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Banana Bread Recipe

This easy and delicious homemade banana bread is moist, soft, and packed with rich banana flavor. Made with simple ingredients, this one-bowl recipe is perfect for breakfast, a snack, or even dessert. Plus, it's easy to customize with chocolate chips, nuts, or coconut.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: vegetarian
Author: Emily J. Harrell

Equipment

  • 2 Mixing Bowls Set of sturdy mixing bowls helps keep wet and dry ingredients separate before combining.
  • 1 Whisk & Spatula Good whisk helps blend dry ingredients.
  • 1 Spatula rubber spatula makes folding the batter easy without overmixing.
  • 1 Hand Mixer If you want extra creamy butter and sugar, a hand mixer or stand mixer is a game-changer!
  • 1 Loaf Pan (9x5-inch) Right loaf pan ensures even baking and prevents sticking
  • 1 Cooling Rack Prevents soggy bottoms by allowing air circulation.
  • 1 Measuring Cups Proper measurements ensure accuracy for a perfect banana bread texture.
  • 1 Kitchen Scale
  • 1 Parchment Paper Parchment paper prevents sticking and makes clean-up easy.
  • 1 Baking Spray Baking spray ensures a smooth release from the pan.

Ingredients

Dry Ingredients

  • 1¾ Cups All purpose flour
  • 1 tsp Baking Soda
  • ½ tsp cinnamon (optional but recommended)
  • 1 tsp Kosher salt (If using fine salt, reduce to ½ tsp)

Wet Ingredients

  • ½ cup Unsalted butter Softened
  • ¾ cup Packed Brown Sugar 150g
  • 2 Large Eggs Room Temprature
  • 1 tsp Vanilla Extract
  • 3 Large Ripe Bananas Mashed (~ 1½ cups)

Optional Mix ins

  • ½ cup Chocolate chips, walnuts, pecans, or shredded coconut optional but delicious!

Instructions

Prep the Bananas & Preheat Oven

  • Preheat your oven to 350°F (175°C).
  • If bananas are not overripe, place them on a baking sheet and bake for 10-12 minutes until blackened and soft. Let them cool.
  • Mash bananas in a bowl until smooth (some small chunks are okay).

Prepare the Dry Ingredients

  • In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

Cream the Butter & Sugar

  • In another large bowl, beat butter and brown sugar together until light and fluffy.
  • Add eggs one at a time, mixing after each.
  • Stir in vanilla extract.

Add Bananas & Combine

  • Gently mix in the mashed bananas until fully incorporated.

Fold in Dry Ingredients

  • Slowly add dry ingredients to wet ingredients. Use a spatula and fold gently—DO NOT overmix. A few flour streaks are okay!
  • (Optional): Fold in chocolate chips, nuts, or other mix-ins.

Bake the Banana Bread

  • Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
  • Pour the batter into the pan and level it out.
  • Bake at 350°F (175°C) for 50-60 minutes.
  • Check doneness: Insert a toothpick in the center—it should come out clean or with a few crumbs.

Cool & Serve

  • Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack.
  • Slice & enjoy!

Notes

✔️ Storage:
  • Room Temp: Store in an airtight container for 3-4 days.
  • Fridge: Keeps fresh for up to 7 days.
  • Freezer: Wrap slices in plastic wrap & freeze for up to 3 months.
✔️ Make Muffins Instead:
  • Bake in a muffin tin at 350°F (175°C) for 18-22 minutes.
✔️ For a Bakery-Style Look:
  • Sprinkle brown sugar on top before baking for a crisp topping.
  • Place a banana slice lengthwise on top for a decorative touch.