I absolutely love this Simple Homemade Banana Bread Recipe because it combines the comfort of classic baking with a simplicity that anyone can master in their kitchen. Whether you have overripe bananas sitting on your counter or you’re craving a cozy, sweet treat, this recipe is a perfect go-to for a quick, delicious bake. It’s that kind of banana bread that fills your home with the best aroma and makes you feel right at ease.
When I first tried this recipe, I was blown away by how easy it was to whip up with everyday pantry staples. You’ll find that this Simple Homemade Banana Bread Recipe is forgiving and flexible, making it ideal for both beginners and seasoned bakers. Plus, the moist texture and rich banana flavor never fail to win over friends and family – trust me, they go crazy for this one!
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients you likely already have on hand and requires minimal prep time.
- Perfectly Moist: The mashed bananas and butter keep the bread tender and full of flavor every time.
- Customizable Sweetness: You can adjust the sugar level to suit your taste – less sweet or more indulgent, your call!
- Kid-Approved: My family goes wild for this banana bread, perfect for lunchboxes or an afternoon snack.
Ingredients You’ll Need
The secret to baking the best banana bread often lies in using ripe bananas and good-quality butter. Every ingredient in this recipe plays a role in balancing moisture, sweetness, and structure for the perfect loaf.
- Very ripe bananas: The riper, the better – they add natural sweetness and moisture.
- Butter: Melted butter enriches the bread’s flavor and keeps it tender; I prefer unsalted but salted works too.
- Baking soda: Essential for rise and light texture—don’t substitute with baking powder here.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Sugar: You can adjust according to your preference – I usually go with 3/4 cup for moderate sweetness.
- Large egg: Helps with binding and adds moisture.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- All-purpose flour: The backbone of the structure, providing that classic banana bread crumb.
Variations
I love playing around with this Simple Homemade Banana Bread Recipe by adding my own twist. It’s so versatile that you can easily tweak it depending on what you have or what mood you’re in!
- Chocolate chips or nuts: I often add a handful of semi-sweet chocolate chips or chopped walnuts to the batter for extra texture and flavor – my family adores this upgrade.
- Spices: Cinnamon or nutmeg can add a warm, cozy vibe, perfect for chilly mornings.
- Gluten-free: Swap all-purpose flour with a gluten-free blend to make it suitable for gluten-sensitive eaters without losing taste.
- Vegan alternative: Use flax eggs and coconut oil instead of butter and eggs, and it still turns out great.
How to Make Simple Homemade Banana Bread Recipe
Step 1: Get Your Oven and Pan Ready
First things first, preheat your oven to 350°F (175°C). I like to make sure it’s fully heated because a consistent oven temperature helps the bread rise evenly. Then, butter your 8×4-inch loaf pan—or you can line it with parchment paper to make removing the bread even easier.
Step 2: Mash the Bananas and Mix in Butter
Peel and mash your very ripe bananas with a fork until they’re completely smooth—lumps can leave uneven spots in your bread. Stir in the melted butter right after; this infuses moisture and flavor throughout the batter. I discovered this trick brings out the banana’s natural sweetness beautifully.
Step 3: Add the Rest of Your Ingredients
Now, sprinkle in the baking soda and salt and stir to combine. Add your sugar, beaten egg, and vanilla extract, mixing well. Finally, fold in the all-purpose flour gently until just combined. Remember, overmixing can lead to a tougher bread, so stop as soon as you don’t see raw flour.
Step 4: Bake Until Golden and Delicious
Pour your batter into the loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes. I usually check it around the 55-minute mark using a toothpick or skewer inserted in the center—if it comes out with just a few dry crumbs, your banana bread is ready! If the outside looks done but the inside’s still wet, tent loosely with foil and give it extra time.
Step 5: Let It Cool Before Slicing
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then gently take it out and cool completely on a rack. Patience here makes slicing easier and keeps your banana bread from crumbling. A serrated bread knife is your best friend here to get neat slices.
Pro Tips for Making Simple Homemade Banana Bread Recipe
- Use Overripe Bananas: The sweeter and softer your bananas, the better your bread’s flavor and moisture will be.
- Don’t Overmix: Stir your batter just until combined to keep the bread tender and light.
- Check Doneness Early: Oven temperatures vary, so start probing with a toothpick a few minutes before the timer goes off.
- Let it Cool Well: Cooling completely before slicing prevents crumbly pieces and keeps your bread intact.
