Homemade Banana Bread Recipe

 

Introduction

Banana bread is one of those magical recipes that feels like a hug in food form. Whether you’re trying to rescue those overripe bananas on your counter or just craving something warm and comforting, this classic banana bread never disappoints. It’s simple, forgiving, and can be whipped up in about an hour.

I’ve made this recipe more times than I can count — often with kids running around, laundry waiting, or on a quiet Sunday morning. It always turns out soft, moist, and just the right amount of sweet. Let’s dive in!
Ingredients

 

 

 

Base ingredients:

3 ripe bananas (the riper, the better)

1/3 cup melted butter (unsalted or salted)

3/4 cup granulated sugar (or 1/2 cup for less sweetness)

1 large egg, beaten

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 1/2 cups all-purpose flour

Optional add-ins:

1/2 cup chopped walnuts or pecans

1/2 cup chocolate chips

1/2 tsp 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 using a fork until smooth (a few lumps are okay!).

Mix in wet ingredients: Add melted butter, sugar, egg, and vanilla to the mashed bananas. Stir well to combine.

Add dry ingredients: Sprinkle in the baking soda and salt. Stir in the flour gently — mix just until no flour streaks remain.

Fold in extras (if using): Nuts, chocolate chips, or cinnamon go in now. Stir just enough to evenly distribute.

Pour into pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

 

 

Hints for Success

Use very ripe bananas — the

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 using a fork until smooth (a few lumps are okay!).

Mix in wet ingredients: Add melted butter, sugar, egg, and vanilla to the mashed bananas. Stir well to combine.

Add dry ingredients: Sprinkle in the baking soda and salt. Stir in the flour gently — mix just until no flour streaks remain.

Fold in extras (if using): Nuts, chocolate chips, or cinnamon go in now. Stir just enough to evenly distribute.

Pour into pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

 

 

Hints for Success

Use very ripe bananas — the darker and spottier the peel, the sweeter and more flavorful your bread.

Don’t overmix the batter after adding flour; it can make the bread tough.

Check doneness with a toothpick; ovens vary, so start checking around the 50-minute mark.

Let the bread cool fully before slicing if you want clean, neat slices — or slice warm for that fresh-baked comfort.

 

 

 

Health Benefits

Banana bread can be surprisingly wholesome, especially with a few tweaks. Bananas are rich in potassium and fiber, and using less sugar or whole wheat flour can add a healthy twist.

Bananas support heart health and digestion.

Nuts add healthy fats, protein, and a satisfying crunch.

Homemade versions contain fewer preservatives and more control over ingredients.

Nutritional Information (Per serving)

(Based on 10 slices, without add-ins)

Calories: ~210

Fat: 8g

Carbohydrates: 34g

Sugars: 15g

Fiber: 2g

Protein: 3g

Note: Add-ins like nuts or chocolate chips will increase calorie and fat content.
Variations and Substitutions

Vegan version: Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 2.5 tbsp water).

Gluten-free: Use a 1:1 gluten-free flour blend.

Dairy-free: Use coconut oil or plant-based butter instead of regular butter.

Low-sugar: Reduce sugar to 1/2 cup or use a natural sweetener like honey or maple syrup.

Add texture: Stir in shredded coconut, sunflower seeds, or dried fruit.

 

 

 

Frequently Asked Questions (FAQs)

Q: Can I freeze banana bread?
Yes! Wrap slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or microwave individual slices.

Q: Can I make this into muffins?
Absolutely! Divide the batter into a greased muffin tin and bake at 350°F for 18–22 minutes.

Q: Why is my banana bread dry?
It’s likely overbaked. Check your oven temperature with an oven thermometer, and start testing doneness at 50 minutes.

Q: How do I store banana bread?
Wrap it tightly and keep at room temperature for 3–4 days, or refrigerate for up to a week.

 

 

Conclusion

There you have it — a banana bread recipe that’s cozy, customizable, and just downright delicious. It’s perfect for breakfast, an afternoon snack, or even dessert. Best of all, it’s one of those recipes that welcomes tweaks and improvisation, so don’t be afraid to make it your own.

 

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