This quick & easy banana bread recipe tastes delicious and is just like my grandma’s old fashioned classic banana bread. It takes only 10 minutes or so to make this moist banana bread before putting it in the oven. In addition, this recipe only uses simple ingredients such as flour, butter, eggs, sugar… and of course, RIPE bananas.
Slices Of My Easy Banana Bread
Recipe Sections
Ingredients Instructions Recipe Video Helpful Tips Recipe Rating4.92 from 155 votesFeatured CommentLauren “Love this recipe it is super simple to make, and it is absolutely delicious, I he made it several times and it’s been loved by everyone who has tasted it.. Adding walnuts or chocolate chips make it even more special!“The key to great banana bread is RIPE bananas! Not green bananas. Not even perfectly yellow bananas. The best bananas (for banana bread) are those bananas that are soft and he lots of small black & brown spots on the yellow banana peel. Hard unripe green or yellow bananas he too much starch and are not very florful. In contrast, ripe bananas are sweeter, softer and he much more delicious banana flor. Therefore, the best tasting banana breads are made with ripe bananas!!
Classic Banana Bread – Straight From The Oven
As you probably know, banana bread is a type of “quick bread”. Quick breads use baking soda and/or baking powder to rise versus using yeast. Because quick breads rely on baking soda/powder, they rise more quickly than yeast breads. Most banana breads need only 65-70 minutes or so in the oven before they he risen & are fully cooked. Therefore, great tasting & moist banana breads are easy AND relatively quick to make! They are a perfect dessert or lunch snack.
FYI – Excluding the baking time, this easy banana bread recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. Watch the recipe video below if you are confused about any of the steps needed to make this easy banana bread recipe.
Ingredients
1 1/2 Cups – Mashed Bananas (RIPE) – 345 grams – This is roughly 3 large bananas but use exactly 1 1/2 cups of mashed ripe bananas for the best results. 8 Tablespoons – Unsalted Butter (softened) – 115 grams 2 – Large Eggs – 114 grams – Not extra large or jumbo eggs. 1 Cup – White Granulated Sugar – 200 grams – If you want a slightly “richer” flor, you can replace the white granulated sugar with light brown sugar (packed cup). See the tips section below if you want to use less sugar. 2 Cups – All Purpose Flour – 240 grams 1 Teaspoon – Vanilla Extract – 5 milliliters 1 Teaspoon – Baking Soda – 5 grams 1 Teaspoon – Baking Powder – 4 grams 1/2 Teaspoon – Salt – 3 grams Optional – 1 Cup – Chocolate Chips, Fresh Blueberries, Chopped Walnuts or Chopped Pecans Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.Servings – Roughly 12 slices
Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, silicon spatula, cooling rack and an oven.
Recipe Video – How To Make An Easy Banana Bread
FYI – A short ad might play in front of the recipe video.
Instructions
Preheat oven to 325 degrees F (163 C). Mash bananas with a fork. Slice the butter into smaller chunks & then soften the butter in a microwe. FYI – I like to melt the butter for better mixability. Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended. Mix in the remaining ingredients. Stir until the batter is fully mixed. Optional – If you want to enhance this “basic” easy banana bread, you can stir in 1 cup of your family’s forite dessert ingredient (e.g. chocolate chips or chopped walnuts) after you he mixed the batter. Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. Bake in the oven for 65-70 minutes at 325 degrees F (163 C). Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period. After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Please read the tips section below for extra information on how to make this recipe successfully & to oid common banana bread problems. You also can watch my recipe video to “see” how to perform each recipe step.If you liked this recipe, please lee a comment below & give us a 5 star rating. Jump to comment section
Love this recipe? Then subscribe tomy free newsletter for more recipesQuick & Easy Banana Bread – Delicious!!
Key Ingredient – Ripe Bananas!!
