Best Easy Banana Bread Recipe
why make this recipe
This banana bread recipe is the best and easiest you’ll find. It uses simple ingredients that you likely already have at home. The result is a moist and delicious loaf that is perfect for breakfast, snacks, or dessert. Plus, it’s a great way to use up overripe bananas that might otherwise go to waste.
how to make Best Easy Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas, mashed (about 1 ¼ cups)
- 3/4 cup granulated sugar (can use a combination of brown sugar and granulated sugar)
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup sour cream (plain Greek yogurt can be used instead)
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Spray an 8½ x 4½ inch loaf pan with nonstick cooking spray or grease and flour the sides and bottom. You can also butter the pan and sprinkle it with sugar or a sugar-cinnamon mixture. Set the pan aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- In a large bowl, mash the ripe bananas using a potato masher, fork, or mixer. It’s okay to leave some small chunks; the texture doesn’t need to be completely smooth.
- To the mashed bananas, whisk in the sugar, eggs, melted and cooled butter, sour cream (or Greek yogurt), and vanilla extract until combined.
- Gently fold the dry ingredients into the wet banana mixture just until combined. Avoid overmixing to keep the bread tender. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil for the last 10 minutes of baking.
- Remove the bread from the oven and let it cool in the loaf pan on a cooling rack for 15 to 20 minutes. Carefully invert the pan to remove the banana bread, then let it cool completely on the rack for at least another hour before slicing and serving.
how to serve Best Easy Banana Bread
You can enjoy banana bread warm or at room temperature. Slice it up and spread a little butter on top for added richness. It’s also delicious with a drizzle of honey or a smear of cream cheese. For a tasty twist, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
how to store Best Easy Banana Bread
Store banana bread at room temperature in an airtight container or tightly wrapped in plastic wrap to keep it fresh. It will stay good for about 3-4 days. If you want to keep it longer, you can freeze it. Wrap the loaf in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months.
tips to make Best Easy Banana Bread
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; a few lumps are okay.
- For extra flavor, add chocolate chips or nuts to the batter before baking.
- Try different sweeteners like brown sugar for a richer taste.
variation
You can easily customize this banana bread by adding ingredients like chocolate chips, walnuts, or even dried fruit. Some people enjoy adding spices like cinnamon or nutmeg for an extra flavor kick.
FAQs
Can I make this banana bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Just make sure it has xanthan gum for better texture.
What can I do with leftover banana bread?
You can toast it for breakfast, use it in a bread pudding, or make a delicious French toast with slices of banana bread.
How can I tell if my banana bread is done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your banana bread is ready. If it’s gooey, give it a few more minutes in the oven.
Best Easy Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Spray an 8½ x 4½ inch loaf pan with nonstick cooking spray or grease and flour the sides and bottom.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- In a large bowl, mash the ripe bananas using a potato masher, fork, or mixer. It’s okay to leave some small chunks.
- To the mashed bananas, whisk in the sugar, eggs, melted and cooled butter, sour cream (or Greek yogurt), and vanilla extract until combined.
- Gently fold the dry ingredients into the wet banana mixture just until combined. Avoid overmixing to keep the bread tender.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center.
- If the top browns too quickly, tent with aluminum foil for the last 10 minutes of baking.
- Remove the bread from the oven and let it cool in the loaf pan on a cooling rack for 15 to 20 minutes.
- Carefully invert the pan to remove the banana bread, then let it cool completely on the rack for at least another hour before slicing and serving.