Easy Banana Bread

Why make this recipe

Easy Banana Bread is a wonderful treat that brings comfort to the home. It’s perfect for breakfast, a snack, or dessert. With just a few ripe bananas and simple ingredients, you can whip up a delicious loaf that fills your kitchen with a sweet aroma. This recipe is great for beginners and is a fantastic way to use up those overripe bananas sitting on your countertop.

How to make Easy Banana Bread

Ingredients:

• ⅓ cup unsalted butter (softened)
• ⅓ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 ½ cups mashed bananas (about 3 ripe bananas)
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup buttermilk (room temperature)
• ½ cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 375ºF. Lightly grease a 9×5-inch baking pan; set it aside.
2. In a large mixing bowl, combine the softened butter and both sugars. Beat with an electric mixer on medium speed for 3 minutes, until the mixture is light and fluffy.
3. Beat in the egg, followed by the mashed bananas. It’s normal for the mixture to look curdled.
4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Stir with a whisk until everything is well combined.
5. Add half of the flour mixture to the banana mixture. Beat on low speed until almost fully incorporated. Then add the buttermilk and beat on low until combined. Add the remaining flour mixture and beat on low speed just until there are no dry flour streaks. Do not overmix! It’s fine if the batter looks a little lumpy.
6. If you like, gently fold in the chopped walnuts.
7. Transfer the batter to the prepared pan right away and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few dry crumbs attached. Use foil to tent loosely if the top is browning too quickly.
8. Cool the bread in the pan on a wire rack for 10 minutes. Then remove the bread and cool completely on a wire rack.

How to serve Easy Banana Bread

You can serve Easy Banana Bread warm or at room temperature. Slice it and enjoy plain, or spread a little butter or cream cheese on top for extra flavor. It’s also delicious with a sprinkle of cinnamon sugar.

How to store Easy Banana Bread

To store your banana bread, let it cool completely. Wrap it in plastic wrap or foil to keep it fresh. You can store it at room temperature for up to 3 days. For longer storage, place it in the fridge for about a week. You can also freeze slices of banana bread for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.

Tips to make Easy Banana Bread

• The riper the bananas, the better! They should be brown and spots to ensure maximum sweetness.
• Do not overmix the batter. Mixing just until combined helps the bread stay soft and tender.
• Feel free to add other mix-ins like chocolate chips or dried fruit for a tasty twist.

Variation

For a different flavor, try adding some chocolate chips instead of walnuts. You can also mix in some shredded coconut for a tropical touch.

FAQs

Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.

Q: Is it normal for banana bread to sink in the middle?
A: Yes, if the batter is too wet or if it was underbaked, it may sink in the middle. Make sure to check for doneness with a toothpick.

Q: Can I make banana bread gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Adjustments in baking time might be necessary.

Easy Banana Bread

A simple and delicious banana bread recipe that is perfect for breakfast, snacks, or dessert, made with ripe bananas and basic ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• ⅓ cup unsalted butter (softened)
• ⅓ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 ½ cups mashed bananas (about 3 ripe bananas)
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup buttermilk (room temperature)
• ½ cup chopped walnuts (optional) Optional mix-in

Method

 

Preparation

1. Preheat your oven to 375ºF (190ºC). Lightly grease a 9x5-inch baking pan.
2. In a large mixing bowl, combine the softened butter and both sugars. Beat with an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Beat in the egg, followed by the mashed bananas. It’s okay if the mixture looks curdled.
4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon until combined.
5. Add half of the flour mixture to the banana mixture and beat on low speed until almost fully incorporated.
6. Next, add the buttermilk and beat on low until combined. Then add the remaining flour mixture and beat on low speed just until no dry flour streaks remain. Do not overmix!
7. If desired, gently fold in the chopped walnuts.

Baking

1. Transfer the batter to the prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few dry crumbs.
2. Use foil to tent loosely if the top is browning too quickly.
3. Cool the bread in the pan on a wire rack for 10 minutes, then remove and cool completely on the wire rack.

Notes

For serving, slice the banana bread warm or at room temperature. It can be enjoyed plain, with butter or cream cheese, or a sprinkle of cinnamon sugar. Store cool banana bread wrapped in plastic wrap or foil at room temperature for up to 3 days, in the fridge for about a week, or freeze slices for up to 3 months.

Naya Lucas