Helpful Tips
The tips below are designed to help banana bread “novices” and/or people with limited baking experience. Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to oid common recipe problems. If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this easy banana bread recipe. This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as no butter banana bread, blueberry banana bread, eggless banana bread and chocolate chip banana bread. Use RIPE bananas for the best taste. Ripe bananas are soft and the exterior peel is yellow with many small black & brown spots. Hard yellow/green(ish) unripe bananas are too starchy and he much less banana flor. FYI – Beautiful pure yellow bananas are not fully ripe. If you use UNRIPE bananas, your banana bread will taste bland!!! To reduce errors (e.g. potential moisture variability) when making this easy banana bread recipe, you should use EXACTLY 1 1/2 cups of mashed bananas. This will help prevent banana bread problems (e.g. the banana bread being too dry or too wet). FYI – Using 3 random-sized bananas results in a lot of moisture variability and this can lead to a banana bread being too wet or too dry. You will get more consistent (and successful results) if you measure the mashed bananas with a measuring cup or kitchen scale. In general, 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours! Emergency tip #1 – Missing some banana? For example, the recipe calls for 1 1/2 cups of mashed bananas but you only he 1 1/4 cups of mashed bananas. Solution – You can add some applesauce, Greek yogurt or sour cream to replace the missing 1/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce/yogurt/sour cream equals the recipe’s required 1 1/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry. Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baking. Why? Because they he a moisture content and texture that is sort of similar to mashed bananas. Emergency tip #2 – If your bananas are not fully ripe, you can add 1 teaspoon of ground cinnamon to this recipe. The use of unripe bananas results in a bland banana bread and the cinnamon helps to combat this “blandness”. My recipe is designed for making ONE banana bread. If you try to double the recipe, you are more likely to experience potential problems such as requiring longer baking times (if baking 2 banana breads at the same time), one pan potentially hing more batter than the other pan (thus one banana bread baking faster than the other), etc. Optional – You can easily turn this easy banana bread recipe into a banana nut bread by adding 1 cup of chopped walnuts or chopped pecans. Optional – Instead of chopped nuts, you also can “enhance” this easy banana bread by adding 1 cup of your family’s forite “dessert” ingredient such as chocolate chips, fresh blueberries, golden raisins, fresh cranberries, etc. I prefer to use FRESH blueberries & cranberries when making banana bread because they cause fewer problems in terms of moisture variation. They retain their berry “shell” better than frozen blueberries & cranberries (so there is less leakage into the batter). Frozen blueberries & cranberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked. When I add chocolate chips to this recipe, I like to use mini chocolate chips. Mini chocolate chips spread out & “float” better in the batter. Heier regular-sized chocolate chips will occasionally sink to the bottom of the batter. If you want to see what a banana bread looks like with mini chocolate chips, take a look at my recipe for Moist Chocolate Chip Banana Bread. FYI – If you use mini chocolate chips, you should use only 3/4 of a cup (instead of 1 cup for regular chocolate chips). Why? There is more chocolate per cup with mini chips because there is less air spaces between the mini chips (versus regular sized chips). Visitors – What extra ingredients do you like to add to your banana breads? Chopped walnuts? Chocolate chips? Fresh blueberries? Extra spices (such as nutmeg)? Please lee your ingredient suggestions & recipe variations in the comment box below. They are a great help to beginners. Visitor variations – Warren said he added “about a shot and a half of fireball whiskey it’s even better”, Melanie likes “browning the butter first”, Michelle “decided to toast the pecans in butter to make it ‘butter pecan banana bread’”, Mike used some “butterscotch pudding” to make up for any missing mashed bananas, Jana likes to add a “cream cheese frosting” to the top of her banana breads, Al likes to use “almond extract” instead of vanilla extract, Wolfie said “I actually love this banana bread it was is so amazingly tasty. I added half a cup of walnuts and just a quarter cup of chocolate chip”, etc. Softened butter – I like to slice the 8 tablespoons of butter into at least 8 “chunks” (so the butter will melt more easily in my microwe). I then melt the butter in the microwe until it is at least half liquid butter & half very soft butter slices. This helps to improve the ease of mixing the batter. Please watch my Recipe Video if you want to see what semi-melted butter looks like. Optional – Some of my visitors (thanks Melanie for the tip!) like to use “browned” butter (instead of regular butter to make this recipe). Browned butter adds a richer & nuttier flor (often with mild caramel or butterscotch notes) to a banana bread. You brown butter by melting it in a frying pan on medium heat for 3 to 7 minutes (time will vary based on factors such as temp used and amount of butter in the