Simple and Delicious Banana Bread Recipe (with Video)
- Banana Bread Ingredients
- How to Make Banana Bread
- Can You Freeze Banana Bread?
- How to Ripen Bananas
- Substitutions for a Healthy Banana Bread
- Common Questions
- You’ll Love This Easy Banana Bread – No Fuss!
Banana bread is the answer whenever you spot those sad, spotty bananas on your counter. Let’s be real, we all forget about a bunch from time to time. Suddenly, you need a plan. Maybe you’re bored of cereal, or you want to impress someone with not-much time (and not-much skill, honestly). There’s always good old banana bread. If you’re ever in the mood for something even more classic, this classic southern banana pudding might hit the spot. Or if you’re feeling a little fancy, I’m obsessed with this strawberry cheesecake banana pudding recipe too. Both are absolute winners.
Banana Bread Ingredients
Alright, first things first: gather what you need. I’m a big fan of using up whatever is lurking in the fridge or pantry, so don’t stress. You’ll want some really ripe bananas. I mean, the mushier and browner, the better. It sounds weird, but it’s true. The smell gets pretty banana-y (in a good way). Next, basic stuff – all-purpose flour, sugar (white works, brown is good too), eggs, baking soda, salt, a splash of vanilla, and, of course, butter. Oh – and a pinch of cinnamon if you like it.
Sometimes I toss in a handful of chocolate chips or walnuts for my kids. Makes me feel like mom of the year. You can swap out butter for oil if you’re low. Not quite the same flavor, but hey, it works in a pinch. Just don’t overthink it, really! That’s the whole charm.
How to Make Banana Bread
This is the part people get nervous about, but honestly, it’s a breeze. Smush up your bananas with a fork in a big bowl (don’t worry about lumps). Melt the butter, pour it in with the bananas, and give it all a swirl. Toss in the eggs, sugar, and that vanilla, then mix together. Next comes the flour, baking soda, salt, and cinnamon – dump them over the wet stuff and stir just until it’s combined. If you beat the batter too long, you’ll get gummy bread, and that’s just… blah. So, as soon as it looks like everything’s wet, stop.
Pour your banana bread mix into a greased loaf pan, and bake at 350°F (175°C). My old unreliable oven takes about an hour, but start checking at 50 minutes. Toothpick test: poke the middle, if it comes out (mostly) clean, you’re good. By the way, the smell will make you loopy.
“I tried your banana bread recipe last Sunday, and my kitchen literally smelled like a five-star bakery. The loaf was so soft and even my picky toddler ate two slices! It’s become our go-to treat.” — Emily from Atlanta
Let it cool before you slice—if you can stand to wait. That’s honestly the hardest part.
Can You Freeze Banana Bread?
Oh yes, and you absolutely should. Make an extra loaf (or two) if you get ambitious. Once your banana bread cools down, wrap it in plastic, then foil, then pop it in a freezer bag. Try to squeeze the air out, but don’t stress about it too much (I usually get bored halfway through and just shove it in). Good for three months, maybe longer, if you forget it’s in there.
To eat, pull out a slice or a chunk, and let it thaw on the counter. Some folks microwave, which works if you’re in a rush. Still tastes like a bakery treat on a sleepy morning. Works great for lunchboxes too – just saying.
How to Ripen Bananas
Okay, so what if your bananas are still stubbornly yellow and firm? Happens to me all the time. Here’s a quick cheat:
- Place bananas in a brown paper bag. Fold the top closed and leave on the counter overnight.
- Stick them in the oven at 300°F for 15-20 minutes. Skin will blacken, but inside gets nice and soft.
- If you’re super patient, just let them sit with other fruit (apples work) for a day or two.
Basically, you want them mushy and brown. Even slightly gross-looking, honestly. Those spots make the best banana bread.
Substitutions for a Healthy Banana Bread
Here’s my two cents: if you want to lighten things up, this bread can totally play along. Swap half the flour for whole wheat (gives a bit of a nutty vibe), try coconut oil instead of butter, or toss in some oats for texture. Applesauce is a classic trade for cutting down a little of the butter or oil—doesn’t make it taste healthy (thank goodness).
Try honey or pure maple syrup in place of some sugar. Don’t go crazy the first time, though. Banana bread is pretty forgiving, but there’s a magic balance between “wow, delicious” and “wow…this tastes weird.” And, hey, everyone has their own idea of healthy. That’s just what works in my house.
Wanna try more fun bread ideas? This delicious blueberry bread loaf recipe would make your morning sing.
Common Questions
What’s the best way to store banana bread?
Tightly wrapped on the counter gives you about three days. Any longer, try the fridge, but honestly it might dry out a tad.
Can I use frozen bananas?
Yep! Thaw and drain any extra liquid before mashing. Works just as well and maybe even a little sweeter.
Is it normal for my bread to sink in the middle?
Yeah, happens if it’s underbaked or mixed a bit too heavily. Still tasty, though. Just trim the top and call it “chef’s snack.”
Why is my bread dense and gummy?
Probably mixed it too much, or the bananas were too big. It happens! Next time, just stir until everything’s barely together.
Can I add stuff like nuts or chocolate chips?
Absolutely. Go wild – walnuts, pecans, a handful of chocolate chunks, or even a swirl of peanut butter. The sky’s the limit.
You’ll Love This Easy Banana Bread – No Fuss!
Look, you don’t need to be a fancy baker to make legit good banana bread. Start with ripe bananas, try swapping in your favorite healthy twists, and don’t be afraid to experiment. It’s cozy, it’s homey, and sure beats anything from a store shelf. If you love banana desserts, check out this energetic banana desserts tag for more inspiration! For even more, you might find tips at Banana Banana Bread Recipe (with Video) or fall in love with My Favorite Banana Bread Recipe. Trust me, your house is about to smell like the inside of a bakery—maybe even better. Get baking and enjoy every crumb!
Banana Bread
Ingredients
Main Ingredients
- 3 pieces ripe bananas The more mushy, the better.
- 1/3 cup melted butter Can substitute with oil.
- 1 cup sugar Brown or white sugar works.
- 1 large egg Beaten.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can swap half for whole wheat.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon Optional for extra flavor.
- 1/2 cup chocolate chips or walnuts Optional additions.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Mix in the melted butter.
- Stir in the sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and cinnamon, stirring just until combined to avoid overmixing.
- Optional: fold in chocolate chips or nuts if desired.
Baking
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes, checking for doneness with a toothpick inserted into the center.
- Once baked, remove from oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
