1 banana bread recipe

Written ByJenny Smyth Posted on
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The Best 1 banana bread recipe

I’m so excited to share with you my favorite banana bread recipe that’s been a staple in our household for years. This moist and delicious bread is perfect for any occasion, whether it’s a quick breakfast, a snack, or a dessert. I love how it’s made with simple ingredients that are easy to find in most grocery stores.

The best part is that it’s incredibly versatile – you can top it with nuts, chocolate chips, or even leave it plain for a classic taste. My kids adore helping me mix the batter and watching the loaves rise in the oven. It’s a great way to get them involved in the kitchen and teach them about measurements and mixing.

As a busy mom, I appreciate how this recipe is quick to make and always turns out perfectly. I’ve served it at family gatherings, potlucks, and even as a special treat after dinner. It’s a crowd-pleaser for sure!

My husband loves how it pairs with a warm cup of coffee or tea on chilly mornings. And did I mention that it’s also relatively healthy compared to other baked goods? With its high banana content and minimal added sugars, this bread is a guilt-free indulgence we can all enjoy.

So grab your mixing bowl and let’s get baking!

Classic Banana Bread

4.8 from 1621 votes

This moist and tender banana bread is the perfect way to use overripe bananas. It is simple to make with basic pantry ingredients and delivers a comforting, sweet loaf.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and mashed bananas until the batter is smooth.
5Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain.
6Be careful not to overmix, as this can make the bread tough.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
9Let the banana bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
10Store leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 350mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For extra flavor, fold in 1/2 cup of chopped walnuts or chocolate chips before baking. The riper the bananas, the sweeter and more flavorful the bread will be.

Watch Video Of How Classic Banana Bread Works

This banana bread recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday morning treat. We love serving slices warm with butter or cream cheese spread on top for an extra-special touch.

When we have leftover loaves (which doesn’t often happen!) , we store them in an airtight container at room temperature for up to three days or freeze them for later use.

For reheating purposes, simply slice off the desired portion and microwave it on high for 10-15 seconds or until warmed through.

❓ Frequently Asked Questions About Banana Bread

Q: What type of bananas should I use for this recipe?

A: You can use either ripe or unripe bananas for this recipe, but keep in mind that the flavor will be slightly different depending on their ripeness level. Ripe bananas will give you a sweeter and more caramel-like flavor, while unripe bananas will result in a more neutral taste.

Q: Can I substitute other types of sugar for the brown sugar called for in this recipe?

A: While you can experiment with other types of sugar, keep in mind that brown sugar adds a richer flavor to the bread due to its molasses content. If you choose to substitute with white sugar or another sweetener, your results may vary.

Q: How do I ensure my banana bread doesn’t become too dry?

A: To prevent dryness, make sure not to overmix the batter and don’t overbake the loaves. Also, try using buttermilk instead of regular milk for an extra-moist texture.

Q: Can I freeze this banana bread for later use?

A: Yes, you can freeze banana bread for up to three months by wrapping each loaf tightly in plastic wrap or aluminum foil and storing them in an airtight container or freezer bag. Simply thaw at room temperature when you’re ready to serve.

Q: Do I need any special equipment to make this recipe?

A: No special equipment is required beyond what you’d typically have in your kitchen – just your trusty mixing bowl, measuring cups, whisk, and baking sheet.

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