Homemade Banana Bread – Budget Bytes

Homemade Banana Bread – Budget Bytes

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One day a friend told me how she used to be So in love With the Starbucks banana bread, and I could only think about how the price for a disc is probably more than it costs to make a whole loaf, so me had Work on a dupe. It took about eight attempts, but I finally made a homemade banana bread recipe that melted super rich, moist and totally delicious. And the best thing about it? In the end it cost about $ 0.52 per disc. 😱 Take that, ‘Bucks! However, this recipe is so good that I have dreamed of it since then. 🤤 Now the question is, is it wrong to do it every single weekend?

The front view of a cut loaf of banana bread on a woodcut board.
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“Perfect! My husband loves banana bread, and I used another recipe that came out well, but I knew that it could be better. I switched to her recipe (without saying the husband), and it was so much better! Thanks for another goalkeeper.”

Barbara T.

Simple recipe for banana bread

There are So many Various recipes for banana bread out there, and they create bread that differ in color, size, shape, texture and of course in color, size, shape, texture and of course. My goal for this recipe was to create a loaf that was super soft and moist, had a really well -distinguished banana taste, the loaf had to go to a beautiful dome shape (not a flat brick) and was not too brown. It took a combination of ingredients and techniques, but I finally got that perfect Laib made of homemade banana bread.

Homemade banana bread

This homemade banana bread recipe is super rich, moist and melting in the mouth. It is the perfect pleasure on Saturday morning!

Overhead view of a slice of banana bread spread out with butter.Overhead view of a slice of banana bread spread out with butter.

  • 4 Tbsp salted butter, room temperature* ($ 0.50)
  • 1/4 cup Food oil* ($ 0.16)
  • 1/2 cup granulated sugar ** ($ 0.48)
  • 1/2 cup brown sugar ** ($ 0.24)
  • 1.5 Cup Mature bananas (approx. 3-4 bananas) *** ($ 0.78)
  • 2 large Egg ($ 1.34)
  • 1 TSP Vanilla extract ($ 0.65)
  • 2 Cup All -purpose flour ($ 0.36)
  • 1 TSP baking powder ($ 0.01)
  • 1/2 TSP Salt ($ 0.02)
  • 1/4 TSP ground nutmeg ($ 0.02)
  • 1/4 TSP Cinnamon ($ 0.02)
  • 1/2 cup chopped walnuts (optional) ($ 1.68)

  • Preheat the oven to 350ºF. Put the room temperature butter, the food oil, the granulated sugar and brown sugar in a mixed bowl. Use a hand mixer or a blender to beat the ingredients together until you get light and creamy.

  • Crush the bananas well, then add with butter and sugar into the mixed bowl, together with the eggs and vanilla extract. Use the mixter again to beat the ingredients together until they are smooth.

  • Stir together in a separate mixing bowl flour, baking powder, salt, nutmeg and cinnamon until they are well combined.

  • Pour the flour mixture into the bowl wet ingredients and fold it together until it is combined. Do not over mix.

  • Add the chopped walnuts into the bowl and fold it together carefully to combine again.

  • Grease an 8.5 “x 4.5” “loaf pan with butter or oil, add the dough and smooth it evenly into the pan.

  • Bake the banana bread in the preheated 350 ° F furnace for 60 minutes or until it is deep golden brown, has a crack in the middle, and a toothpick in the middle comes out clean (crumbs are fine, but the wet dough is not).

  • Let the loaf cool down in the pan for about 5 minutes, then carefully remove it from the pan and let it cool on a rust. Cooled, cut, serve and enjoy!

Banana muffins instructions

  • Prepare the dough as listed above and then divide it between 12 fountains of a muffin form with standard size.

  • Bake the banana muffins for 30 minutes in the preheated 350ºF oven or until they have risen in the middle, are nice and browned, and a toothpick inserted in the middle comes out clean (crumbs are okay, but no wet dough).

See how we calculate the recipe costs here.

*I used a combination of butter and oil for this recipe. butter gives the bread a lot of rich taste while oil Hold the loaf super damp after it cools down in a way that the butter cannot. It is a two-two aroma texture punch!
**The use of a combination of brown and white sugar again maximizes the taste and texture. Brown sugar adds a deep taste and helps to moisturize the loaf white sugar Current goods without making the dough too heavy.
***You must Use very mature bananas. How, half brown ripe. As a result, it ensures the bread enough sweetness, moisture and banana taste. Investigation bananas give you a dry, boring loaf. Make the best of it and freeze your overripe bananas so that you never waste.

