banana bread
The only Banana Bread recipe you’ll need!
There’s something incredibly comforting about a fresh loaf of banana bread. The warm aroma, the golden crust, and the soft, moist interior. It’s a slice of goodness that can brighten any day. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, banana bread is a timeless classic. Today, I’m sharing my go-to recipe that uses just a handful of simple ingredients, but delivers big on flavor.
⚠️Warning⚠️: “this banana bread might cause excessive happiness”
what you’ll need
Very ripe Bananas: the star of the dish- use bananas with dark spots or even completely black as they are sweeter and more tender. The riper, the better!
Sugar: adds sweetness, retain moisture and aids browning of the outer crust. You can substitute with honey, agave/date/maple syrup
Egg: acts as a binding agent. It also contributes to the moisture and richness of the bread.
Buttermilk or Yogurt: This adds moisture and reacts with the leavening agents to give a perfect rise.
Baking powder and Baking Soda: these are leavening agents. They help the bread rise and become fluffy.
Oil: adds moisture to the mix. You can use any neutral oil as a substitute.
Salt: a pinch of salt enhances all the flavors in the bread and balances the sweetness.
Vanilla: enhances the flavor- can be substituted with any flavor of choice for a different flavor profile. – You can additional flavors like cinnamon or nutmeg to enhance it even more.
Make it your own/ variations
Chocolate Chip Banana Bread: Stir in white or dark chocolate chips before baking for a rich, chocolaty twist.
Nutty Banana Bread: Add your favorite chopped nuts to the batter for extra crunch and flavor. I love adding crushed peanuts at the top before baking. You can also add peanut butter to the batter for an extra nutty flavor.
Blueberry Banana Bread: Fold in fresh or frozen blueberries for a fruity burst that complements the bananas perfectly.
Coconut Banana Bread: Replace regular milk with coconut milk, and toss some shredded coconut into the batter for a tropical flavor and texture boost.
Oatmeal Banana Bread: Mix in 1/4 cup of rolled oats for a heartier, more wholesome texture and fiber.
Banana Bread Muffins: Use a greased muffin tin instead of a loaf pan, and reduce the baking time to 18-20 minutes for perfect mini banana bread bites.
how to Store
If you’re lucky enough to have any banana bread left after slicing into that warm, delicious loaf, storing it properly is key to keeping it fresh. Wrap the bread tightly in plastic wrap or aluminum foil, or store it in an airtight container to lock in moisture. It can sit at room temperature for up to 3 days.
For longer storage, pop the bread in the fridge where it will last up to a week. If you want to save some for later, banana bread freezes beautifully—just slice it and freeze individual portions. That way, you can thaw and enjoy a slice whenever the craving strikes!
pro Tips for making banana bread
For the perfect banana bread, overripe bananas are key. The darker and spottier they are, the better! As bananas ripen, they become sweeter and softer, bringing out their best flavors. So, when it comes to baking, the blacker the peel, the tastier the bread. These bananas will add the perfect richness and moisture to your loaf, giving you the most delicious results.
Don’t overmix the batter. Once you’ve combined the wet and dry ingredients. Stir until just incorporated to avoid a dense loaf. If you prefer a fluffy texture, sift the dry ingredients before adding them.
Bake the banana bread at a moderate temperature, typically 350°F (175°C), to ensure even cooking without drying out the loaf. Always check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Allow the bread to cool before slicing.
Ingredients
- 3 very ripe bananas the riper, the better!
- ½ cup sugar or ¾ cup if you have a sweet tooth
- ½ cup buttermilk or unsweetened yogurt
- 2 medium-sized eggs
- 1 teaspoon vanilla extract
- ½ cup oil or melted butter
- 1½ cups all-purpose flour 200g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
- In a large mixing bowl, mash the very ripe bananas with a fork or potato masher until smooth. A few small lumps are perfectly fine!
- To the mashed bananas, add the sugar, buttermilk, eggs, vanilla extract, and oil. Whisk everything together until well combined.
- Into a separate bowl, sieve all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture. Be careful not to overmix— stir just until the dry ingredients are incorporated into the wet ingredients. A few small lumps are perfectly fine!
- Grease your loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan
- Place the loaf pan in the preheated oven and bake for 50-60minutes(depending on the size of the loaf pan), or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely.
- Slice it up and enjoy!
Notes
Did you make this recipe?
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