This straightforward banana bread recipe is the BEST approach to make use of ripe bananas! It is moist, scrumptious, and filled with banana taste. You are going to find it irresistible!
This banana bread recipe is the easiest way to make use of overripe bananas. Now that we’ve got slightly one in the home, we’ve been shopping for a LOT extra bananas than we used to. Generally (okay, typically), we don’t get to all of them earlier than they ripen, and I find yourself with a heap of darkish brown, spotty bananas on my counter. Banana bread to the rescue!
However not simply any banana bread.
Whereas some widespread recipes name for two or 3 bananas, this banana bread recipe requires 4. I really like that it lets me burn up a number of ripe bananas in a single go, however that’s not the one advantage of including a lot fruit. It offers the banana bread an incredible moist texture and wealthy, candy banana taste.
Even when you have already got a go-to banana bread recipe, I hope you’ll do that one. Simple to make and SO scrumptious, it’s my new favourite. It might be yours too!
Banana Bread Recipe Elements
Right here’s what you’ll have to make this recipe:
- Bananas, after all! The riper, the higher. You’ll want 2 cups mashed, about 4 giant bananas. Tip: To rapidly ripen bananas for this recipe (inside 1 to 2 days as a substitute of three+), retailer them in a paper bag.
- All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup.
- Cane sugar – It sweetens the bread, bringing out the banana taste. Brown sugar is improbable right here too—it makes the loaf extra-moist.
- Melted butter – It perfects the moist texture and provides buttery taste. Sub vegetable oil to make this recipe dairy-free!
- Eggs and baking soda – They assist the loaf puff up because it bakes.
- Vanilla, cinnamon, and nutmeg – For heat depth of taste.
- Walnuts – For crunch! When you’d fairly not add nuts, omit them, or substitute them with an equal quantity of raisins or chocolate chips.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Make Banana Bread
This recipe is straightforward to make—no mixer required! Right here’s the way it goes:
First, mix the moist elements. Mash the bananas with a potato masher or fork, and place them in a big mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk till nicely mixed.
Can you employ thawed frozen bananas for banana bread?
Sure! Beforehand frozen thawed bananas work nicely right here.
To freeze bananas, peel them and place them in an hermetic container or freezer bag. Freeze for as much as 3 months. Enable to thaw in a single day within the fridge earlier than making this recipe.
- Tip: Freeze bananas when they’re ripe and spotty for the sweetest taste.
Subsequent, whisk collectively the dry elements. In a medium bowl, whisk collectively the flour, baking soda, salt, cinnamon, and nutmeg.
Add the dry elements to the banana combination…
…and blend till simply mixed. Cautious to not overmix! When you do, the bread can be dense.
Fold the walnuts into the batter.
Variations
Not a walnut individual? Listed here are another mix-ins that might be nice:
- Chopped pecans
- Chocolate chips
- Dried cranberries
- Raisins
Or skip the mix-ins! The recipe continues to be scrumptious with out them.
Lastly, bake! Switch the batter to a greased loaf pan and sprinkle extra walnuts on high. Bake at 350°F for 50 to 60 minutes, or till a toothpick inserted comes out clear and the highest springs again to the contact.
- Tip: Test the bread at 40 minutes. If the highest is nicely browned however the loaf nonetheless wants extra time, tent it with foil to stop additional browning because it continues to bake.
Make Banana Bread Moist
The easiest way to make sure that the bread comes out moist is to make use of the complete quantity of mashed bananas, 2 cups.
When you come up brief on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or bitter cream for the lacking amount to maintain the loaf moist.
Retailer Banana Bread
Correct storage will maintain your fast bread moist after baking.
Enable it to chill to room temperature within the loaf pan. Then, switch the loaf to an hermetic container, or tightly wrap it in foil or plastic wrap. Retailer at room temperature for as much as 3 days.
Are you able to freeze banana bread?
YES! This banana nut bread freezes completely.
When you’d prefer to maintain it readily available for greater than 3 days, slice the cooled loaf and seal it in an hermetic container or freezer bag. Freeze for as much as 3 months.
Switch slices to the fridge to thaw in a single day, or rapidly defrost them within the microwave.
Extra Fast Bread Recipes
When you love this recipe, strive one among these straightforward fast breads subsequent:
Bought extra ripe bananas? Make banana pancakes, banana muffins, or a peanut butter banana smoothie subsequent!
Banana Bread
Serves 8
The BEST banana bread recipe! This straightforward loaf is moist, scrumptious, and filled with banana taste. I really like so as to add walnuts for crunch, however be at liberty to swap in pecans, chocolate chips, or raisins in the event you want.
- 2 cups mashed very ripe banana, about 4 giant
- ½ cup cane sugar or brown sugar
- ½ cup melted butter or vegetable oil, plus extra for the pan
- 2 giant eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts, plus 2 tablespoons for topping
Forestall your display screen from going darkish
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Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
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In a big bowl, whisk collectively the mashed banana, sugar, butter, eggs, and vanilla.
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In a medium bowl, whisk collectively the flour, baking soda, salt, cinnamon, and nutmeg.
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Add the dry elements to the moist elements and stir till simply mixed. Don’t overmix. Fold within the ½ cup walnuts.
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Pour the batter into the ready pan and high with the remaining 2 tablespoons walnuts.
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Bake for 50 to 60 minutes, or till a toothpick inserted comes out clear and the highest springs again to the contact. I prefer to examine the loaf after 40 minutes. If the highest is golden brown, I cowl it with foil for the remaining bake time to stop additional browning.
