This simple banana bread recipe yields the most moist and flavorful loaf using just one bowl and common ingredients from your pantry: no mixer needed!
My family consumes a lot of bananas, so there are often a few overripe blackened ones hiding in my fruit bowl at that ideal stage of sweetness. This hassle-free banana bread recipe is perfect for those brown and black bananas, as it requires minimal effort to prepare!
It demands no unique ingredients and no mixer: you can whip it up using just a single bowl. I’ve also created numerous fun variations, allowing you to reinvent it regularly!
Reasons to Love This Recipe
I’ve shared several banana bread recipes (here are my top 10 picks). However, this is my favorite classic, straightforward method. Here’s what makes it special:
– Super easy: No stand mixer, no complicated techniques: just a bowl and a wooden spoon.
– Delicious taste: Melted butter delivers a rich, cake-like consistency. The vanilla and cinnamon add warm undertones, and the sweetness is just right.
– Easy to adapt: Stick with the basic recipe, or switch things up with brown butter, chocolate chips, or a glaze.
How to Create Easy Banana Bread
This banana bread recipe is very straightforward. Here’s a summary of the basic steps:
1. Line your loaf pan with parchment paper that goes up two sides. This helps with lifting the loaf out later.
2. Begin by mashing the bananas directly in my mixing bowl, whisk in the eggs, and then add the sugar, melted butter, and vanilla.
3. Mix in the dry ingredients (flour, baking powder, salt, cinnamon). Be cautious not to overmix, as this can create holes in the crumb.
4. Bake the bread for 55 to 60 minutes, until the top bounces back when touched and the internal temperature reaches 200F.
Butter vs. Oil in Banana Bread
This recipe uses melted butter, but you can opt for a neutral oil if you prefer. Oil enhances the moisture and provides a slightly spongier texture. While I prefer butter for its richer taste, oil is great for a dairy-free option.
If you choose butter, you can also make brown butter banana bread, which is extra tasty! Preparing browned butter by cooking it for a few minutes until it achieves a golden brown color adds nutty caramel flavors that enhance this recipe.
Pan Size and Baking Duration
This recipe is suitable for both a 9 x 5″ and an 8 x 4″ loaf pan. If using the 8 x 4″ pan, you might need to extend the baking time by a few minutes.
The bread is finished when the top springs back lightly when pressed and a toothpick inserted in the center comes out with just a few moist crumbs.
Ways to Personalize Your Banana Bread
This basic recipe offers great versatility. I enjoy adding toasted pecans or walnuts for banana nut bread. You can also mix in chocolate chips into the batter, plus a few sprinkled on top before baking.
For a fruity twist, try mixing in blueberries like in my Blueberry Banana Bread. Coat 1½ cups of berries with a tablespoon of flour beforehand to keep them from sinking. Or explore my other variations:
You can also top it with cinnamon sugar: mix 2 tablespoons of sugar with ½ teaspoon of cinnamon and sprinkle over the batter before baking. Additionally, you can drizzle the bread (once cooled) with my Vanilla Glaze, Maple Glaze, or the salted caramel glaze found in my Brown Butter Banana Bread.
Serving Ideas
This simple banana bread, served warm with a spread of softened butter or peanut butter, is perfection. For breakfast, I love pairing it with scrambled eggs and fresh fruit. It also makes a fantastic afternoon snack alongside a latte or cappuccino.
For an indulgent brunch, consider preparing Banana Bread French Toast. Alternatively, serve warm slices with vanilla ice cream, a drizzle of salted caramel, and chopped pecans for a delightful dessert.
How to Preserve Banana Bread
Banana bread maintains its freshness for around 5 days at room temperature when tightly wrapped in aluminum foil. I sometimes keep it in the fridge, extending its life to about 10 days, though the texture may become slightly denser.
For longer-term storage, I slice the cooled bread, wrap individual pieces in plastic wrap, and store them in a freezer bag. Frozen banana bread remains good for up to 3 months. You can toast slices straight from frozen for a quick breakfast, or let them thaw at room temperature for 20 minutes.
Common Questions
Can I use frozen bananas for banana bread?
Absolutely! Peel and slice them before freezing, then fully thaw them before using. They will release quite a bit of liquid upon thawing, so be sure to incorporate that liquid into your batter as it provides concentrated banana flavor.
Why is my banana bread dense or gummy?
This is often due