How To Make Banana Bread Recipe

 So you want to know how to make banana bread recipe? Well I’ve got just the thing for you, especially if your bananas are just about to become over-ripe and black. Don’t worry, with my easy step by step recipe anyone can do it.

Today, I am sharing recipes for the Best Banana Bread. This is a simple and easy to make recipe that your friends and family are sure to love!

My Favorite Banana Bread Recipe

With its super-moist texture, buttery banana and brown sugar flavors, incredibly soft crumb, and 1,000+ reviews, this is an undeniably popular banana bread recipe. You need 4 ripe bananas.

One reader, Sharon, says: “I have made plenty of banana breads over the years, but by far this one is my favorite!! Easy to make, perfectly moist without being too ‘cakey’, and full of flavor! Definitely a keeper!”

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

I’ve tried many basic banana bread recipes and this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas out of any banana bread I’ve ever made before. 2 whole cups of mashed banana, which is about 4 large bananas. More banana adds more moisture and flavor to the finished product.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the banana bread ingredients. (No need to clean it– some mashed banana remnants is fine.)

Other Banana Bread Ingredients

• Butter: Use softened butter for a soft texture and irresistible butter flavor.
• Brown Sugar: Use all brown sugar in this recipe. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
• Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
• Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

How to Freeze Banana Bread

I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

Overall, this is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, apple cinnamon bread… try that one next!)

My Favorite Banana Bread

• Prep Time:10 minutes
• Cook Time:65 minutes
• Total Time:3 hours
• Yield:1 loaf

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Description

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You’ll need 4 ripe bananas to begin.

Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
• 2 cups mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Banana bread

• Preparation and cooking time
  • Prep:15 mins
  • Cook:50 mins
• Easy
• Cuts into 8-10 slices

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.

Highlight	Nutrient	Unit
	kcal	268
	fat	13g
	saturates	8g
	carbs	34g
	sugars	24g
	fibre	1g
	protein	3g
low in	salt	0.5g

Ingredients

• 140g butter, softened, plus extra for the tin
• 140g caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Method

• STEP 1Heat oven to 180C/160C fan/gas 4.
• STEP 2Butter a 2lb loaf tin and line the base and sides with baking parchment.
• STEP 3Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• STEP 4Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• STEP 5Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• STEP 6Cool in the tin for 10 mins, then remove to a wire rack.
• STEP 7Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• STEP 8Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Banana Banana Bread

Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it’s by far the best! It’s wonderful toasted!! Enjoy!

Gallery

×Banana Banana BreadSee how to make banana bread that always bakes up moist. It is so delicious we had to name it twice!Read the full recipe after the video.

Recipe Summary

Cook:1 hr 5 minsTotal:1 hr 20 minsPrep:15 minsServings:12Yield:1 loaf

Ingredients

Decrease Serving12Increase ServingAdjustOriginal recipe yields 12 servingsIngredient Checklist

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup brown sugar
• 2 eggs, beaten
• 2 ⅓ cups mashed overripe bananas

Directions

Instructions Checklist

• Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
• Step 2In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Step 3Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.