Delicious homemade banana bread loaf freshly baked

Banana Bread

ByOlivia Carter
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why make this recipe

Banana bread is a delightful treat that is not only easy to make but also a perfect way to use up overripe bananas. Its moist texture and lovely sweetness make it a favorite for breakfast, snacks, or dessert. Making banana bread at home lets you enjoy the delicious smell of it baking while creating something that is both satisfying and comforting.

how to make Banana Bread

Ingredients:

  • 2 overripe bananas
  • ½ cup (125 mL) canola oil
  • ½ cup (125 mL) milk
  • ½ cup (120 g) caster sugar / superfine sugar
  • ½ cup (110 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon (5 g) vanilla extract
  • 1 ½ cups (225 g) plain flour / all-purpose flour
  • 2 teaspoon (8 g) baking powder
  • ½ teaspoon (3 g) salt

Directions:

  1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, ensuring there’s at least 3 cm (1 inch) overhang for easy removal of the banana bread.
  2. In a large mixing bowl, mash the overripe bananas well. Add oil, milk, both sugars, eggs, and vanilla extract. Stir until well combined.
  3. Sift over the flour, baking powder, and salt. Stir until just combined; a few lumps are fine.
  4. Pour the mixture into the prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted in the center comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

how to serve Banana Bread

Banana bread can be served warm or at room temperature. You can enjoy it as is, or with a spread of butter or cream cheese. It also pairs well with coffee or tea for a relaxing afternoon snack.

how to store Banana Bread

To keep banana bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, up to a week. For even longer preservation, you can freeze slices of banana bread. Just wrap each slice tightly in plastic wrap and place them in a freezer bag. They will keep for about 3 months.

tips to make Banana Bread

  • Make sure to use overripe bananas, as they provide the best flavor and sweetness.
  • Do not overmix the batter; it’s okay if it has a few lumps.
  • You can add nuts, chocolate chips, or dried fruit for added flavor and texture.
  • If you find the top is browning too quickly, cover it with aluminum foil halfway through baking.

variation

You can try adding spices like cinnamon or nutmeg for a warm flavor. Another variation is to incorporate different add-ins such as walnuts, pecans, or even chocolate chips to give the bread a twist.

FAQs

1. Can I make banana bread without eggs?
Yes! You can substitute eggs with applesauce or flaxseed meal mixed with water.

2. How do I know when my banana bread is done?
You can tell it’s done when it is golden brown and a skewer inserted into the center comes out clean.

3. Can I freeze banana bread?
Absolutely! Just slice the banana bread, wrap each slice tightly, and freeze. Thaw at room temperature when ready to enjoy.

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Banana Bread

  • Author: admin
  • Total Time: 65 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

Delicious banana bread made with overripe bananas, perfect for breakfast, snacks, or dessert.

Ingredients

  • 2 overripe bananas
  • ½ cup (125 mL) canola oil
  • ½ cup (125 mL) milk
  • ½ cup (120 g) caster sugar
  • ½ cup (110 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon (5 g) vanilla extract
  • 1 ½ cups (225 g) plain flour
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (3 g) salt

Instructions

  1. Preheat the oven to 160°C (320°F) for fan/convection or 180°C (355°F) for standard. Grease and line a 9 x 5 inch loaf tin with baking paper.
  2. Mash the overripe bananas in a large mixing bowl. Add oil, milk, both sugars, eggs, and vanilla extract; stir until well combined.
  3. Sift the flour, baking powder, and salt over the mixture and stir until just combined; a few lumps are fine.
  4. Pour the mixture into the prepared tin and bake for 45-55 minutes or until golden and a skewer inserted in the center comes out clean.
  5. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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