Banana Bread
The Best Banana Bread recipe is moist and tender, with the delicious flavor of bananas, brown sugar, and butter! It's easy to make and the best banana bread every time.
Servings: 16 slices
Ingredients
- 4 (454 g) overripe bananas mashed, or 2 cups mashed
- 1 cup (213 g) dark brown sugar
- 8 tablespoons (113 g) salted butter room temperature
- 2 large (100 g) eggs
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (1 g) kosher salt
- 1 teaspoon (5 g) vanilla extract
- 1 cup (114) roasted pecans optional
Instructions
- 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 mashed 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.
Video
Notes
Makes 1 9-inch loaf.
Recipe Variations
Egg-Free Banana Bread - You can use an egg replacer, such as Bob's Red Mill egg replacer, or even applesauce to replace the eggs. To use applesauce, you'll use 1/2 applesauce instead of the two large eggs. You'll also want to add one teaspoon of baking powder to help lighten the bread from the fruit puree added since it can make the quick bread more dense. Here are more Egg Substitutes for your convenience.
Gluten-Free Banana Bread - To make this recipe gluten-free, I’ve successfully used an equal amount of gluten-free flour instead of the all-purpose flour listed in the recipe.
Dairy-Free Banana Bread - For a dairy-free option, replace the butter with a plant-based butter.
Storage Tips
To store. Cover both Banana Bread or Banana Muffins and keep them on the counter for three days or in the refrigerator for up to 5 days.
To freeze. You can freeze a loaf of banana bread, individual slices, or banana muffins. Allow the baked bread to cool completely, wrap well, and place into a freezer-safe zip-top bag or freezer container. Store in the freezer for up to 3 months.
To serve. Remove from the freezer and allow to thaw. You can also remove it from the freezer and reheat it in the toaster for a few minutes for toasted slices.
Nutrition
Serving: 1slice | Calories: 224kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 199mg | Potassium: 172mg | Fiber: 2g | Sugar: 17g | Vitamin A: 231IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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