Banana Bread

One lazy Saturday afternoon I noticed three overripe bananas on the counter and instead of tossing them I decided to bake something cozy and delicious and that was the first time I ever made banana bread from scratch. The warm vanilla-scented air that filled my kitchen and that first slice with its soft crumb and sweet banana flavor had me instantly hooked.

Now banana bread is one of those feel-good recipes I make again and again and it’s perfect for breakfast dessert or just a midday treat and I love how it brings together simple ingredients and transforms them into something truly comforting and satisfying.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ripe bananas – The heart of the recipe and they add moisture and sweetness
• All-purpose flour – Forms the base and gives structure to the loaf
• Baking soda – Helps the bread rise and become light and fluffy
• Salt – Enhances flavor and balances the sweetness
• Brown sugar – Adds rich sweetness and keeps the crumb tender
• Eggs – Bind the batter and add richness
• Butter or oil – Keeps the bread moist and adds flavor
• Vanilla extract – Adds warmth and depth to the flavor
• Optional mix-ins (walnuts, chocolate chips, raisins) – Add texture and extra flavor

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients
• Fork or potato masher – To mash the bananas smoothly
• Whisk – For mixing the batter evenly
• Measuring cups and spoons – For accuracy in baking
• Loaf pan – To shape the bread and bake it evenly
• Oven – Bakes the banana bread to golden perfection
• Toothpick – To check doneness in the center of the loaf

Instructions

Step 1:

I preheat my oven to 350°F and grease a loaf pan or line it with parchment paper

Step 2:

In a bowl I mash the ripe bananas with a fork until smooth and slightly chunky

Step 3:

Then I whisk in the brown sugar melted butter eggs and vanilla extract until the mixture is fully blended

Step 4:

In a separate bowl I combine the flour baking soda and salt and then gently stir the dry ingredients into the banana mixture

Step 5:

If I’m adding mix-ins like chocolate chips or walnuts I fold them in gently at this stage

Step 6:

I pour the batter into the prepared loaf pan and smooth out the top

Step 7:

I bake the banana bread for 55 to 65 minutes or until a toothpick inserted in the center comes out clean

Step 8:

Once out of the oven I let it cool in the pan for about 10 minutes then transfer it to a wire rack

Tips

Use extra ripe bananas with brown spots for the best flavor

Add a sprinkle of raw sugar on top before baking for a sweet crunchy crust

Banana bread freezes well so I like to double the batch and save one loaf for later

Ways to Serve

Serve warm with a pat of butter or nut butter

Enjoy a slice with coffee or tea as an afternoon snack

Top with yogurt and fresh fruit for a healthy breakfast

Frequently Asked Questions

Can I freeze banana bread?

Yes banana bread freezes well just wrap it tightly and thaw when ready to eat

Can I make it dairy-free?

Absolutely use a plant-based butter or oil and a dairy-free milk if needed

What if I don’t have brown sugar?

You can use white sugar or even a mix of white sugar and a tablespoon of molasses

See You in the Kitchen

I hope you bake this banana bread soon and find the same cozy comfort I do with every slice and it’s a great way to use up bananas and share something sweet with the people you love. Let me know how yours turns out and what fun mix-ins you try!

Happy Cooking!

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