The Best Banana Bread Recipe
Best Banana Bread Recipe – Moist, tender and so delicious, this recipe is so easy to make and truly makes the best banana bread every time.
This recipe makes a version of one that I remember my Grandmother making routinely. It is a great way of using bananas that have slipped a bit past their prime and makes a delicious snack, dessert or breakfast! It’s not only delicious – it’s such an easy banana bread recipe to make too!
Easy Banana Bread Recipe
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 recipe.
While I always loved hers, I’ve updated it just a bit to deepen the flavor while using less butter and sugar than called for in her original recipe.
What is Banana Bread?
Banana bread is a “quick” bread made of very ripe bananas, sugar, butter, eggs, flour, vanilla, and a leavener. Since it is a quick bread, it uses baking soda rather than a yeast to help the bread rise as it cooks. Once the batter is mixed together, it is ready to bake immediately.
How to Make Banana Bread
There are a few tricks to making the best banana bread recipe possible. Here are a few tips:
- Bananas – You’ll want to make sure that you are using over ripe bananas as the first step. The bananas should have darker specks covering the banana peeling letting you know that the banana is over ripe and perfect to use in this recipe.
- Sugar – We love to use brown sugar in ours. The molasses in the brown sugar deepens the flavor and makes it even more delicious! If you don’t have brown sugar, you can use granulated sugar as well.
- Mixing – Grandmother mixed her batter together by hand with a fork or a whisk. I tend to grab the hand held mixer to make mine more than she did. You can mix it either way. Just make sure that you do not overmix you batter as it can make your bread a bit dry.
Preparing the Batter:
- Prep. Begin by preheating your oven and preparing your baking pan. To prepare your pan, you can either spray the inside of the pan well with a baking spray such as Baker’s Joy or you can rub with butter and then lightly dust with all-purpose flour. Make sure to shake out any excess flour.
- Mix. As I mentioned earlier, you can mix by hand or use an electric mixer based on your preference. Mix together the butter and brown sugar in a large mixing bowl until smooth. Then, remove the bananas from their peelings and mix until well combined. Add eggs one at a time, mixing well after each egg to make sure well blended into the batter. Add the flour, baking soda and salt and mix until well combined. Stir in the vanilla extract and any nuts or additions that you are adding to the recipe. Pour into the prepared pan.
- Bake. Place on the middle rack of the oven and bake until golden brown and a skewer inserted in the center comes out clean, about 1 hour. Remove from the oven and allow to cool in the pan for about 10 minutes. Then, turn out onto a board for slicing or a wire rack to cool completely before covering.
- Pecans – my family’s recipe calls for chopped toasted pecans. I highly recommend them, but you can absolutely not include.
- Chocolate chips – stir chocolate chips into your batter for a delicious addition.
- Raisins – raisins also make a delicious addition.
Can You Freeze Banana Bread?
This recipe will keep on the counter under a cake dome for 3 to 5 days; however, you can freeze banana bread. You can either freeze an entire loaf of bread or individual slices.
To freeze, allow the baked bread to cool completely, wrap well and then place into a freezer safe zip top bag. Store in the freezer for up to 3 months.
To serve, remove from the freezer and allow to thaw. You can also remove from the freezer and reheat in the toast for a few minutes for toasted slices.
Here’s my Banana Bread Recipe. I hope you enjoy it!
- 4 over-ripe bananas mashed
- 1 cup dark brown sugar
- 8 tablespoons salted butter room temperature
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped roasted pecans optional
- Preheat oven to 350º F. Spray a 9-inch loaf pan with baking spray or coat with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
- Mix butter and sugar until smooth. Add bananas and beat until well blended. Add eggs one at a time, fully incorporating after each egg.
- Add flour and mix until smooth. Add baking soda, salt, and vanilla extract and stir until well combined. Stir in nuts, if using. Pour batter into prepared pan.
- Bake until golden brown and a wooden skewer comes out clean when inserted in the middle, about 1 hour.
You may also enjoy my chocolate banana bread if you are looking for even more chocolate.
From the Add a Pinch recipe archives. Originally published 2012.