Easy Homemade Banana Bread Recipe
There’s nothing quite like the warm, comforting aroma of banana bread filling your kitchen. This easy homemade banana bread recipe is perfect for beginners and seasoned bakers alike—simple, moist, and packed with flavor. Whether you’re using up overripe bananas or craving a cozy treat, this foolproof recipe guarantees delicious results every time.
Banana bread has humble roots, originating during the Great Depression as a way to avoid wasting overripe bananas. Today, it’s a beloved staple, often enjoyed as a breakfast snack or dessert. Plus, bananas add natural sweetness and nutrients like potassium and fiber, making this bread a slightly healthier indulgence.
Why You’ll Love This Recipe
- No fancy equipment needed – Just a bowl, spoon, and loaf pan.
- Pantry-friendly ingredients – Uses basics you likely already have.
- Customizable – Add nuts, chocolate chips, or spices to suit your taste.
- Perfect for meal prep – Stays fresh for days or freezes well.
Easy Homemade Banana Bread Recipe
Ingredients
- 3 ripe bananas (the spottier, the better!)
- 1/3 cup melted butter (or coconut oil for dairy-free)
- 3/4 cup granulated sugar (or brown sugar for deeper flavor)
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier twist)
- Optional mix-ins: 1/2 cup chopped walnuts, chocolate chips, or cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl with a fork until smooth but slightly chunky.
- Mix in the melted butter, sugar, egg, and vanilla until well combined.
- Stir in the baking soda and salt, then gently fold in the flour until just incorporated (don’t overmix!).
- Add optional mix-ins like nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Time & Servings
- Prep time: 10 minutes
- Cook time: 55 minutes
- Total time: 1 hour 5 minutes
- Servings: 10 slices
Nutritional Info (per slice)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 196 | 34g | 6g | 3g |
Pro Tips for Perfect Banana Bread
- Use overripe bananas – They’re sweeter and mash easier.
- Don’t overmix the batter – A few lumps are okay for a tender crumb.
- Check for doneness early – Ovens vary; start testing at 50 minutes.
- Let it cool – Slicing too soon can make it gummy.
- Store properly – Keep wrapped at room temp for 3 days or freeze for up to 3 months.
Ingredient Substitutions
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour, gluten-free flour blend |
| Granulated sugar | Brown sugar, coconut sugar, or honey |
| Butter | Coconut oil or unsweetened applesauce (for lower fat) |
| Egg | 1 tbsp flaxseed meal + 3 tbsp water (vegan option) |
FAQs
Can I make banana bread without eggs?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) or 1/4 cup yogurt for binding.
Why did my banana bread turn out dense?
Overmixing the batter or using too much flour can cause density. Measure flour by spooning it into the cup (not scooping) and mix just until combined.
Can I use frozen bananas?
Absolutely! Thaw frozen bananas first, drain excess liquid, and mash as usual. They work great in this recipe.
Now you’re ready to bake the best homemade banana bread! Share your creations with us—nothing beats a warm slice with a cup of coffee. Happy baking!
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