Banana Bread Recipe
I’ve always had a soft spot for banana bread. There’s something magical about turning overripe bananas into a warm, moist loaf that fills the house with a comforting aroma. My love for this recipe started in my grandma’s kitchen, where she’d whip up a batch whenever bananas got too spotty. Now, it’s my go-to for breakfast, snacks, or even gifting to friends.
This banana bread recipe is simple, foolproof, and delivers that perfect balance of sweet, tender crumb and rich banana flavor. Whether you’re a seasoned baker or just starting out, you’ll love how easy it is to make. Plus, it’s versatile—add nuts, chocolate chips, or keep it classic. Let’s dive into this tried-and-true recipe that’s been winning hearts in my family for years!
Ingredients
- 3 to 4 ripe bananas, mashed (about 1 ½ cups)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or sour cream
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth. A few small lumps are okay.
- Mix wet ingredients: Add melted butter, sugar, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Stir until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix it all together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix! Fold in walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Related Recipes:
Peanut Butter Banana Bread Recipe
Pro Cooking Tips
- Use overripe bananas for the best flavor and sweetness.
- Don’t overmix the batter to keep the bread light and tender.
- For a shiny crust, brush the top with melted butter before baking.
- Check doneness early to avoid a dry loaf.
Variations
- Nutty Banana Bread: Add ½ cup chopped pecans or almonds.
- Chocolatey Twist: Stir in ¾ cup dark chocolate chunks.
- Spiced Version: Add 1 tsp cinnamon and a pinch of nutmeg.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
Storage Suggestions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week when refrigerated.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
How to Serve
Slice the banana bread and serve it:
- Warm with a pat of butter or cream cheese.
- Toasted for a crispy edge.
- Paired with coffee or tea for a cozy breakfast.
- As a dessert with a scoop of vanilla ice cream.
Nutrition Facts (Per Slice, Approx. 12 Slices)
- Calories: 220
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Sugar: 16g
- Protein: 4g
- Fiber: 1g
- Sodium: 180mg
Note: Nutrition varies based on add-ins and portion size.
FAQs
Can I use frozen bananas?
Yes! Thaw them first and drain excess liquid before mashing.
How do I know when it’s done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
Can I make it vegan?
Swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), use plant-based butter, and replace yogurt with coconut yogurt.
Why did my bread sink?
Overmixing or underbaking can cause sinking. Ensure proper mixing and check doneness.
Conclusion
This banana bread recipe is a keeper. It’s easy, versatile, and turns simple ingredients into something truly special. Whether you’re baking for family, friends, or just yourself, this loaf is sure to bring smiles. Try it out, play with variations, and let me know how it turns out!