Portion: 1SliceCalories: 288KcalCarbohydrates: 40GProtein: 4GFat: 13GSodium: 233mgFiber: 2G

Read our disclaimer of full diet here.

How to gradually take photos of banana bread

Butter, oil and sugar added to a mixing bowl. Butter, oil and sugar added to a mixing bowl.

Cream the sugar: Preheat the oven to 350ºF. Add 4 tablespoons of room temperature salted butter, ¼ cup of cooking oil, ½ cup of white sugar and ½ cup of brown sugar into a mixing bowl.

Butter and sugar in the mixed bowl.Butter and sugar in the mixed bowl.

Use a hand mixer or a blender to cream butter, sugar and oil until it looks light and creamy.

Bananas pressed in a measuring cup with a fork.Bananas pressed in a measuring cup with a fork.

Mash the Bananas: Mash 3-4 bananas or until you have 1.5 cups of banana with mashed.

Banana, eggs and vanilla that are added to the butter and sugar mixture.Banana, eggs and vanilla that are added to the butter and sugar mixture.

Make the dough: Add the banana, two large eggs and 1 teaspoon of vanilla extract into the bowl with cream butter and sugar. Use the mixer to mix the ingredients smoothly.

Dry ingredients are poured into the bowl wet ingredients. Dry ingredients are poured into the bowl wet ingredients.

In a separate bowl, 2 cups of all -purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg and ¼ tl cinnamon to well combined together. Pour the flour mix with the wet ingredients into the bowl and then fold it together until you form a wet dough. Do not over mix.

Holded walnuts are folded into the banana bread. Holded walnuts are folded into the banana bread.

Add half a cup of chopped walnuts to the dough and fold briefly to combine.

Banana bread matter smoothed into a bread pan. Banana bread matter smoothed into a bread pan.

Pour into a loib pan: Grease a standard bread pan with 8.5 “x 4.5” bread. Pour the dough into the pan and then distribute it evenly.

Baked banana bread in the bread pan. Baked banana bread in the bread pan.

Bake and shit: Bake the bread for 60 minutes or until it is cracked in the middle of the middle, and a toothpick inserted into the middle comes out clean. Let the bread cool down in the pan for about 5 minutes, carefully remove it from the pan and let it cool down on a rust.

Cooled up once, cut the bread into slices and enjoy it!

Butter is smeared onto a piece of banana bread.Homemade Banana Bread – Budget Bytes

I did a lot of bread during the development of this recipe. Here are some tips that I have found that help you get the absolutely best banana bread ever (even if it is your first time!):

  1. Muffeln. This recipe also bakes very well as muffins. Prepare the dough in the recipe listed below, but divide the dough between 12 fountains in a muffin form in standard size. If you bake the bananas in a preheated 350 ° F -oven for about 30 minutes, or until the muffins have risen completely in the middle, you are nicely browned, and a toothpick that was inserted into the middle of the muffins comes out clean (crumbs, but no wet dough).
  2. Make sure your bananas are very ripe. The sugar content of bananas increases with traveling. The tires they are, the sweeter the bread becomes and the banana taste becomes more pronounced.
  3. Use a fork. If you don’t have a blender, you can still make this delicious bread. Whisk the oils and sugar with a fork or a whisk. I also like to crush the bananas with a fork.
  4. Do not mix the dough. If you stir the bread dough too much or too hard, a rubber -like texture is generated in the baked loaf. Fold the wet and dry ingredients together until they are evenly combined.
  5. Preheat the oven. This is not negotiable when baking. The sudden exposure to high heat (instead of a slow climb of an unpopored oven) helps the RAIB to rise properly.
  6. Use another mix. The walnuts in this recipe are optional, but I love the contrast in taste and texture that add to bread. You can also replace chocolate chips if this is your jam or try my chocolate bananas.

Storage instructions

I could not eat this whole RAIB banana bread for myself within a few days, but if you are not a champion eater as I am, you can keep the remains. After baking, make sure the bread is cool and cut it into thick slices. The cut bread can be stored in an airtight container for 4-5 days or can be frozen for longer storage.

To freeze the slices, place parchment paper between the windows to prevent them from gluing and put them in a freezer bag in gallon size. Individual slices can be removed and thawed at room temperature or briefly made microwaves to heat up.

Lighter bread recipes

If you have mastered banana bread, try these other fast and simple bread recipes:

Our recipe for banana bread was originally released on March 3rd. It was tested, revised and released again to be better than ever before 4/24/25.

(Tagstotranslate) All -purpose flour

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