Homemade Banana Bread

The warm aroma of freshly baked banana bread wafting through the house is almost irresistible. This homemade banana bread is simple to make and takes just an hour to bake, resulting in a deliciously moist loaf that’s perfect for breakfast or a sweet afternoon snack. The key to its success lies in the ripeness of the bananas, which lend incredible moisture and flavor to the bread.

This recipe is perfect for anyone looking to use up overripe bananas. It’s ideal for a cozy weekend baking project or a last-minute treat for unexpected guests. You can make it a day in advance, and it keeps beautifully on the countertop for several days.

Why You’ll Love This Recipe

• This banana bread is incredibly moist, thanks to the ripe bananas.
• The loaf has a delightful golden-brown crust that adds texture.
• It’s easy to store and tastes great for days.
• You only need one bowl for mixing, simplifying cleanup.

What You’ll Need

Gather these ingredients for a successful banana bread.

For the Bread

• 1 3/4 cups (225g) all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 2/3 cups (400g) mashed ripe bananas (approximately 4 medium bananas)

Use ripe bananas for best results.

Substitutions & Swaps

• Use whole wheat flour for a healthier option.
• Substitute coconut oil for butter if dairy-free.
• Brown sugar can replace granulated sugar.
• Egg substitutes include flaxseed meal or applesauce.

How to Make It

Follow these steps to create your banana bread.

Preheat

Preheat your oven to 350°F. Grease a 9×5" loaf pan and line the pan with parchment paper covering the bottom and going up and over the long sides. Set aside.

Whisk

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream

In a large bowl, cream together the butter and sugar until light and fluffy.

Combine

Whisk in both eggs and the vanilla extract until combined.

Mix

Next, mix in the mashed bananas. The mixture will look a little grainy – that’s fine!

Fold

Finally, add in the dry ingredients and mix together until everything is just combined. Take care not to over mix!

Pour

Pour the batter into your prepared loaf pan.

Bake

Bake in the center of your preheated oven for 50 to 60 minutes or until it turns a rich brown color on top and a skewer inserted into the center comes out clean with a few moist crumbs. If the outside is browning too quickly, loosely tent the bread with aluminum foil and continue baking until cooked through.

Cool

Cool the banana bread for about 15 to 20 minutes in the pan then turn onto a wire rack to finish cooling before slicing and serving. Serve warm or at room temperature.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap tightly for best results.
Reheat: Microwave slices for 15-20 seconds.

Tips for Best Results

• Make sure the bananas are very ripe for maximum sweetness.
• Allow the bread to cool fully before slicing for cleaner cuts.
• Consider adding nuts or chocolate chips for extra flavor and texture.

Serving Suggestions

• Enjoy a warm slice with butter.
• Pair with a cup of coffee for a breakfast treat.
• Serve as a dessert topped with ice cream.