This homemade Banana Makes the most tender, moist and most aromatic banana bread that is the best you will ever taste! Mix with mature bananas, butter and brown sugar in minutes, and you have this delicious banana bread for dessert, breakfast or snack. It is child-friendly to make it easy to make with basic pantry foods, make-a-head and freezer friendliness and adaptable for nutritional needs.
There is nothing better than the aroma of a fresh banana bread baking in the oven – the warm, nutty fragrance that fills your home and builds the anticipation on the first piece. My recipe is inspired by the version of my grandmother, but updated for even deeper taste with less butter and sugar. Mature bananas of course sweeten this fast bread, so that it is a contact point for the use of these spotted fruits in your kitchen. Regardless of whether you are baking for a cozy dessert or a pleasure, pack it up for lunch or share with friends and neighbors, this banana bread is a winner every time.
Estimated family favorites banana bread!
This best banana bread recipe is an estimated family food that is inspired by the timeless version of my grandmother, but with a modern touch for additional moisture and taste. It is my point of contact when I have to consume mature bananas-and I love the cozy, soothing aroma that is my home! I love to make simple, warm recipes like this that will enjoy the whole family and with them at add a pinch!
Why you will love this best banana bread
- Delicious and moist: The combination of mature bananas and brown sugar creates an incredibly delicate crumb with rich, caramel -like grades.
- Easy to make: Do not need any special equipment – mix by hand or with a mixer in minutes.
- Adaptable: Add nuts and chocolate chips or hold it classic. It is versatile for dietary optimizations such as gluten -free or vegan.
- Fast preparation and baking time: From preparation for the oven in less than 10 minutes and at about an hour.
- Family -friendly: Children approved and perfectly prepared for meals, snacks or breakfast on the go.
Ingredients for the best banana bread
You can find more information in the following recipe card to obtain the full list of ingredients, instructions, notes and estimated nutritional information.
- Overripe bananas: Use bananas with dark spots for the best natural sweetness and moisture. About 3-4 middle bananas result in 1 1/2 cups.
- Dark brown sugar: Add depth with its melace taste. Light brown sugar works to the pinch, but dark is preferred.
- Butter (salted): Room temperature salted butter for wealth. If you use unsalted, add 1/4 teaspoon of salt.
- Egg: Fresh, large eggs at room temperature help to tie the dough.
- All -purpose Flour: For a light texture, replace half with whole grain flour for a more hearty version.
- baking powder: This sourdough gives this quick bread.
- Salt: This improves the taste.
- Vanilla extract: Use a pure vanilla extract and avoid using vanilla aroma in imitation.
- Roasted pecans (optional): Chopped and roasted for crunch. See my roasted pecans recipe.
Change of ingredients
Gluten -free: Use a 1: 1 gluten -free flour mix.
Milk -free: Swap butter with butter on herbal butter.
Vegan/ice -free: Replace eggs with egg replacement (such as bobs red mill), flax egg (1 tablespoon of ground flax + 3 tablespoons of water per egg) or apple sauce (1/2 cup of apple sauce instead of two large eggs + 1 teaspoon of baking powder). Use butter based on plant when making vegans. Here are more egg replacement for your convenience.
Add-ins: Stir in chocolate chips, walnuts, raisins or a little cinnamon to twist a taste.
How to do the best banana recipe
This simple banana bread comes together with simple steps. Mix it by hand, with an electric mixer or in a blender – whatever you choose!
Step by step instructions
Heat your oven. Prepare a 9-inch loib pan according to one of these methods: by line them with parchment paper, spray the interior with back spray or coat it with butter and then easily dust with all-purpose flour. (Make sure that excess flour shake out.)
- In a large bowl, put together the soft butter and brown sugar.
- Crush the overgrown bananas with a fork and put them in the bowl and mix well.
- Beat the eggs one after the other, followed by the vanilla extract.
- Add dry ingredients and gradually stir into the wet ingredients until they are combined – do not mix over to keep them tender.
- Mix the vanilla extract. If you use add-ins (e.g. chopped pecans, chocolate chips or others), fold them into the combined dough.
- Pour the dough into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick introduced in the middle comes clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes and then put it in a rust before cutting to cool it.
- Cut the slices, serve and enjoy the banana bread.
Recipe success tips
- Use ripe bananas: Brown spots and spots on leafing show that they are perfect – they are easy to crush and give natural sweetness.
