Make the tastiest banana bread ever with those ripe bananas. It can be easily done in one bowl without a fancy mixer and is fluffy and delightful.
For more than ten years, this banana bread recipe was the most requested on Simple Desserts. The daily success rate is in the thousands. Why? Primarily because it is, hands down, my best banana bread recipe. Everything can be combined in a single bowl, and the quantity of sugars or bananas can be changed. And what’s the key to its flavorful mystery? MELTED BUTTER!
If desired, you can add a cup of garnished nuts, cranberries, or chocolate chips; otherwise, you can bake banana-nut cupcakes with the batter in muffin molds. Even further, you could make delicious banana bread.
Advice on Making Banana Bread
- Use light brown sugar for the entire amount of sugar.
- White whole flour can take the place of as much as half of the flour.
- Cinnamon, 1 teaspoon, is added.
- Add 1/2 cup of minced dry fruit or nuts.
- Add a half-cup of chocolate chips.
Recipe for banana bread
PREP TIME: 10 mins
COOK TIME: 60 mins
TOTAL TIME:70 mins
SERVINGS:8 to 10 servings
YIELD:1 loaf
Note: An 8 x inches bread pan is required for this recipe. Bake for approximately 45 to 56 minutes with an 8 1/2 x 4 1/2-inch pan. Bake for between 45 and 55 minutes if using a 9 x 5 pan. Keep in mind that a flatter loaf will result from using a larger pan.
Fruit bananas are the ones that make the greatest banana bread. The bananas inside should be soft and cooked, and the yellow skins ought to be at least partially roasted.
Ingredients
- One 1/4 to One 1/2 cups of extremely ripe moderate (7″ to 7-7/8″ long) peeled bananas.
- 3/4 cup (150g) sugar (½ cup if you prefer it less sweet, 1 cup if you prefer it sweeter)
- 1/3 cup (76g) butter, salty or salted, melted, 1/2 tsp baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) butter.
- 1 big beaten egg
- One 1/2 cup (205g) of all-purpose flour
- 1 teaspoon of vanilla essence
Method
Prepare the pan and preheat the oven
Baste an 8 × 4-inch loaf pan with butter and set the oven temperature to 350°F (175°C).
Mixing
Mash the bananas with a fork, then stir in the butter. Place the ripe bananas in a mixing basin and mash with a fork until fully smooth. The mashed bananas are combined with the melted butter.
Combine the rest of the ingredients
Add the salt and baking soda together. Add vanilla essence, sugar, and one egg that has been beaten. Add flour and stir.
Bake the bread
In the prepared loaf pan, pour the batter before baking the bread. A wooden stick or toothpick inserted into the center should come out clean after baking for between 55 and 65 mins at 350°F (175°C). Streaks of moist batter are not acceptable; some dry crumbs are. Sparsely cover the bread with paper and resume baking it until it is thoroughly done if the surface of the bread is brown but the center is still moist.
Cool and serve
Take out of the oven, then let rest in the pan for a while. When ready to serve, take the banana bread out of the pan and let it cool fully. Slice, then dish. (Using a bread knife makes it easier to cut slices that won’t crumble.)
The bread will keep for four days at room temperature if it is properly wrapped. The bread can be frozen or refrigerated for longer storage for a maximum of five days.
Other Banana Bread Ingredients
Butter: For a smooth texture and delicious buttery flavor, use softened butter.
Banana Nut Bread: Add 3/4 cup of crushed walnuts prefer pecans or walnuts—to the banana bread recipe to make banana nut bread. You’ll like the toasted mild crunch tucked within the soft crumbles if you’re nuts for nuts (LOL). If you don’t like nuts, feel free to omit them or substitute chocolate chips. Attempt this whole-grain bread pudding for an all-natural wheat version.
Chocolate Chips: Adding chocolate chips makes this bread even better in my opinion. Add 1 cup of any preferred chocolate chips if you like. If you include the chocolate chips, there’s no need to omit the nuts. Nuts and chocolate chips are optional.
Banana Bread Freezing Instructions
To keep banana bread’s taste and texture fresh for months, follow these guidelines for storing it:
- Let banana bread totally cool.
