Banana Bread Recipe

FacebookTwitterGoogle+PinterestShare

A classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy recipe is a favorite.

Banana Bread | ©addapinch.com

This recipe is one that I remember my Grandmother making routinely. It was a great way of using bananas that slipped a bit past their prime with brown specs that seemed to grow bigger by the day.

Banana Bread | ©addapinch.com

My Grandmother wasted nothing. Even something as simple as a few over-ripe bananas, with a few other ingredients, turns into this delicious banana bread that makes them last even longer and is perfect for sharing since this recipes makes two loaves. Of course you can wrap one loaf of banana bread tightly and freeze for later use.

Banana Bread | ©addapinch.com

This recipe includes roasted pecans, which is absolutely delicious, but you can omit them if you’d rather not have them in your banana bread. Either way this turns out scrumptious.

Banana Bread | ©addapinch.com

Here’s my family’s favorite banana bread recipe. I hope you love it as much as we do.

3.0 from 1 reviews
Banana Bread
 
Prep time
Cook time
Total time
 
A classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy recipe is a favorite.
Author:
Serves: 2 loaves
Ingredients
  • 1¼ stick butter
  • 1¼ cups sugar
  • 2 eggs
  • 5 overripe bananas, mashed
  • 1 cup all-purpose flour
  • 1 cup self-rising flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup chopped roasted pecans (optional)
Instructions
  1. Preheat oven to 300º F. Grease and flour 1 large or 2 small loaf pans.
  2. Mix bananas and sugar with electric mixer until well blended. Cream butter with banana mixture. Add eggs one at a time, fully incorporating after each egg.
  3. Add flour to banana mixture and mix until smooth. Add vanilla, salt, and soda and stir until well combined. Add nuts, if desired, and combine into mixture.
  4. Pour batter into prepared pans.
  5. Bake 1 hour for large loaf pan or 45 minutes for 2 small loaf pans or until browned or until cake tester or wooden skewer comes out clean when inserted in middle of the bread.

Enjoy!
Robyn xo

DISCUSS

  1. 3

    says

    Moist is the key word for me in regard to quick breads. I have tasted a LOT of dry
    banana bread. Your picture enticed me to click on it also—just as pat on the back.
    I sitting here sipping coffee and I tell you a slice of banana bread to pick at would
    perfect.

    • 4

      says

      Thanks so much, Carol. It is pretty amazing with a cup of coffee in the mornings. I know exactly what you mean! :)

  2. 9

    rene says

    Hi Robyn,
    I have tried your Best white and chocolate cake recipes. It has come out perfect and I dont think I’ll try any other white or chocolate cake recipes ever.. I made this banana bread today as I wanted to gift it to a cousin. The bread didnt rise much and the top was white even though the cake was baked completely. I didnt get the fluffy porous texture in the cake instead it was dense and heavy.. What could have gone wrong. I think the temperature of 350F or 375F would have been better. What do you say? I’ll try that next time but for now my bread is a mess :-( and I cant do another batch now!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: