There’s nothing quite as comforting as a slice of homemade banana bread. This moist banana bread recipe is easy to make and uses simple ingredients you probably already have in your kitchen. Perfect for overripe bananas, it’s packed with flavor and has the ideal soft texture. Enjoy it plain, with butter, or even as a base for banana bread French toast.
Ingredients
- 3 large overripe bananas, mashed (about 1 ½ cups)
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for a warm flavor twist)
- ½ cup chopped walnuts or chocolate chips (optional)
Preparation
Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper for easy removal.
Mash the Bananas
- In a large mixing bowl, mash the bananas until smooth.
Combine Wet Ingredients
- Add the melted butter, eggs, vanilla extract, and sugar to the mashed bananas. Whisk until fully combined.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula until just combined. Do not overmix.
Add Mix-Ins (Optional)
- Fold in the chopped walnuts or chocolate chips, if desired.
Pour and Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Variations
- Nut-Free Banana Bread: Skip the walnuts or replace them with sunflower seeds.
- Chocolate Lovers’ Banana Bread: Add ¼ cup cocoa powder to the batter and fold in chocolate chips.
- Healthier Version: Replace half the butter with applesauce and use whole wheat flour for a lighter option.
Cooking Note
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your banana bread will be. Use bananas with plenty of brown spots.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Serving Suggestions
- Warm it up and spread with a pat of butter or cream cheese.
- Pair with a hot cup of coffee or tea for the ultimate cozy treat.
- Use leftover slices to make banana bread French toast or bread pudding.
Tips
- Overmixing the batter can lead to dense bread—stir just until the ingredients are combined.
- If the top browns too quickly in the oven, cover it loosely with aluminum foil.
- For a bakery-style look, sprinkle sugar or chocolate chips on top before baking.
Prep Time: 10 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (per slice, based on 12 servings)
- Calories: 230
- Protein: 4g
- Fat: 9g
- Carbohydrates: 35g
- Sodium: 190mg
FAQs
Can I freeze banana bread?
A: Yes! Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Can I use frozen bananas?
A: Absolutely. Let them thaw completely and drain any excess liquid before mashing.
Can I substitute the butter?
A: Yes, you can use an equal amount of coconut oil or vegetable oil, or half butter and half applesauce for a healthier option.
Conclusion
This moist banana bread recipe is the perfect way to use up overripe bananas and create a comforting treat that everyone will love. Easy to customize with mix-ins or enjoy as-is, it’s a classic recipe that never fails. Bake a loaf today and fill your home with the irresistible aroma of fresh banana bread!