Banana Bread

Why You’ll Love This Recipe

This Banana Bread recipe is incredibly moist, easy to make, and a great way to use up overripe bananas. It’s versatile—perfect on its own or dressed up with chocolate chips, nuts, or spices. With its rich banana flavor and soft texture, it’s sure to become a go-to recipe you’ll bake again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (melted or softened)
• Granulated sugar or brown sugar
• Eggs
• Vanilla extract
• Optional mix-ins: chopped walnuts, chocolate chips, cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add melted butter, sugar, eggs, and vanilla extract. Mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually stir the dry ingredients into the banana mixture until just combined—do not overmix.
6. Fold in optional mix-ins like nuts or chocolate chips if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (approximately 8–10 slices).
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes

Variations

• Chocolate Banana Bread: Add ½ cup of cocoa powder to the dry ingredients and fold in chocolate chips for a double chocolate treat.
• Nutty Banana Bread: Add ½ to 1 cup of chopped walnuts or pecans for extra crunch.
• Spiced Banana Bread: Mix in 1 teaspoon of cinnamon or pumpkin pie spice for a cozy flavor twist.
• Healthier Version: Replace half the flour with whole wheat flour and reduce the sugar slightly.
• Dairy-Free: Use oil or a plant-based butter substitute and non-dairy milk if needed.

Storage/Reheating

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze slices individually for up to 3 months. Reheat slices in the toaster, oven, or microwave until warmed through.

FAQs

How ripe should bananas be for banana bread?

The riper the better—bananas with lots of brown spots or even nearly black skins provide the most flavor and sweetness.

Can I use frozen bananas?

Yes, thaw frozen bananas completely and drain any excess liquid before using them in the batter.

Why is my banana bread dry?

Overbaking or using too much flour can cause dryness. Be sure to measure ingredients correctly and check for doneness at the minimum baking time.

Can I use oil instead of butter?

Yes, substitute an equal amount of vegetable oil or coconut oil for a slightly different texture and flavor.

How can I make this banana bread gluten-free?

Use a 1:1 gluten-free flour blend in place of regular flour. Make sure other ingredients are certified gluten-free.

What size loaf pan should I use?

A standard 9×5-inch loaf pan works best for this recipe.

Can I make banana bread into muffins?

Yes, pour the batter into a muffin tin and bake at 350°F for 18–22 minutes or until a toothpick comes out clean.

Should banana bread be refrigerated?

Only if you plan to keep it longer than a few days. Otherwise, it stays moist and fresh at room temperature.

Can I reduce the sugar?

Yes, you can reduce the sugar by about ¼ cup for a less sweet version, especially if your bananas are very ripe.

How do I know when banana bread is done?

Insert a toothpick or knife into the center; it should come out clean or with just a few moist crumbs, not wet batter.

Conclusion

Banana Bread is a cozy, comforting classic that’s easy to make and endlessly adaptable. Whether you enjoy it plain, toasted, or loaded with your favorite add-ins, it’s the perfect way to turn ripe bananas into something truly delicious.

Banana Bread

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Banana Bread is a moist, flavorful loaf made from ripe bananas and pantry staples. It’s a comforting classic that works well for breakfast, snacks, or dessert, and is perfect on its own or with mix-ins like nuts or chocolate chips.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (melted or softened)
• ½ to ¾ cup granulated sugar or brown sugar
• 2 eggs
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips, 1 tsp cinnamon

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add melted butter, sugar, eggs, and vanilla extract. Mix well.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture and stir until just combined. Do not overmix.
6. Fold in optional mix-ins like chopped nuts, chocolate chips, or cinnamon.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

• Use overripe bananas with brown spots for the best flavor.
• Store at room temperature for up to 3 days or freeze slices for longer storage.
• Make muffins by baking in a muffin tin at 350°F for 18–22 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 14g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg