banana bread recipe

Best Banana Bread Recipe (Ready in 1 Hour!)

ByYassine123

Introduction

There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. This classic comfort food transforms overripe bananas into a sweet, moist loaf that’s perfect for breakfast, snacks, or dessert. Whether you’re a beginner baker or a seasoned pro, this foolproof banana bread recipe will become your go-to favorite.

Why This Banana Bread Recipe Works

This recipe creates the perfect balance of moistness and flavor without being overly sweet. The natural sugars from ripe bananas combine beautifully with simple pantry ingredients to create a tender crumb that stays fresh for days. Plus, it’s incredibly versatile – you can customize it with your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Ingredients You’ll Need

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Wet Ingredients:

  • ¾ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 3-4 very ripe bananas, mashed (about 1½ cups)
  • ¼ cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract

Optional Add-ins:

  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • ½ cup dried cranberries or raisins

Step-by-Step Instructions

Preparation (10 minutes)

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Step 3: Combine Wet Ingredients In a large mixing bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, milk, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined – don’t overmix, as this can make your bread tough. A few small lumps are perfectly fine.

Step 5: Add Mix-ins If using chocolate chips, nuts, or dried fruit, gently fold them into the batter now.

Baking (55-65 minutes)

Step 6: Pour and Bake Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips for Perfect Banana Bread

Use Very Ripe Bananas: The blacker and spottier, the better! Overripe bananas are sweeter and more flavorful, creating a more moist and delicious bread.

Don’t Overmix: Stir the batter until just combined. Overmixing develops gluten, resulting in dense, tough bread.

Check for Doneness: Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter.

Let It Cool: Resist the urge to slice immediately! Letting the bread cool helps it set properly and makes slicing easier.

Room Temperature Ingredients: For best results, use eggs and milk at room temperature to ensure even mixing.

Storage Instructions

Room Temperature: Store banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, keep it in the refrigerator for up to 1 week.

Freezer: Banana bread freezes beautifully! Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm individual slices in the microwave.

Delicious Variations to Try

Chocolate Chip Banana Bread

Fold in ½ cup of chocolate chips for a sweet treat that kids and adults love.

Nutty Banana Bread

Add ½ cup of chopped walnuts or pecans for extra crunch and nutrition.

Tropical Banana Bread

Mix in ½ cup of shredded coconut and ¼ cup of dried pineapple for an island-inspired twist.

Double Banana Bread

Top the batter with sliced bananas before baking for extra banana flavor and a beautiful presentation.

Healthy Banana Bread

Substitute half the all-purpose flour with whole wheat flour and reduce the sugar to ½ cup. Use applesauce in place of some of the oil for a lighter version.

Frequently Asked Questions

Can I use frozen bananas? Absolutely! Thaw them first and drain any excess liquid before mashing.

Why is my banana bread dense? This usually happens from overmixing the batter or using bananas that aren’t ripe enough.

Can I make muffins instead? Yes! This recipe makes about 12 muffins. Bake at 350°F for 18-22 minutes.

What if I don’t have eggs? You can substitute each egg with ¼ cup of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.

Can I reduce the sugar? You can reduce it to ½ cup if you prefer less sweetness, especially if your bananas are very ripe.

Nutritional Information (Per Slice, 12 slices per loaf)

  • Calories: 210
  • Carbohydrates: 32g
  • Protein: 3g
  • Fat: 8g
  • Fiber: 1g
  • Sugar: 15g

Conclusion

This classic banana bread recipe is a must-have in every baker’s collection. It’s simple, reliable, and absolutely delicious. The best part? You can feel good about making it with wholesome ingredients that you probably already have in your pantry.

Whether you’re using up those overripe bananas sitting on your counter or planning ahead for a weekend baking session, this recipe delivers perfect results every time. The moist, tender crumb and sweet banana flavor make it irresistible warm from the oven or toasted with a spread of your choice.

So grab those spotted bananas and get baking – your kitchen (and your taste buds) will thank you