Hamdi Saidani This Banana Bread Recipe is a moist, classic, and incredibly easy recipe, which is made with simple pantry staples and very ripe bananas. It’s a foolproof loaf that fills your home with a wonderful aroma, ready in about an hour and 15 minutes.
Banana Bread Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 4 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
How To Make Banana Bread
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients: In a separate large bowl, beat the eggs and sugar together until light and fluffy. Stir in the mashed bananas, vanilla extract, and vegetable oil until well combined.
- Mix the batter: Add the dry ingredients to the wet ingredients in three additions, stirring gently after each addition until just combined. Be careful not to overmix.
- Bake the bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for about 1 hour, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the banana bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Recipe Tips
- How to get the best banana flavor: The riper, the better! Use bananas that are heavily speckled with brown or are almost black. They are sweeter and have a more intense banana flavor, which is perfect for baking.
- How to avoid a dense loaf: The key is not to overmix the batter once you’ve added the flour. Mix only until the flour streaks disappear. Overmixing develops the gluten, which can result in a tough, dense bread.
- Add-in variations: This recipe is a fantastic base. Feel free to fold in about 3/4 cup of chopped walnuts, pecans, or chocolate chips with the final addition of flour.
- Can I use butter instead of oil? Yes, you can substitute the vegetable oil with 1/2 cup of melted unsalted butter for a richer, more buttery flavor.
What To Serve With Banana Bread
Banana bread is delicious on its own, but it’s also wonderful when:
- Served warm with a generous spread of butter
- Toasted and drizzled with honey
- Topped with a dollop of cream cheese
How To Store Banana Bread
Room Temperature: Store the completely cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Freeze: For longer storage, wrap the whole loaf or individual slices in plastic wrap and then in foil. It freezes well for up to 3 months. Thaw at room temperature.
Banana Bread Nutrition Facts
(Approximate values per slice, assuming 12 slices)
- Calories: 290 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 11g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why didn’t my banana bread rise properly?
This could be due to a few reasons: your baking soda or baking powder might be expired, the oven temperature could be inaccurate, or the batter was overmixed. Always check the expiration dates on your leavening agents.
Can I make muffins from this recipe?
Yes, this batter works perfectly for muffins. Line a muffin tin with paper liners, fill each one about two-thirds full, and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
How do I ripen bananas quickly?
If your bananas aren’t ripe enough, you can place them on a baking sheet and bake them at 300°F (150°C) for 15-20 minutes, or until the peels turn black and the fruit is soft. Let them cool before mashing.
Try More Recipes:
- Mexican Rice Pudding (“Arroz Con Leche”) Recipe
- Sunny’s Easy Bananas Foster Recipe
- Easy Blueberry Hand Pies Recipe
Banana Bread Recipe
Description
An easy, one-bowl recipe for a perfectly moist and flavorful banana bread, packed with sweet banana and a hint of cinnamon.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In one bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a larger bowl, beat eggs and sugar. Stir in mashed bananas, vanilla, and oil.
- Gently stir the dry ingredients into the wet ingredients in three parts, until just combined.
- Pour batter into the prepared pan.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For the most flavorful bread, use bananas that are very ripe with lots of brown spots.
- Do not overmix the batter after adding the flour to ensure a tender, moist crumb.
- Feel free to add 3/4 cup of chopped nuts or chocolate chips for extra texture and flavor.
- The bread is fully cooked when a toothpick inserted in the center comes out with no wet batter.
