Banana Bread Recipe

There’s something wonderfully nostalgic about the aroma of fresh banana bread wafting through the kitchen—like a warm hug in baked form. Let me share my go-to recipe that’s as comforting as your favorite throwback playlist.

I enjoy creating recipes that merge together comfort and flavor, and my banana bread is a prime example. I use overly ripe bananas to ensure natural sweetness.

For richness, I use melted unsalted butter. I think the perfect rise is given by a combination of all-purpose flour and baking soda, two of my favorite baking ingredients.

And I think walnuts give the bread a delightful crunch.

Ingredients

• All-purpose flour: Provides structure and makes bread fluffy.
• Baking soda: Leavening agent, helps the bread rise.
• Unsalted butter: Adds richness and a tender crumb.
• Granulated sugar: Sweetens the bread, complements banana.
• Ripe bananas: Natural sweetness and moisture; rich in potassium.
• Eggs: Bind ingredients and add protein.
• Walnuts: Optional, adds crunch and healthy fats.

Ingredient Quantities

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

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. While the oven heats up, take a standard 9×5 inch loaf pan and give it a light coating of grease.

2. In a bowl of medium size, the all-purpose flour, baking soda, and salt are combined with the whisk.

3. In a big bowl, blend the melted butter and granulated sugar until well mixed.

4. Combine the eggs and vanilla extract with the butter-sugar mixture and beat until smooth.

5. Incorporate the mashed bananas, making sure the blend is uniform.

6. Slowly add the dry ingredients to the wet ingredients, mixing until you have a uniform mixture. Do not overmix. This is equivalent to the opposite of having a lumpy batter. The batter should be smooth but not necessarily light and fluffy.

7. Mix in the milk so that the batter is smooth.

8. If you wish, you can fold in the chopped walnuts or pecans.

9. Evenly spread the batter in the prepared loaf pan.

10. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes, then move to a wire rack to cool completely.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Medium-sized mixing bowl
4. Large mixing bowl
5. Whisk
6. Spoon or spatula for mixing
7. Electric mixer or hand whisk
8. Measuring cups
9. Measuring spoons
10. Masher or fork (for mashing bananas)
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use frozen bananas for this recipe?A: You can use frozen bananas. Just make sure they are completely thawed and free of any extra moisture before mashing.
• Q: Can I substitute whole wheat flour for all-purpose flour?You can use whole wheat flour instead of all-purpose flour, but you might not want to go 100% whole wheat, as that could affect the texture. A better bet is to stick with a 50/50 mix of whole wheat and all-purpose flour.
• Q: How should I store banana bread?Keep banana bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. To keep longer, wrap tightly and freeze for up to 3 months.
• Q: Can I make this banana bread gluten-free?Absolutely. You can use 1:1 gluten-free all-purpose flour as a substitute. Make sure that the other components of the dish are also gluten-free.
• Q: What can I do if I don’t have baking soda?A: In a pinch, you can use baking soda instead of baking powder, using about 3 times the amount of baking soda that the recipe calls for. This may alter the texture very slightly.
• Q: Can I add chocolate chips to this recipe?A: Certainly! You can alternatively mix in roughly 1/2 cup of chocolate chips with or in place of the nuts for something slightly more decadent.
• Q: What size loaf pan should I use?A: For this banana bread formula, a standard 9×5 inch loaf pan is the preferred choice.

Banana Bread Recipe Substitutions and Variations

1 3/4 cups of all-purpose flour can be replaced with the same amount of whole wheat flour for a healthier option.
If you have no baking soda on hand, you can substitute it with 3 teaspoons of baking powder. This will change the texture slightly, though.
You can keep the bread moist by using 1/2 cup vegetable oil or coconut oil instead of the same amount of unsalted butter.
1 cup granulated sugar can be replaced with 3/4 cup honey for a natural sweetener and added moisture.
Two large eggs substitute well with 1/2 cup unsweetened applesauce or 1/2 cup mashed avocado when making a vegan alternative.

Pro Tips

1. Ripe Bananas Use bananas that are overripe with a lot of brown spots for the best flavor and natural sweetness. If your bananas aren’t ripe enough, you can quickly ripen them by baking them in the oven at 300°F (150°C) for about 15 minutes.

2. Mixing Technique Be careful not to overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to a denser loaf. Mix until just combined for a tender crumb.

3. Butter Temperature Ensure the melted butter is cooled before mixing with the sugar. If the butter is too hot, it can start to cook the eggs when they are added.

4. Pan Preparation For easy removal and a clean loaf, line the greased loaf pan with parchment paper, leaving some overhang on the sides. This way, you can easily lift the bread out of the pan.

5. Nut Toasting (Optional) If using chopped walnuts or pecans, consider toasting them beforehand. This will enhance their flavor and add a lovely crunch to your banana bread. Toast them in a dry pan over medium heat until fragrant, or in the oven for about 5 minutes.