When life gives you overripe bananas, the best answer is a warm loaf of banana bread. This classic quick bread has been a kitchen staple for decades because it’s simple, reliable, and always comforting. The blend of sweet bananas, buttery richness, and a touch of spice makes every bite special. If you’ve ever tried cozy treats like my apple brownies, you’ll appreciate how banana bread transforms humble ingredients into something unforgettable.
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Why You Will Love This Recipe
This banana bread is moist, tender, and brimming with banana flavor. It’s easy enough for beginners yet adaptable for seasoned bakers who like experimenting with add-ins. Overripe bananas bring sweetness and moisture, while a hint of cinnamon enhances the overall warmth. Unlike store-bought loaves, this homemade version is free of preservatives and customizable; fold in nuts, chocolate chips, or even a swirl of nut butter. It’s also versatile: enjoy it as breakfast, a snack, or a simple dessert. Much like the apple fritter waffle donuts, this bread will have your kitchen smelling heavenly.
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Banana Bread Recipe
Moist and flavorful banana bread made with ripe bananas, cinnamon, and a touch of vanilla. Perfect for breakfast, snacks, or dessert.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices) 1x
Ingredients
3 ripe bananas (dark spotted)
1/2 cup melted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Optional: 1 cup nuts or chocolate chips
Instructions
1. Preheat oven to 350°F and grease a 9×5 loaf pan.
2. Mash bananas in a large bowl and stir in melted butter, sugar, eggs, and vanilla.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon.
4. Fold dry mixture into wet ingredients until just combined.
5. Pour batter into pan and bake 50–55 minutes until toothpick comes out clean.
6. Cool for 10 minutes in pan before transferring to rack.
Notes
Wrap tightly in plastic wrap to keep moist.
Store at room temp for 3 days or refrigerate up to 6 days.
Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 168
- Sugar: 21g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Ingredients
Banana bread proves that delicious baking doesn’t require a complicated ingredient list. You’ll need:
- 3 very ripe bananas (dark spots are ideal)
- ½ cup melted butter
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Optional: 1 cup chopped walnuts, pecans, or chocolate chips.
The beauty of this recipe lies in its simplicity. Just like my apple crumble cheesecake, it takes everyday pantry items and turns them into something indulgent.
How to Make Banana bread
Making banana bread couldn’t be easier:
- Prepare the oven and pan: Preheat to 350°F and grease a 9×5-inch loaf pan.
- Mash and mix: In a large bowl, mash bananas. Stir in melted butter, sugar, eggs, and vanilla.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Fold gently: Add dry mixture to wet ingredients and stir until just combined. Don’t overmix.
- Bake: Pour batter into the pan and bake for 50–55 minutes, until a toothpick inserted comes out clean.
- Cool: Let rest for 10 minutes in the pan before transferring to a wire rack.
This process is straightforward, much like the method used in pumpkin pie cheesecake, where balance and timing make all the difference.
Tips and Variations
- Keep it moist: Wrap cooled bread tightly in plastic wrap and store at room temperature for 3 days or refrigerate for up to 6. It also freezes well for 2 months.
- Flavor twists: Add chocolate chips, nuts, or dried fruit to the batter.
- Topping ideas: Sprinkle raw sugar on top before baking for a crunchy crust.
- Healthier swaps: Replace half the flour with whole wheat, or reduce sugar slightly if you prefer a less-sweet loaf.
Banana bread is endlessly versatile, just like your other comforting desserts. Whether you enjoy it plain or dressed up, it always hits the spot.
Frequently Asked Questions
How ripe should bananas be?
Bananas should be heavily spotted or even almost black. The darker they are, the sweeter and moister your bread will be.
Can I make banana bread without eggs?
Yes, substitute each egg with ¼ cup unsweetened applesauce or yogurt for a moist loaf.
Why is my banana bread dense?
Overmixing the batter or using under-ripe bananas can make the bread heavy. Stir only until combined.
Can I use frozen bananas?
Absolutely. Thaw them first, drain any liquid, and mash as usual.
Final Note
Banana bread is the ultimate kitchen classic, proving that the simplest ingredients can deliver the biggest comfort. With its moist crumb and rich banana flavor, it’s a recipe you’ll make again and again. Whether enjoyed fresh from the oven or toasted the next morning, each slice feels like home. The next time you see bananas browning on the counter, you’ll know exactly what to do; turn them into a loaf of banana bread that’s every bit as warm and inviting as your favorite family desserts.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