pan). Stir occasionally to oid the butter from burning. Remove the pan from the heat when the melted butter looks golden brown & smells nutty. FYI – Many people like to use a light colored frying pan (e.g. a shiny stainless steel pan) in order to better see the butter color changes and to reduce the chance of burning the butter. For more details & to see what browned butter looks like, you should watch this YouTube video from America’s Test Kitchen on How To Make Browned Butter. Optional – If you he run out of butter or you are trying to reduce the saturated fat in your family’s diet, you might like to try my No Butter Banana Bread. It is very similar to this recipe… but the main difference is that it uses vegetable oil instead of butter. Optional – Some of my visitors try to get the best of both worlds. Instead of using just butter (for more flor) or just vegetable oil (for extra moistness), they like to use a 50/50 mix of butter & oil. Therefore, instead of 8 tablespoons of butter OR 1/2 of vegetable oil, they use 1/4 cup (4 tablespoons) of butter AND 1/4 cup of vegetable oil. My thanks to Marilyn for this great tip! Visitors – Do you prefer to use regular butter, browned butter or vegetable oil when making banana bread? Please lee your butter/oil preference & suggestions in the comment box below. Optional – Some people like to add spices (e.g. cinnamon, nutmeg, etc.) to their banana breads. As I stated in the “emergency tip 2” above, you can add 1 teaspoon of ground cinnamon to this recipe (especially if your bananas are not fully ripe). Optional – If you want your banana bread to he a slightly “richer” taste, you can use 1/2 cup of light brown sugar (packed) & 1/2 cup of white granulated sugar. Or for an even richer flor, some of my visitors like to use 1 packed cup of light brown sugar (instead of the 1 cup of white granulated sugar called for in the recipe). Optional – Some of my visitors like to make this recipe with a little less sugar (because they prefer less sweet banana breads). If you prefer less sweet banana breads then you should consider adding only 2/3 to 3/4 cup of white granulated sugar (instead of the 1 cup of sugar called for in the recipe). Just make sure to use fully RIPE bananas (or your banana bread might not taste sweet enough). The natural sweetness of fully ripe bananas will offset the modest reduction in the white granulated sugar. Visitors – What type of sugar do you like to use when making banana bread? Please lee your sugar preferences & suggestions in the comment box below. Optional – Out of eggs or do not want to deal with the high price of eggs? Some of my visitors like to make an egg substitute using ground flaxseed. One of my visitors (thanks Mark!) likes to replace 1 egg by combining “1 Tbsp Flaxseed Meal (Fresh Ground/Golden Flaxseeds)” with “2.5 Tbsp Water” and then he lets “it sit in the fridge for at least an hour before I put it in the recipe.” Of course, since this recipe uses 2 large eggs, you would he to double the egg replacement ingredients (2 tablespoons of ground flaxseed and 5 tablespoons of water = roughly 2 large eggs). However, be aware that ground flaxseed + water is not exact replacement for real eggs (e.g. it doesn’t he same binding & leening effect as eggs). Optional – Some people like to enhance the flor by using different extracts (replacing the vanilla extract in the recipe). For example, one of my visitors likes to use almond extract (thanks Al for the tip!). Lots of my visitors like to make banana bread with honey. Therefore, to help others who might like to use honey instead of granulated sugar, I made a tasty Honey Banana Bread recipe. My honey-based recipe takes into account that honey is sweeter & wetter!! than most white & brown granulated sugars. See my honey banana bread page for more details. Use FRESH ingredients (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container. Using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or lee small bitter clumps in your banana bread. This recipe uses all purpose flour (and NOT bread flour). Banana breads made with bread flour (instead of AP flour) are usually denser and gummier (as bread flour has more gluten than all purpose flour). Old flour can affect the taste of banana bread. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great! Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life and oid spoilage (e.g. exposure to moisture, pests and dust). Flour (when not stored in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to banana bread collapses, etc. This recipe uses large eggs (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to Wikipedia, the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs). Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy. This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick. Instead of the “toothpick test”, some people like to use a digital bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading. Make sure that your oven has been completely preheated. This can take 15-20+ minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use an oven thermometer (that hangs inside the oven) to check the interior oven temperature to ensure that the oven has reached the correct temperature. I like to bake my banana breads at 325 F (versus many of my peers who use 350 F). I prefer to use a lower baking temperature because it helps to prevent the crust from potentially overbrowning (or burning) and it also results in a moister tasting banana bread. However, the tradeoff is that baking at 325 F takes a little longer than baking at 350 F. Please use the suggested 9 x 5 inch bread pan to make this easy banana bread recipe. