Banana Bread Recipe

Introduction

Banana bread is a classic comfort food that’s moist, flavorful, and perfect for using overripe bananas. This easy recipe yields a tender loaf with just the right balance of sweetness and spice—ideal for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter (softened, or vegetable oil)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 ⅓ cup mashed bananas (about 4 small bananas)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a loaf pan or line it with parchment paper.
2. Step 2: Mash the bananas with a fork until you have about 1 ⅓ cups of mashed banana.
3. Step 3: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4. Step 4: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs one at a time and the vanilla extract, mixing well after each addition. Stir in the mashed bananas.
5. Step 5: Add the dry ingredients to the banana mixture and stir just until combined. Avoid overmixing to keep the bread tender.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Take care not to overbake.
7. Step 7: Let the bread cool in the pan for 5 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute the butter with vegetable oil or add a tablespoon of yogurt.
• Mix in chopped nuts or chocolate chips for added texture and flavor.
• Use very ripe bananas with brown spots for the best natural sweetness.
• Try adding a pinch of nutmeg or ground ginger along with cinnamon for a warm spice twist.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and warm slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe bananas that are mostly brown?

Yes! Brown, overripe bananas are perfect for banana bread as they are sweeter and mash easily, enhancing the flavor and moisture of the bread.

How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs but no raw batter, the bread is done. Avoid overbaking to keep the bread moist.

Banana Bread Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This classic Banana Bread recipe is a wonderfully moist and flavorful quick bread made with ripe bananas, warm cinnamon, and a perfect balance of brown and white sugars. Easy to prepare and baked to golden perfection, it’s an ideal treat for breakfasts, snacks, or dessert.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Wet Ingredients

• ½ cup unsalted butter (softened, or vegetable oil)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 ⅓ cup mashed bananas (about 4 small bananas)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
2. Mash Bananas: Using a fork, mash the bananas until you have about 1 ⅓ cups of mashed fruit, ensuring some texture remains for moisture.
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside.
4. Cream Butter and Sugars: In a medium bowl, use a hand mixer at medium speed to beat the softened butter with brown sugar and white sugar until the mixture is fluffy, approximately 2 minutes. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas thoroughly.
5. Combine Mixtures: Gradually add the dry ingredients into the wet banana mixture. Stir gently just until combined to avoid overmixing, which can make the bread dense.
6. Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the bread moist.
7. Cool: Let the bread cool in the pan for about 5 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing.

Notes

• Use ripe bananas with brown spots for the best flavor and sweetness.
• If you prefer, substitute the butter with an equal amount of vegetable oil for a lighter texture.
• Do not overmix the batter once the dry ingredients are added to prevent a tough bread.
• This banana bread can be stored at room temperature, wrapped tightly, for up to 3 days, or refrigerated for up to a week.
• Optional: add ½ cup chopped nuts or chocolate chips for added texture and flavor.

Keywords: banana bread, quick bread, homemade banana bread, baked banana bread, cinnamon banana bread, easy banana bread