How to Serve Simple Homemade Banana Bread Recipe
Garnishes
I love spreading a little butter or cream cheese on warm slices – it’s simple but luxurious. For a bit of extra fun, a drizzle of honey or a sprinkle of cinnamon sugar makes a delightful finish. If you’re feeling fancy, toasted nuts on top add texture and flavor.
Side Dishes
Banana bread is great on its own, but I often serve it with a side of fresh fruit or a cup of coffee or tea for a cozy breakfast or snack. It also pairs nicely with a dollop of Greek yogurt for some protein balance.
Creative Ways to Present
For a brunch spread, I’ve sliced the banana bread into small cubes and served it alongside yogurt parfaits and fruit salad. You can also toast slices and use them as a base for spreads like almond butter and banana slices for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap the banana bread tightly in plastic wrap or store it in an airtight container to keep it fresh. Leftovers stay soft at room temperature for about 4 days, which is perfect for snacking throughout the week.
Freezing
I’ve frozen slices individually in plastic wrap and then into freezer bags. When I’m ready to eat, I just thaw them at room temperature or pop them briefly in the toaster oven. Freezing works really well, and the banana bread comes out tasting just as fresh!
Reheating
To revive leftover banana bread, I heat slices in a toaster oven or microwave for just 15-20 seconds. This brings back that soft, moist texture without drying it out. A quick spread of butter after warming makes it feel freshly baked again!
FAQs
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Can I use frozen bananas for this Simple Homemade Banana Bread Recipe?
Absolutely! Frozen bananas work great—you just need to thaw them completely and drain any excess liquid before mashing. This can help your bread stay moist without becoming too wet.
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What can I substitute for butter in this banana bread?
You can replace butter with the same amount of coconut oil or a neutral-flavored oil like canola or vegetable oil. Keep in mind oil will make the bread slightly denser but still delicious and moist.
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Why does my banana bread turn out dry?
Dry banana bread usually means it was overbaked or overmixed. Be sure to bake it just until a toothpick comes out clean and handle the batter gently without over-stirring to keep it moist and tender.
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Can I add nuts or chocolate chips?
Yes! Adding nuts like walnuts or pecans or chocolate chips adds a fun texture and flavor. Mix about a half to one cup into the batter before baking for best results.
Final Thoughts
This Simple Homemade Banana Bread Recipe has been a go-to in my kitchen for years, especially when I spot those browning bananas I don’t want to waste. It’s comforting, reliable, and delicious every single time. I warmly invite you to give it a try—you might just find it becoming one of your favorite homemade treats, just like it did for me and my family.
Print
Simple Homemade Banana Bread Recipe
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 70 mins
- Yield: 1 loaf (8 to 10 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic moist and flavorful banana bread made with ripe bananas, butter, and a hint of vanilla. This easy-to-make loaf is perfect for breakfast, snacks, or dessert and yields a tender crumb with a rich banana aroma.
Ingredients
Banana Bread Ingredients
- 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C) and butter an 8×4-inch loaf pan thoroughly to prevent sticking during baking.
- Mash the bananas and add butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter until fully combined with the bananas.
- Add baking soda, salt, and sugar: Mix the baking soda and salt into the banana and butter mixture. Stir in the sugar, making sure it dissolves into the wet ingredients.
- Incorporate egg and vanilla: Add the beaten egg and vanilla extract to the mixture and stir well to combine evenly.
- Mix in the flour: Gradually fold in the all-purpose flour, mixing just until all ingredients are combined and you have a uniform batter. Avoid overmixing to keep the bread tender.
- Bake the banana bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few dry crumbs attached. If the crust browns too quickly but the center remains wet, tent the loaf with foil and continue baking until done.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for a few minutes. Then, transfer the bread onto a wire rack and let it cool completely before slicing. Use a bread knife for clean slices. Store wrapped at room temperature for up to 4 days, refrigerate for up to 5 days, or freeze for longer storage.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Adjust the sugar amount based on your sweetness preference: 1/2 cup for less sweet, 1 cup for sweeter bread.
- Butter can be salted or unsalted depending on preference; reduce added salt if using salted butter.
- Ensure not to overmix the batter to maintain a soft and tender crumb.
- Let the banana bread cool completely before slicing to avoid crumbling.
- Store wrapped tightly to retain moisture and freshness.
