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    You are here: Home / Recipes / Breads and Baking

    Easy Banana Bread

    Published: Apr 15, 2020 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    This is the moist and delicious banana bread recipe that you have been looking for. You can even mix this one by hand, no need to get out that big mixer! It is also a great recipe to use up those over-ripe bananas that nobody ate through the week.

    a loaf of homemade banana bread

    This is such an easy recipe that even if you don’t consider yourself a “baker” you can make this! I call that a foolproof recipe.

    If you are looking for a muffin option, check out this recipe for banana bread muffins. It is made with vanilla yogurt to lessen the amount of butter used, so I think you could consider it a healthier option too!

    How to Speed Up Ripening Bananas

    You may even want to buy some extra bananas to over-ripen just for this recipe! To speed up the ripening process you can place your bananas in a paper bag with the top folded over to trap in the ripening gases.

    over ripe bananas

    If you already have one or two overripe bananas place those in the bag too. This will increase the amount of gas (ethylene) needed to ripen the bananas. You could also add an apple if you do not have additional ripe bananas.

    Banana Bread Ingredients

    You probably have most of these banana bread ingredients on hand already! The only thing you need to do now is make sure you have some REALLY ripe or over-ripened bananas that have started to brown and get really soft and sugary!

    • 3-4 over-ripe soft bananas
    • 1 stick room temp or softened butter
    • 1 cup white sugar
    • 1 teaspoon vanilla
    • 2 eggs
    • ½ teaspoon salt
    • 1 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda

    How to Make Easy Banana Bread

    Preheat your oven to 350 degrees. Prepare a loaf pan by spraying it with baking spray or greasing it lightly with oil.

    In a small bowl mash 3 bananas using the back of a fork.

    over ripe bananas mashed in a bowl
    Over ripe bananas mashed really well.

    In a mixing bowl cream together the butter and sugar.

    Stir in the mashed bananas, 2 eggs, 1 teaspoon vanilla, and ½ teaspoon salt.

    Place a mesh colander over the bowl and sift in 1 ½ cups flour, 1 teaspoon baking soda and 1 teaspoon baking powder

    easy banana bread batter in a loaf pan
    Easy Banana Bread batter in a loaf pan.

    Place in the oven and bake for 50-55 minutes, until cooked through. Insert a toothpick all the way into the center, if it comes out clean it is cooked through.

    TIP: If the edges and top start to brown too much you can lightly tent some foil over the top of the banana bread for the last 10-15 minutes.

    Let the bread cool in the pan for about 10 minutes before turning it out.

    loaf of banana bread cooling

    Storing

    Store any leftover banana bread at room temp either wrapped in foil or in an airtight container for up to 5 days.

    Freezing

    Yes, you can freeze your baked banana bread. Make sure it is completely cooled and wrap in plastic wrap, then place in a freezer baggie or freezer safe container. Freeze for up to 3 months.

    To thaw simply place the frozen bread on the counter at room temp for a couple hours.

    banana bread sliced with butter to the side

    Easy Banana Bread Recipe

    loaf of banana bread cooling

    Easy Banana Bread

    A moist and delicious banana bread recipe that is easy to make! No need to get your mixer out on this one, you can mix it all by hand.
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 1 loaf
    Calories: 196kcal
    Author: Susie Weinrich

    Equipment

    • loaf pan

    Ingredients

    • ½ cup butter (1 stick) softened at room temp
    • 1 cup white sugar
    • 3 over ripe bananas (if you have small bananas you can use 4)
    • 2 eggs
    • 1 teaspoon vanilla
    • ½ teaspoon salt
    • 1 ½ cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Start by preheating the oven to 350°. Prep a loaf pan by spraying it with cooking spray or lightly coating it with oil.
    • In a small bowl mash the bananas together using the back of a fork. Try to mash down all the chunks.
    • You can mix this batter completely by hand or use a mixer, up to you!!
    • In a large bowl cream together ½ cup softened butter and 1 cup sugar, until it is completely combined. This may take a minute or two.
    • Stir in the mashed bananas, 2 eggs, ½ teaspoon salt, and 1 teaspoon vanilla.
    • Place a fine mesh colander over the bowl and sift the 1 ½ cups flour, 1 teaspoon baking soda, and 1 teaspoon baking powder into the batter.
    • Stir until all the flour is mixed in. Don't overmix or your bread will be tough.
    • Pour the batter in the prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted all the way in the middle comes out clean (with no batter on it).
      If the top of the bread is getting too brown around the 40 minute mark, you can lightly tent foil over the top of the bread.
    • Let it cool for about 5-10 minutes before trying to remove it from the pan.

    Storing

    • Store your cooled bread in an airtight container or wrapped in foil, at room temp, for up to 5 days.

    Freezing

    • You can freeze your banana bread. Simply wrap it in plastic wrap and then place in a freezer bag or freezer safe container. Freeze for up to 3 months.
      To thaw place the bread at room temp for a few hours.

    Notes:

    Optional mix-ins:
    You can also add in 1 teaspoon cinnamon and/or ½ cup chopped nuts (pecans or walnuts).
    Calories are estimated.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1slice | Calories: 196kcal

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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