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc. My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust). My recipes are based on using a regular oven and NOT a convection oven. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes. Place your banana bread in the middle of your oven. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected. Optional – To prevent your banana bread from sticking to the bottom of the bread pan (especially if you are using “sticky” ingredients such as chocolate chips or fresh cranberries), you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick bread pan or lining the interior of the bread pan with baking parchment paper. The use of baking parchment paper is probably the safest method to prevent your banana bread from sticking to the bottom of the bread pan. Baking parchment paper also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread… in case you he added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread. Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking. Long-term storage – If you want to keep your banana bread for more than 1-2 days, you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details. Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions. If your family likes banana bread then check out my Easy Muffin Recipes section. Banana muffins are basically mini banana breads! Banana muffins make great snacks for kids & are much quicker to bake versus larger banana breads. If you he a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes. My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I he also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe). Always wear oven mitts/gloves when dealing with a hot oven and bread pan. For more delicious banana bread recipes (e.g. cranberry banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy Banana Bread Recipes.If you liked this recipe, please lee a comment below & give us a 5 star rating. Jump to comment section
Join 1000s of bread loversSubscribe to my recipe newsletterMain Recipe Sections
Bread Machine Recipes – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc. 1 lb Bread Machine Recipes – Recipes for small compact bread machines. Bread Recipes – Buttermilk bread, French bread, bagels, Italian bread, etc. Banana Bread Recipes – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.Related Recipe Sections
Grilled Cheese & Panini Sandwich Recipes – Air fryer grilled cheese, ham & cheese paninis, chicken paninis, etc. Muffin Recipes – Chocolate chip banana muffins, eggless banana muffins, etc. Quick Bread Recipes – Desserts such as pumpkin bread, cranberry bread, etc. Cookie Recipes – Soft oatmeal cookies, M&M cookies, etc. Want Better Bread?🥖Check out the bread machines that I use. Or explore my Amazon storefront for some of my forite bread making tools.Easy Banana Bread Recipe – Questions
What is banana bread?
Banana bread is a type of sweet “quick bread” focused on the wonderful taste of bananas. It is much more similar to a muffin or cake than a sandwich-type bread. You can make many different banana bread variations including Blueberry Banana Bread, Brown Sugar Banana Bread, Cranberry Banana Bread, No Butter Banana Bread, Vegan Banana Bread, Walnut Banana Bread & many more. Banana breads are perfect as a snack, breakfast treat or lunch/dinner dessert.
Banana bread and other sweet quick bread recipes generally use baking soda and/or baking powder as a leening agent (which helps the banana bread to rise). Banana breads do not use slow rising bread yeast as a leening agent (unlike regular sandwich type breads).
Can I make banana bread without butter?
Yes, you can make banana bread without butter. You just need to substitute vegetable oil for the butter. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3/4 to 1 tablespoon of vegetable oil (depending on the oil used). In addition, when making banana bread, you should use a neutral-flored vegetable oil (e.g. corn or canola oil). Strongly flored vegetable oils can negatively impact the flor of banana breads.
Many people like to make “no butter” banana breads because they he run out of butter, they want to use a cheaper alternative to butter or they are trying to reduce the saturated fat in their diet. Therefore, if you are looking for a classic banana bread recipe made without butter, you should try our easy Banana Bread with Oil recipe.
I want to make my banana bread special. What other ingredients can I add to banana bread?
You can add a ton of different ingredients to a classic banana bread recipe in order to make it special & a hit with your family. Some common ingredients that people like to add to basic banana bread include blueberries, chocolate chips, cranberries, chopped walnuts, peanut butter, butterscotch chips, etc. If you would like to see recipes for a wide variety of moist banana breads with lots of different flors, you should visit our section on Easy Banana Bread Variations.
My grandmother made banana bread with walnuts. Do you he a recipe for a classic banana bread with walnuts?
If you are looking for a banana bread with walnuts, you should try my Walnut Banana Bread Recipe. It is delicious and easy to make. In contrast, the recipe on this page is for a classic banana bread without nuts and is for people who dislike nuts or who he a nut allergy.
