quick bread banana bread recipe

Written ByJenny Smyth Posted on
quick bread banana bread recipe
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The Best quick bread banana bread recipe

I’m so excited to share with you one of my family’s favorite recipes – quick bread banana bread. This moist and delicious treat has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

I love that it’s made with ripe bananas, which adds a sweetness and texture that’s just perfect. The best part?

It’s incredibly easy to make, even for a beginner baker like myself. I’ve made this recipe countless times, and each time it turns out perfectly – not too dense, not too dry.

My kids adore helping me mix the batter and can’t wait to sink their teeth into a warm slice. Whether we’re having a family gathering or just need a quick breakfast on-the-go, this banana bread is always a hit.

Plus, it’s packed with nutrients from the bananas and whole wheat flour, making it a guilt-free treat for us all.

Classic Quick Banana Bread

Classic Quick Banana Bread

4.9 from 1093 votes

This moist and tender banana bread comes together in minutes with no mixer required. It is the perfect way to use up overripe bananas and makes a delicious breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Bread

2 to 3 ripe bananas, mashed (about 1 cup)
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray to ensure the bread releases easily.
3In a large mixing bowl, mash the ripe bananas with a fork until smooth.
4Stir the melted butter into the mashed bananas until well combined.
5Mix in the sugar, beaten egg, and vanilla extract, stirring until the mixture is smooth and glossy.
6The batter will be slightly lumpy from the bananas.
7Sprinkle the baking soda and salt over the batter, then add the flour.
8Gently fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
9If using nuts, fold them into the batter now.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12The bread should spring back lightly when touched.
13Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
14This helps the bread set and makes slicing easier.

🔧Equipment

Mixing bowl
Fork or potato masher
Loaf pan (9×5 inches)
Whisk or spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 260mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: The riper the bananas, the sweeter and more flavorful your bread will be. For extra moisture, you can add a tablespoon of sour cream or yogurt to the batter. Store the bread wrapped in plastic wrap at room temperature for up to 4 days, or freeze for up to 3 months.

Watch Video Of How Classic Quick Banana Bread Works

This quick bread banana bread is truly a staple in our household, and I’m confident it will become one in yours too. Whether you’re looking for a healthy breakfast option or just need something delicious to serve at your next family gathering, this recipe is always a good idea.

The best part? It’s incredibly easy to make and freezes beautifully for future use.

❓ Frequently Asked Questions About Quick Banana Bread

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

A: You can use either all-purpose flour or whole wheat flour for this recipe. If you prefer a nuttier flavor, go with whole wheat flour. If you want a lighter texture, use all-purpose flour.

Q: Can I substitute the sugar with honey?

A: Yes, you can substitute the sugar with honey in this recipe. However, keep in mind that honey has a stronger flavor than sugar, so you may want to start with a smaller amount and adjust to taste.

Q: How do I know if my bananas are ripe enough for this recipe?

A: A ripe banana will have a few brown spots on the skin and be slightly soft to the touch. If your bananas are too green or too ripe (mushy), they may not yield the best results in this recipe.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the wheat flour with gluten-free flours such as almond flour or coconut flour. However, keep in mind that these flours may affect the texture of the final product.

Q: How long does this banana bread stay fresh?

A: This banana bread stays fresh for up to 3 days when stored at room temperature or up to 5 days when stored in an airtight container in the fridge.

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