Homemade Banana Bread

Homemade banana bread needs few ingredients and little time. You mash ripe bananas, mix wet and dry ingredients, and bake. The result is a warm loaf with a brown top and soft crumb. It stays good for days and is easy to change with add-ins.

why make this recipe

This banana bread is easy, comforting, and uses ripe bananas you likely have at home. It makes a soft, moist loaf that works for breakfast, snack, or a simple dessert.

how to make Homemade Banana Bread

Make the batter in three steps: mix dry ingredients, cream butter and sugar then add eggs and banana, and finally fold in the dry mix. Pour into a loaf pan and bake until a skewer comes out clean. Let it cool before slicing.

Ingredients :

• 1 3/4 cups (225g) all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 2/3 cups (400g) mashed ripe bananas (4-ish medium sized bananas)

Directions :

1. Preheat your oven to 350°F. Grease a 9×5″ loaf pan and line the pan with parchment paper covering the bottom and going up and over the long sides. Set aside.
2. In a medium bowl, whisk together your flour, baking soda and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Whisk in both eggs and the vanilla extract until combined.
5. Next, mix in the mashed bananas. The mixture will look a little grainy – that’s fine!
6. Finally, add in the dry ingredients and mix together until everything is just combined. Take care not to over mix!
7. Pour the batter into your prepared loaf pan.
8. Bake in the center of your preheated 350°F oven for 50 to 60 minutes or until it turns a rich brown color on top and a skewer inserted into the center comes out clean with a few moist crumbs. If the outside is browning too quickly, loosely tent the bread with aluminum foil and continue baking until cooked through.
9. Cool the banana bread for about 15 to 20 minutes in the pan then turn onto a wire rack to finish cooling before slicing and serving. Serve warm or room temperature.

how to serve Homemade Banana Bread

Slice the bread and serve warm with butter or cream cheese. You can also toast slices and add a little jam or honey. It pairs well with coffee or tea.

how to store Homemade Banana Bread

Wrap the cooled loaf in plastic wrap or place slices in an airtight container. Store at room temperature for 2 to 3 days. For longer storage, freeze wrapped slices for up to 2 months. Thaw at room temperature or toast straight from frozen.

tips to make Homemade Banana Bread

• Use very ripe bananas with brown spots for the best flavor and sweetness.
• Measure flour by spooning into the cup and leveling for accurate results.
• Do not overmix after you add flour. Mix until just combined.
• If the top browns too fast, cover with foil halfway through baking.
• Bring eggs and butter to room temperature so they mix smoothly.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) or 1/2 cup chocolate chips to the batter.
• Swap 1/4 cup of sugar for brown sugar for a deeper flavor.
• Stir in 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg for spice.

FAQs

Q: Can I use frozen bananas?

A: Yes. Thaw them first and drain any excess liquid, then mash and use as usual.

Q: How do I know when the bread is done?

A: A skewer or toothpick in the center should come out clean with a few moist crumbs. The top should be a rich brown.

Q: Can I make muffins instead of a loaf?

A: Yes. Bake in a muffin pan at 350°F for about 18–22 minutes. Check with a skewer.

Q: Can I reduce sugar?

A: You can reduce sugar a little, but the bread will be less sweet and may be denser.

Conclusion

For a visual guide, you can watch a video version of a moist banana bread recipe at Moist Banana Bread Recipe (VIDEO) – NatashasKitchen.com. For another step-by-step recipe with tips and a video, see Banana Banana Bread Recipe (with Video) – Allrecipes.

this …

Homemade Banana Bread

This easy banana bread recipe makes a soft and moist loaf using ripe bananas, perfect for breakfast, snacks, or desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled Measure flour by spooning into the cup and leveling for accurate results.
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, room temperature Bring to room temperature for smooth mixing.
• 3/4 cup granulated sugar You can swap 1/4 cup of sugar for brown sugar for a deeper flavor.
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 2/3 cups mashed ripe bananas (about 4 medium) Use very ripe bananas with brown spots for best flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Batter Mixing

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Whisk in the eggs and vanilla extract until combined.
3. Mix in the mashed bananas. The mixture will look a little grainy, which is fine.
4. Add in the dry ingredients and mix until just combined. Do not overmix!

Baking

1. Pour the batter into the prepared loaf pan.
2. Bake in the center of the preheated oven for 50 to 60 minutes or until a skewer inserted comes out clean with a few moist crumbs.
3. If the top browns too quickly, loosely tent with aluminum foil and continue baking until cooked through.
4. Cool the banana bread in the pan for about 15 to 20 minutes, then turn onto a wire rack to finish cooling before slicing.

Notes

Wrap the cooled loaf in plastic wrap or place slices in an airtight container. Store at room temperature for 2 to 3 days. For longer storage, freeze wrapped slices for up to 2 months. Thaw at room temperature or toast straight from frozen. This bread pairs well with butter, cream cheese, or jam, and is excellent with coffee or tea.