Is banana bread a type of quick bread?
Yes, banana bread is a type of sweet quick bread. In the United States, quick breads are breads that use faster rising baking soda/powder and do not use slower rising bread yeasts. Other types of quick breads include beer bread, carrot bread, cornbread, etc. Check out our Quick Bread Recipes section for many different sweet quick bread recipes.
I he run out of bananas. Can I make a similar type of quick bread dessert?
If you he run out of bananas and can’t easily get to the store, you can make an applesauce bread. An applesauce bread tastes very similar to banana bread. It just has a mild apple flor versus a banana flor. Moreover, an applesauce bread uses most of the same ingredients as a banana bread (well except the bananas!). You can also easily add your family’s forite dessert ingredient (e.g. chocolate chips or blueberries) in order to “enhance” your applesauce bread and make it a special treat.
Can I make muffins from banana bread recipes?
Yes. It is very easy to make muffins from banana bread recipes. You are essentially taking the banana bread batter, pouring/scooping it into muffin trays and creating banana bread muffins. Check out our Easy Muffin Recipes section for many great banana bread muffin ideas (such as our Blueberry Banana Muffins, Cranberry Banana Muffins, Chocolate Chip Banana Bread Muffins and No Butter Banana Muffins).
What other fruit can I add to banana bread?
Besides bananas, you can add a huge variety of fruit to banana bread. For example, you can add fresh fruit such as blueberries, cranberries, strawberries, etc. You can also add dried fruit such as golden raisins, dried cranberries, etc. You can also mix & match! Anyone for blueberry & cranberry banana bread?!!
If you liked this recipe, please lee a comment below & give us a 5 star rating. Jump to comment section
Reference Sources
Wikipedia, Banana Wikipedia, Banana Bread
Print Recipe
Pin Recipe
4.92 from 155 votes
Easy Banana Bread (Classic Banana Bread)
This quick & easy banana bread recipe tastes delicious and is just like my grandma's old fashioned classic banana bread. It takes only 10 minutes or so to make this banana bread before putting in the oven. In addition, it only uses simple ingredients such as butter, eggs, sugar… and of course, bananas. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).
Prep Time10 minutes minsCook Time1 hour hr 10 minutes minsTotal Time1 hour hr 20 minutes mins
Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, SnackCuisine: AmericanKeyword: banana bread, banana bread recipe, classic banana bread, classic banana bread recipe, easy banana bread, easy banana bread recipe, quick & easy banana bread
Servings: 12 Slices
Calories: 245kcal
Author: Bread Dad
Ingredients1 1/2 Cups Mashed Bananas (RIPE) This is roughly 3 large bananas but use exactly 1 1/2 cups of mashed ripe bananas for the best results.8 Tablespoons Unsalted Butter (softened)2 Eggs (large)1 Cup White Granulated Sugar – If you want a slightly "richer" flor, you can replace the white granulated sugar with light brown sugar (packed cup).2 Cups All Purpose Flour1 Teaspoon Vanilla Extract1 Teaspoon Baking Soda1 Teaspoon Baking Powder1/2 Teaspoon Salt
InstructionsPreheat oven to 325 degrees F (163 C).Mash bananas with a fork.Slice the butter into smaller chunks & then soften the butter in a microwe. FYI – I like to melt the butter for better mixability.Stir bananas, butter, eggs & sugar together in a large mixing bowl. Mix until fully blended.Mix in remaining ingredients. Stir until the batter is fully mixed.Optional – If you want to enhance this easy “basic” banana bread, you can stir in 1 cup of your family’s forite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you he mixed the batter.Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.Bake in the oven for 65-70 minutes at 325 degree F (163 C).Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts. Do not remove the banana bread from the bread pan during this 10 minute cool down period.After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours.Watch my recipe video on Bread Dad (BreadDad.com) if you want to see how each recipe step is done.
NotesThis is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.
NutritionServing: 1Slice | Calories: 245kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 236mg | Potassium: 141mg | Fiber: 1g | Sugar: 20g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
Related Recipes
Banana Banana Bread – Mashed bananas + banana chunks No Butter Banana Bread No Egg Banana Bread 2 Banana Bread 4 Banana Bread Bread Machine Banana BreadPlease lee a comment & recipe in the comment box below.