- Use 2-3 layers of plastic wrap or aluminum foil to firmly cover the bread or slices (either one at a time or in a group).
- Banana bread can be frozen for down to Four months if it is placed in a sizable container in the fridge sealable bag or recyclable container, which should be date-stamped. In the fridge or at room temperature, defrost wrapped or unwrapped. All techniques are quite effective.
Because slices thaw considerably more quickly than an entire loaf, I prefer to freeze fast bread in slices.
Recipe for Banana Bread
Ingredients
- 1/4 cup extremely ripe moderate (7" to 7-7/8" long) peeled bananas.
- 3/4 cup if you prefer it less sweet, 1 cup if you prefer it sweeter)
- 1/3 cup butter, salty or salted, melted
- 1/2 tbsp baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup butter
- 1 big beaten egg
- 1/2 cup flour
- 1 tbsp of vanilla essence
Instructions
Prepare the pan and preheat the oven
- Baste an 8 × 4-inch loaf pan with butter and set the oven temperature to 350°F (175°C).
Mixing
- Mash the bananas with a fork, then stir in the butter. Place the ripe bananas in a mixing basin and mash with a fork until fully smooth. The mashed bananas are combined with the melted butter.
Combine the rest of the ingredients
- Add the salt and baking soda together. Add vanilla essence, sugar, and one egg that has been beaten. Add flour and stir.
Bake the bread
- In the prepared loaf pan, pour the batter before baking the bread. A wooden stick or toothpick inserted into the center should come out clean after baking for between 55 and 65 mins at 350°F (175°C).
- Streaks of moist batter are not acceptable; some dry crumbs are. Sparsely cover the bread with paper and resume baking it until it is thoroughly done if the surface of the bread is brown but the center is still moist.
Cool and serve
- Take out of the oven, then let rest in the pan for a while. When ready to serve, take the banana bread out of the pan and let it cool fully. Slice, then dish. (Using a bread knife makes it easier to cut slices that won't crumble.)
- The bread will keep for four days at room temperature if it is properly wrapped. The bread can be frozen or refrigerated for longer storage for a maximum of five days.
Other Banana Bread Ingredients
- Butter: For a smooth texture and delicious buttery flavor, use softened butter.
- Banana Nut Bread: Add 3/4 cup of crushed walnuts prefer pecans or walnuts—to the banana bread recipe to make banana nut bread. You'll like the toasted mild crunch tucked within the soft crumbles if you're nuts for nuts (LOL).
- If you don't like nuts, feel free to omit them or substitute chocolate chips. Attempt this whole-grain bread pudding for an all-natural wheat version.
- Chocolate Chips: Adding chocolate chips makes this bread even better in my opinion. Add 1 cup of any preferred chocolate chips if you like
- If you include the chocolate chips, there's no need to omit the nuts. Nuts and chocolate chips are optional.
Banana Bread Freezing Instructions
- Let banana bread totally cool.
- Use 2-3 layers of plastic wrap or aluminum foil to firmly cover the bread or slices (either one at a time or in a group).
- Banana bread can be frozen for down to Four months if it is placed in a sizable container in the fridge sealable bag or recyclable container, which should be date-stamped. In the fridge or at room temperature, defrost wrapped or unwrapped. All techniques are quite effective.
- Because slices thaw considerably more quickly than an entire loaf, I prefer to freeze fast bread in slices.
Video
Notes
Advice on Making Banana Bread
- Use light brown sugar for the entire amount of sugar.
- White whole flour can take the place of as much as half of the flour.
- Cinnamon, 1 teaspoon, is added.
- Add 1/2 cup of minced dry fruit or nuts.
- Add a half-cup of chocolate chips. Note: An 8 x inches bread pan is required for this recipe. Bake for approximately 45 to 56 minutes with an 8 1/2 x 4 1/2-inch pan. Bake for between 45 and 55 minutes if using a 9 x 5 pan. Keep in mind that a flatter loaf will result from using a larger pan. Fruit bananas are the ones that make the greatest banana bread. The bananas inside should be soft and cooked, and the yellow skins ought to be at least partially roasted.
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