Homemade Banana Bread
This Homemade Banana Bread is everything you want in a classic loaf—moist, soft, and packed with rich banana flavor. Made with simple ingredients and easy-to-follow steps, this recipe is perfect for breakfast, a snack, or even dessert. Whether you enjoy it plain, toasted with butter, or with your favorite add-ins like chocolate chips or walnuts, this banana bread is a delicious and foolproof way to use up overripe bananas. Bake a loaf today and fill your kitchen with the cozy, comforting aroma of freshly baked banana bread!
Equipment
- Mixing Bowls: One for wet ingredients and one for dry ingredients.
- Whisk or Fork: To mash the bananas and mix the batter.
- Spatula or Wooden Spoon: For folding the ingredients together without overmixing.
- Measuring Cups & Spoons: To accurately measure flour, sugar, baking soda, and spices.
- Loaf Pan (9x5 inch): The perfect size for a standard banana bread loaf.
- Parchment Paper or Cooking Spray: To prevent sticking and make cleanup easier.
- Toothpick or Cake Tester: To check if the bread is fully baked.
- Cooling Rack: Helps the banana bread cool evenly and prevents a soggy bottom.
- Hand Mixer or Stand Mixer: If you want to make mixing even easier.
- Sifter: To aerate the flour for a lighter texture.
- Banana Masher: If you prefer a smoother banana consistency.
Ingredients
- 1 3/4 Cups All-purpose flour
- 1 Tsp Baking soda
- 1/4 Tsp Salt
- 5 Ripe bananas (a little trick here: the riper, the sweeter!)
- 1/2 Cup Unsalted butter, melted and cooled
- 2/3 Cup Granulated sugar (tip: you can reduce this if your bananas are very ripe)
- 2 Large eggs, beaten
- 1 Tsp Vanilla extract
- 1/2 Cup Walnuts or pecans, chopped (optional but recommended for a nice crunch)
Instructions
- Preheat the Oven and Prep the Pan: Start by heating your oven to 350°F (175°C). Then, grease a 9x5-inch loaf pan or line it with parchment paper. This ensures your banana bread will slide out effortlessly.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Setting your dry mix aside ensures an even distribution of the baking soda and salt, creating a perfect rise.
- Mash the Bananas: Peel your bananas and mash them in a separate bowl. You’re aiming for a slightly lumpy texture – think tiny banana clouds floating in a sweet, mushy sky.
- Combine the Wet Ingredients: Add the melted butter to the mashed bananas. Stir in the sugar, beaten eggs, and vanilla extract until well combined. This concoction is the soul of your bread, imbuing it with moisture, richness, and flavor.
- Marry the Dry and Wet Mixes: Pour the banana mixture into the bowl with the dry ingredients. Fold gently until just combined. Remember, a light hand here ensures a tender crumb. If you're using nuts, fold them in now.
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean. This is a good time to savor the heavenly aroma filling your kitchen.
- Cool: Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. This patience (tough as it may be) allows the flavors to meld beautifully.
Notes
Make-Ahead Tips
✔️ Bake & Store: Banana bread can be made 1–2 days in advance and stored at room temperature or in the fridge. The flavors deepen as it sits, making it even more delicious the next day!✔️ Pre-Slice for Easy Grab-and-Go: If you’re planning to eat it over the week, slice it ahead of time for quick, easy servings. Wrap individual slices in plastic wrap for an on-the-go snack.
✔️ Prepare the Batter in Advance: You can mix the batter the night before, store it covered in the fridge, and bake fresh in the morning. Just give it a quick stir before pouring it into the pan!
How to Store Banana Bread
✔️ At Room Temperature:- Wrap the cooled banana bread tightly in plastic wrap or aluminum foil and store it in an airtight container.
- Keeps fresh for 3–4 days at room temperature.
- If you need to store it longer, place the wrapped banana bread in the fridge.
- It stays fresh for up to a week, though refrigeration may dry it out slightly.
How to Freeze Banana Bread
Banana bread freezes beautifully, so you can make extra loaves and enjoy them later! ✔️ Freezing a Whole Loaf:1️⃣ Let the banana bread cool completely.
2️⃣ Wrap it tightly in plastic wrap, then in aluminum foil or a ziplock bag.
3️⃣ Freeze for up to 3 months. ✔️ Freezing Individual Slices:
1️⃣ Slice the cooled banana bread.
2️⃣ Wrap each slice individually in plastic wrap.
3️⃣ Store in a freezer-safe bag or container.
4️⃣ Take out slices as needed and thaw at room temperature or warm in the microwave. 💡 Best Way to Reheat Frozen Banana Bread:
- Microwave: Heat for 20–30 seconds for a quick warm-up.
- Oven: Wrap in foil and bake at 325°F (165°C) for 10–15 minutes for that fresh-baked texture.
- Toaster: Toast slices for a crispy, caramelized edge!