Would you like to know recipe how to make banana bread? I personally love this recipe because it blends bananas, walnuts and chocolate together in one heavenly slice. I created this recipe so that you could enjoy it too!
Easy banana bread recipe anyone can make. Mix the dry and wet ingredients separately, then add them together until incorporated. Use the best bananas you can find for this. Take the time to make it, and enjoy! I hope you love it as much as we did.
Recipe How To Make Banana Bread
You’ll love this easy to make delicious and Moist homemade Banana Bread fresh from the oven. It’s simple, moist, and tasty with the banana the star and with just the right amount of sweetness. Perfect with a cold glass of milk, hot coffee, tea or just eat as is!
Banana Bread
This banana bread looks so appetizing after you pull it out from the oven. It has a delightful golden brown caramelized crust. It’s my go-to recipe whenever I have over-ripe bananas laying sitting on my countertop. Sometimes depending on my mood or the season of the year, I add some warm spices like Ground Cinnamon or Nutmeg for a distinctive flavor.
For this Banana Bread, I added some chopped pecans for a little extra crunch. However, you can add your own tweak to it like raisins, craisins, or walnuts.
It’s so easy to make this Banana Bread – simply mix the dry ingredients together in a bowl and set aside. Mix the wet ingredients together in another bowl. Then combine both the wet and the dry ingredients together. The result will be a thick sweet batter that is full of mashed bananas. Scrape the batter inside your prepared pan, bake and you are done!
This Banana Bread has a decent amount of bananas for a more moist loaf and more robust banana flavor. However, the banana taste is not too overwhelming. Be sure to let your bananas become fully ripe with lots of brown on the skin before you use it.
You will need overripe bananas for this recipe in order to get that lovely, moist texture and abundant flavor. I usually freeze overripe ripe bananas until I have sufficient for a recipe, so there’s no need to throw out the odd black ones – and if you feel like making Banana Bread or banana muffins and all you have is just the yellow ripe bananas, you don’t have to wait for them to become overripe, simply place them in a baking tray and bake in a 350F preheated oven for about ten minutes or till the skin turns brown-black.
Notes:
It’s very important not to over mix the batter. The batter does not have to be smooth like a cake batter. Over mixing it will result in tough, rubbery bread.
Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it’s easy to make—one bowl, no need for a mixer!
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?
Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.
The beauty of this banana bread recipe is you don’t need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.
How To Make Banana Bread
Ifirmly believe that banana bread is something you should be able to make anytime and anywhere, with a mixer or with a fork, in a loaf pan or in a muffin tin — whenever you have a few bananas going soft and freckly. Banana bread, I’m pretty sure, is at least 50 percent of the reason bananas exist.
Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. An hour of waiting while your house fills with tempting aromas and then you’ll be snacking on your very own slice of warm, fresh-baked banana bread
Only Use the Ripest Bananas
Just about the only requirement for making banana bread is that you use ripe bananas. Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then it’s banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make your bread even more strongly banana-flavored and richer.
Let’s also talk for a second about mashing. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you are anti-chunk and like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.
A Very Forgiving Recipe
With a very few variations, the recipe I give below is universal to almost every church or community cookbook written in the last 50 years. It’s definitely time-tested! It uses ingredients most commonly found in our pantries: white all-purpose flour, granulated sugar, butter, eggs, milk, and baking soda.
But when I say this is a forgiving recipe, I mean it. You can swap up to half the flour for whole wheat or another favorite whole-grain flour. You can use brown sugar instead of white (which makes a denser, moister bread) or another sugar altogether. You can use margarine or oil for the butter and almond milk, kefir, buttermilk, or even water for the liquid. The bread will be fine with just one egg. I’ve never tested it without eggs, but I suspect this would still make a perfectly snackable loaf.
My point here is that you can still make banana bread even if you find yourself short on one of the other ingredients (except the baking soda — you need that!). You can also get creative and play with these base ingredients to your heart’s content.
Using a Mixer vs. a Fork
If it weren’t already clear by this point, the implied subtitle of this recipe is “don’t fuss; make it easy.” If you find it easier to make a recipe like this in a stand mixer or with a hand mixer, then that’s the method you should use. Personally, I prefer to make it by hand in a bowl the way my mother taught me — that feels somehow easier to me even though the same number of bowls get dirtied.
If you use a mixer, you have two options: you can melt the butter as directed and follow the recipe exactly, or you can leave the butter softened and cream it with the sugar. Creaming the softened butter and sugar will make your banana bread lighter and more cake-like with a finer texture; melted butter makes the bread denser and less crumbly.