruit, and granola.
Creative Ways to Present
Cut banana bread into thick slices and toast them for a caramelized edge, or cube it for use in layered parfaits with yogurt and fruit. For festive gatherings, try baking the batter in mini loaf pans or even muffin tins to create individual serves. You can even grill a slice and top it with a scoop of vanilla ice cream for a dessert that’s absolutely unforgettable!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your banana bread tightly in foil or plastic wrap and keep it at room temperature for up to three days. This keeps it moist and helps lock in all the lovely flavors. If your kitchen runs hot, refrigerate to keep things ultra fresh.
Freezing
Banana bread freezes like a dream. Wrap the entire loaf or individual slices in plastic, then aluminum foil, and pop into a freezer-safe bag. It’ll stay delicious for up to two months. When cravings strike, simply thaw on the counter or warm gently in the oven.
Reheating
To reheat, just zap a slice in the microwave for 10–15 seconds, or warm it in a toaster oven for extra texture. If you’re reheating a whole loaf, cover it with foil and heat in a 325°F oven for about 10 minutes. This brings back that just-baked softness and dreamy banana aroma.
FAQs
Why does my banana bread sometimes come out dense?
Dense banana bread is usually the result of overmixing the batter. Stir just until the flour disappears—it’s fine if there are a few streaks left. This keeps the loaf tender and light.
Can I double this recipe for two loaves?
Absolutely! Just double all the ingredients and divide the batter evenly between two loaf pans. Keep an eye on the baking time, as ovens can vary with multiple pans.
What type Breakfast, Dessert
Choose bananas that are very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful your banana bread will be. Avoid green or just-yellow bananas for baking.
Is it possible to make banana bread gluten free?
Yes, a good-quality 1-for-1 gluten-free flour blend works well in this recipe. Just substitute it for the all-purpose flour, and check the blend includes xanthan gum for structure.
What’s the best way to add chocolate chips or nuts?
Gently fold in the chopped nuts or chocolate chips at the very end, after the wet and dry ingredients are combined. This keeps the add-ins evenly distributed for perfect bites every time.
Final Thoughts
There’s just something magical about baking homemade banana bread—the cozy aroma, the golden slice, and knowing you’ve put those ripe bananas to delicious use. Whether you’re new to baking or a seasoned pro, give this Banana Bread recipe a go and share the simple joy with everyone you love!
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Banana Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8 slices)
- Diet: Vegetarian
Description
This classic Banana Bread recipe is moist, flavorful, and easy to make. Perfect for breakfast or as a snack, this delicious bread is packed with ripe bananas and a hint of cinnamon.
Ingredients
Ripe Bananas:
3 bananas mashed
Unsalted Butter:
1/2 cup melted
Granulated Sugar:
3/4 cup
Eggs:
2 large
Vanilla Extract:
1 teaspoon
All-Purpose Flour:
1 1/2 cups
Baking Soda:
1 teaspoon
Salt:
1/2 teaspoon
Ground Cinnamon:
1/2 teaspoon (optional)
Walnuts or Chocolate Chips:
1/2 cup (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash bananas, add melted butter, sugar, eggs, and vanilla. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Combine Wet and Dry: Gradually fold dry ingredients into wet mixture. Do not overmix.
- Add Nuts or Chocolate: Gently fold in walnuts or chocolate chips.
- Bake: Pour batter into loaf pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, use very ripe bananas with lots of brown spots.
- Store at room temperature wrapped in foil or plastic for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
