My Favorite Banana Bread Recipe
This truly is My Favorite Banana Bread Recipe—moist, fluffy, full of banana flavor, and made with simple pantry ingredients. Perfect for breakfast, dessert, or a cozy snack with your coffee ☕. Whether you’re using up overripe bananas or just craving a classic comfort bake, this one-bowl recipe never disappoints! 🍞💛
🛒 Ingredients
- 3 ripe bananas (mashed)
- ½ cup melted butter (unsalted)
- ¾ cup brown sugar (or white sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
🔄 Substitutions
- Butter: Swap with coconut oil or vegetable oil for a dairy-free version.
- Flour: Use whole wheat flour for added fiber or a 1:1 gluten-free blend.
- Sugar: Replace with maple syrup or honey (use slightly less for a less sweet loaf).
- Eggs: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
👩🍳 How to Make
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, mash bananas with a fork. Add melted butter, sugar, eggs, and vanilla. Mix until smooth.
Step 3: Add Dry Ingredients
Stir in flour, baking soda, salt, and cinnamon (if using). Mix until just combined. Do not overmix!
Step 4: Add Nuts
Fold in chopped nuts if using. Optional, but highly recommended for crunch!
Step 5: Bake
Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Step 6: Cool
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice & enjoy!
🥜 Mix-ins (Optional)
- Chocolate chips 🍫
- Dried cranberries or raisins
- Toasted coconut flakes
- Swirl of peanut butter or Nutella
✅ Recipe Tips
- Use very ripe bananas (brown and spotty!) for the best natural sweetness.
- Don’t overmix the batter—this keeps your bread soft and tender.
- Line the pan with parchment for easy removal and less mess.
📦 Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for 1 week in the fridge—just warm it up before serving.
- Freezer: Wrap slices or the whole loaf in plastic wrap + foil and freeze for up to 3 months.
🍰 Recipe Variations
- Banana Muffins: Pour batter into a muffin tin and bake for 18–22 minutes.
- Banana Chocolate Chip Bread: Add ¾ cup chocolate chips to the batter.
- Banana Bread with Streusel: Add a brown sugar + cinnamon crumble on top before baking.
- Healthy Banana Bread: Use applesauce instead of butter and reduce sugar.
❓ FAQs
Can I use frozen bananas?
Yes! Just thaw and drain any excess liquid before using.
Why is my banana bread dense?
Overmixing the batter can make it dense—gently fold ingredients together until just combined.
How do I know it’s fully baked?
A toothpick should come out clean from the center. If the top browns too quickly, cover with foil while it finishes baking.