- Choose Brown Sugar: Makes it particularly moist and tasty. Brauner sugar has molasses that deepen the taste. You can use granulated sugar (white sugar) if you want.
- Use Room temperature ingredients: Leads to an even mixture and a smooth dough.
- Do not over mix: Stir to stir after stirring as soon as the flour is installed to avoid a hard or dry texture.
- Check if it goes to Enence: Check at 50 minutes as the stoves vary. Cover with foil when the top tan too quickly.
- Improve the taste: Use my roasted pecans or roast other nuts if you use it before adding for additional crunch and hookiness.
Recipe variations
Nut -free: Leave out the pecans or replace with seeds such as pumpkin or sunflower.
Banana bread chocolate chip: Add 1 cup of half -sweet chocolate chips to the dough.
Mini bread or muffins: Dough in mini-loaf pans (bake for 25-30 minutes) or muffin forms (bake for 18-22 minutes). My banana -Muffin recipe is a family favorite that I think you will enjoy.
Cinnamon Banana bread: Stir in 1 teaspoon of cinnamon for a warm turn.
Healthy ingredient swap: Use the Greek yogurt instead of half of the butter for additional protein and moisture.
Memory tips
- Cool: Store in an airtight container for up to 5 days. Let the room temperature reach before serving.
- Freeze: Wrap chilled slices or the entire loaf in plastic film and film or freezing safe sack or container and freeze it for up to 3 months. Purchase in the fridge overnight when you are ready to serve.
- Warm up: Heat slices in the toaster or toaster. You can also heat in the microwave for 10-15 seconds.
- Meal preparation tip: Cutting and freezing individually for quick snacks or lunch.
Frequently asked questions
Thanks to mature bananas and brown sugar, it is damp and aromatic and it is easy to make with simple ingredients – and it is customizable!
Yes, use an egg replacement, flax egg or apple sauce for a vegan version.
A toothpick should get out clean and the top should be golden brown.
Mixing or ripe bananas can cause this. Follow the recipe tips for a light crumb and damp banana bread.
More favorite recipes with fruit
South Banana pudding
Kolibri cake
Pumpkin
Chocolate banana bread
Peacher
Why this banana bread is a winner
This recipe transforms simple ingredients into something magical – a banana bread that is comforting, adaptable and always a hit. Whether simple or with butter, it is a favorite enjoyment and a perfect way to use ripe bananas.
I would like to hear how your banana bread develops! Leave a comment, evaluate the recipe or mark me on Instagram @addapinch with #addapinchrecipes.
Preheat the oven to 350 ° F. Prepare a 9-inch loib pan according to one of these methods: by lining them out with parchment paper, spray the interior with back spray or coat it with butter and then easily dust it with all-purpose flour. (Make sure that excess flour shake out.) Put it aside.
Mix butter and sugar smooth. Add bananas with Püremian joining and beat until well mixed. Add eggs individually and integrate completely after each egg.
Add flour and mix smoothly. Add baking powder, salt and vanilla extract and stir it until well combined. Stir in the nuts if used. Pour the dough into the prepared pan.
Bake until golden brown and a wooden skewer when it comes out in the middle, about 1 hour.
- Gluten -free: Use a 1: 1 gluten -free flour mix.
- Milk -free: Swap butter with butter on herbal butter.
- Vegan/ice -free: Replace eggs with egg replacement (such as bobs red mill), flax egg (1 tablespoon of ground flax + 3 tablespoons of water per egg) or apple sauce (1/2 cup of apple sauce instead of two large eggs + 1 teaspoon of baking powder). Use butter based on plant when making vegans. Here are more egg replacement for your convenience.
- Add-ins: Stir in chocolate chips, walnuts, raisins or a little cinnamon to twist a taste.
- Cool: Store in an airtight container for up to 5 days. Let the room temperature reach before serving.
- Freeze: Wrap chilled slices or the entire loaf in plastic film and film or freezing safe sack or container and freeze it for up to 3 months. Purchase in the fridge overnight when you are ready to serve.
- Warm up: Heat slices in the toaster or toaster. You can also heat in the microwave for 10-15 seconds.
- Meal preparation tip: Cutting and freezing individually for quick snacks or lunch.
Nutrition
Serving size: 1Slice
Calories: 224Kcal
Carbohydrates: 30G
Protein: 3G
Fat: 11G
Fiber: 2G
Nutritional information is calculated automatically and should only be used as an approximation.
Enjoy!
Robyn XO
