Delicious homemade banana bread loaf with slices on a wooden cutting board

Banana Bread

BySavannah Brooks
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Why Make This Recipe

Banana bread is a beloved classic that brings comfort and delight. With just a few simple ingredients, you can create a moist, flavorful loaf that makes a perfect snack or breakfast treat. This recipe is easy to follow, and it’s a great way to use up overripe bananas that might otherwise go to waste.

How to Make Banana Bread

Ingredients

  • 2 ripe bananas
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Directions

  1. Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the baking soda and salt.
  5. Stir in the sugar, beaten egg, and vanilla extract.
  6. Finally, mix in the flour until just incorporated.
  7. Pour the batter into the greased loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

How to Serve Banana Bread

You can enjoy banana bread warm or at room temperature. Slice it up and serve it plain, or spread a little butter on top for extra richness. It also pairs well with coffee or tea, making it a great addition to your morning routine or afternoon snack time.

How to Store Banana Bread

To store banana bread, wrap it in plastic wrap or place it in an airtight container. You can keep it at room temperature for about 2-3 days. For longer storage, place it in the refrigerator or freeze it. If freezing, wrap the loaf tightly and store it for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature.

Tips to Make Banana Bread

  • Use very ripe bananas for the best flavor and sweetness. The skin should be mostly brown.
  • Don’t overmix the batter; mix until just combined for a tender loaf.
  • You can add nuts or chocolate chips for extra texture and flavor.
  • Experiment with spices like cinnamon or nutmeg for a different twist.

Variation

You can substitute half of the all-purpose flour for whole wheat flour for a healthier version. This gives a slightly nutty flavor while still being delicious. Additionally, you could try adding a handful of dried fruit or shredded coconut for added texture.

FAQs

1. Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them and mash, then follow the recipe as usual.

2. Is banana bread healthy?
Banana bread can be part of a healthy diet, especially if you use whole wheat flour and reduce sugar. It’s also a good way to use up ripe bananas.

3. Can I make mini loaves instead of one large loaf?
Absolutely! Just adjust the baking time. Mini loaves typically bake for about 30-40 minutes. Keep an eye on them and do the toothpick test to check for doneness.

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Classic Banana Bread

  • Author: admin
  • Total Time: 75
  • Yield: 1 loaf
  • Diet: Vegetarian
Print Recipe

Description

Delicious and moist banana bread made with ripe bananas, perfect for breakfast or a snack.

Ingredients

  • 2 ripe bananas
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the baking soda and salt.
  5. Stir in the sugar, beaten egg, and vanilla extract.
  6. Finally, mix in the flour until just incorporated.
  7. Pour the batter into the greased loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best flavor. Don’t overmix the batter for a tender loaf.

  • Prep Time: 15
  • Cook Time: 60
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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