December 1, 2022
Review RecipeBanana Bread
Our super-moist banana bread is brimming with brown sugar and banana flavor and makes the perfect snack, day or night.
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Table of Contents
Homemade banana bread has got to be one of the best comfort foods out there. The quick bread is sweetened with brown sugar and comes out of the oven moist and delicious, making a great breakfast treat.
Banana Bread Ingredients
You’ll need:
- 1 cup mashed bananas, about 3 small or 2 large
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract (optional but delicious)
PRO TIP:
If you don’t want to wait for the perfect window when your bananas are ripe to make this simple banana bread, you can follow these instructions. To ripen bananas in the oven, bake the unpeeled bananas on a parchment-lined baking sheet at 300°F for 30-40 minutes until they are darkly blackened and soft to the touch. You can speed up the cooling process by opening them and gently mashing them in a big bowl to help the heat escape faster. Be sure to let them cool before adding to your batter.
SUBSTITUTIONS AND ADDITIONS
FLOUR: You can swap out 1 cup of the all-purpose flour for 1 cup of white whole wheat flour (I use King Arthur Flour brand because it is milder than other brands) to make this easy recipe a little healthier. If you choose to make this substitution, you must increase your liquid in the recipe to 1¼ cups buttermilk. You will also need to note that your bake time might be slightly longer and that your bread will be darker in color.
MIX-INS: You can also add ½ cup of chopped walnuts or chocolate chips to the batter once the flour and bananas are mixed together. Just gently fold them into the batter.
How to Make This Banana Bread Recipe
OUR RECIPE DEVELOPER SAYS
This delicious banana bread recipe freezes really well. Make a double batch and freeze the second loaf for later.
STEP ONE: Preheat the oven to 375°F. Spray an 8½ x 4½-inch loaf pan with Baker’s spray, then line it with a piece of parchment paper with about 2 to 3 inches overhanging the long sides for easy removal. Set aside.
STEP TWO: In a small bowl, mash the bananas. Once mashed, add the buttermilk and combine. Set aside.
PRO TIP:
Make sure you measure out the 1 cup of mashed bananas because bananas can come in all sizes and vary greatly from store to store. Because of this variance, it is best to actually take the extra time to measure and not assume. Too much banana will add too much moisture to your batter and may not yield a good final loaf.
STEP THREE: In a medium mixing bowl, combine the flour, baking powder, baking soda, and kosher salt.
STEP FOUR: In a large bowl, using a handheld electric mixer on medium-low speed, cream together the butter and sugar for 30 seconds to 1 minute or until light and fluffy. Add the eggs, one at a time, until completely incorporated, then add the vanilla and banana extract.
STEP FIVE: Add ½ the dry ingredients to the butter mixture and mix just until incorporated. Add the banana mixture and mix just until combined. Add the remainder of the flour and mix it in just until it is combined. Do not overmix.
STEP SIX: Spread the batter evenly in the prepared loaf pan. Bake for 30 minutes, then tent the bread with aluminum foil and continue to bake for an additional 20 to 25 minutes or until a toothpick comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.
STEP SEVEN: Allow the bread to cool in the pan for 15 minutes, then pull it out (using the overhanging parchment paper) onto a wire rack to cool completely before slicing. Make sure to remove the parchment paper for the bread to cool.
How To Serve
There isn’t a wrong time to indulge in this classic banana bread recipe. Enjoy it with your morning coffee or an afternoon snack, along with a warm pumpkin spice latte or mug of homemade hot chocolate.
Our pumpkin banana bread and strawberry banana bread are two more yummy recipes for when you have lots of extra-ripe bananas to use up.
MORE BREAD RECIPES
Storage
IN THE FRIDGE: You can store this bread, tightly wrapped in plastic wrap, for up to 4 days in the refrigerator.
IN THE FREEZER: You can freeze the cooled and tightly wrapped bread for up to 2 months. When ready to eat, just let it thaw completely in the refrigerator prior to slicing.
This moist banana bread recipe is irresistibly delicious and sweet. Don’t forget to whip up a batch of this tasty bread when you have a few extra bananas on the counter, ripe and ready for baking.
FREQUENTLY ASKED QUESTIONS
How do you store this quick bread recipe?
You can store the loaf of banana bread in plastic wrap or an airtight container in the fridge for up to four days.
Can banana bread be frozen?
You can freeze this easy banana bread recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.
Can I add nuts to this bread?
This great recipe would be delicious with walnuts or chocolate chips added.
More Recipes You’ll Love
- Strawberry Banana Bread
- Cream Cheese Banana Bread
- Pineapple Bread
- Banana Bread Brownies
- Bread Pudding
- Banana Pudding
- Nutella Brownies
Banana Bread
Our super-moist banana bread is brimming with brown sugar and banana flavor and makes the perfect snack, day or night.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Ingredients
- 1 cup mashed bananas, about 3 small or 2 large
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract, optional but delicious
Instructions
- Preheat the oven to 375°F. Spray a 8½ x 4½-inch loaf pan with Baker’s spray then line with a piece of parchment paper with about 2 to 3 inches overhanging the long sides for easy removal. Set aside.
- In a small bowl, mash the bananas. Once mashed, add the buttermilk and combine. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and kosher salt.
- In a large bowl, using a handheld mixer on medium-low speed, cream together the butter and sugar for 30 seconds to 1 minute or until light and fluffy. Add the eggs, one at a time, until completely incorporated then add the vanilla and banana extract.
- Add ½ the flour mixture to the butter mixture and mix just until incorporated. Add the banana mixture and mix just until combined. Add the remainder of the flour and mix it in just until it is combined. Do not overmix.
- Spread the batter evenly in the prepared loaf pan. Bake for 30 minutes, then tent the bread with aluminum foil and continue to bake for an additional 20 to 25 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then pull it out (using the overhanging parchment paper) onto a cooling rack to cool completely before slicing. Make sure to remove the parchment paper for the bread to cool
Notes
- If you don’t want to wait for the perfect window when your bananas are ripe to make this simple banana bread, you can follow these instructions. To ripen bananas in the oven, bake the unpeeled bananas on a parchment-lined baking sheet at 300°F for 30 to 40 minutes until they are darkly blackened and soft to the touch. You can speed up the cooling process by opening them and gently mashing them in a big bowl to help the heat escape faster. Be sure to let them cool before adding to your batter.
- This delicious banana bread recipe freezes really well. Make a double batch and freeze the second loaf for later.
- Make sure you measure out the 1 cup of mashed bananas because bananas can come in all sizes and vary greatly from store to store. Because of this variance, it is best to actually take the extra time to measure and not assume. Too much banana will add too much moisture to your batter and may not yield a good final loaf.
Nutrition
Calories: 307kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 274mg | Potassium: 227mg | Fiber: 1g | Sugar: 25g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
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Comments
Tammy says
Love this banana bread! I’m on my second time making it😊