Easy Banana Bread

Easy Banana Bread bread A really easy to make moist and delicious banana bread that only requires basic pantry ingredients and a banana bread that every will love homemade bread Easy Banana Bread bananas

A really easy to make moist and delicious banana bread that only requires basic pantry ingredients and a banana bread that every will love. We all need one of these tried and true recipes! Whether you are looking for a simple way to use your spotty brown bananas or want a snack or something to grab and go with your morning coffee this simple to make banana bread never disappoints. Just enough banana to help add flavor and oh so much moisture to the bread and just enough cinnamon spice. This is a very basic recipe that yields the perfect banana bread - hope you enjoy!

Easy Banana Bread

Why You’ll Love This Banana Bread Recipe:

  • Delicious any time of the year
  • Smells wonderful while it bakes
  • Easy to make
  • No mixer required (stand mixer or hand mixer)
  • Deliciously moist
  • Tons of banana flavor and warmly spiced with cinnamon
  • Tastes even better on day 2 (if it lasts that long!)

Easy Banana Bread

Easy Banana Bread Recipe Ingredients:

  • BANANAS: Over ripe bananas are usually best for banana bread - they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe
  • ALL PURPOSE FLOUR: Feel free to use a gluten free all purpose 1-1 flour for a Gluten-free version
  • EGGS: I use large and room temperature eggs so they incorporate into the batter better
  • BUTTER: Unsalted and melted for this recipe and left to cool to room temperature. If substituting for olive oil or vegetable oil like canola oil you will need ¼ cup plus 2 tablespoons of oil as butter and oil are not a 1:1 swap for baking. It’s usually ¾ of the amount of the butter.
  • VANILLA: I always use pure vanilla extract for best flavor
  • SPICES: I keep it simple with a little cinnamon. Feel free to add more or don’t add any at all if you prefer it without - but I think its best with a little cinnamon
  • SUGAR: I use brown sugar for this recipe for the extra added moisture and that slightly caramelized deeper flavor but you can easily use granulated sugar but it may affect the moisture levels in the bread
  • BAKING SODA & SALT: Just a little of each for leavening and flavour
  • BUTTERMILK: Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk. If you don’t have any or don’t want to make any feel free to substitute it with plain yoghurt.
  • OPTIONAL ADD INS: Some like their banana bread simple and plain and others like it loaded up with nuts (like chopped pecans or walnuts) and chocolate chips or chocolate chunks or even seeds and raisins - feel free to add some into the batter - up to ½-1cup. You could also add some coarse sugar or turbinado sugar for sprinkling on top of the loaf before it goes in the oven. It gives it a nice, sugary crunch! Feel Free to use any additional spices you like to add to your banana bread as well


Easy Banana Bread

How To Make This Easy Moist Banana Bread Recipe:

  1. SMASH - the bananas with a fork or masher
  2. WHISK - Whisk together the dry ingredients
  3. MIX - the mashed bananas with the sugar then mix in the butter eggs, buttermilk and vanilla
  4. COMBINE - or gently stir the dry ingredients into the banana mixture just until incorporated.
  5. BAKE - until golden brown and a toothpick inserted into the centre of the loaf comes out clean. Tent with foil if it starts to darken too quickly.
  6. COOL - then slice and enjoy

Easy Banana Bread

Tips for Making Delicious Banana Bread Every Time:

  • Don’t over mix the batter - this will create a drier denser bread - but at the same time make sure the mashed bananas are well incorporated and distributed within batter
  • Don’t over bake the cake - as soon as the tester comes out with just a couple crumbs you are done - over baking will also create a drier bread (the bread will continue to bake from heat of pan)
  • Use overripe bananas - you know the ones - spotty brown and soft are perfect for banana bread
  • What if I don’t have ripe bananas - no problem you can ripen bananas by baking them in the oven. Place the bananas (unpeeled) on a baking sheet and bake at 250°F until soft,(and they will turn golden as well) about 15-20 minutes. Let them cool then peel and mash, and use as instructed in the recipe
  • Check the bread at 30 minute mark to ensure you don’t need to tent with foil if it’s getting too dark
  • The baking pan you use will affect baking time - so I suggest keeping an eye on the bread the last 15 minutes of baking (ie glass pan will bake a little quicker as well as a darker pan)
  • Size of pan also matters - the baking times for this recipe are based on a standard 9x5 pan, if you use a smaller one make sure to decrease baking time and check on bread well before the 60-70 minutes
  • Each oven heats and bakes differently so please take this into consideration and keep an eye on all baked good minutes before they are suppose to be done - and make sure your oven is properly preheated before baking - this will make all the difference
  • Measure all of the ingredients carefully before starting recipe.

Easy Banana Bread

Storage, Make Ahead & Freezing

  • Storage: Cover and store leftover pumpkin bread at room temperature for up to 2-3 days, or in the refrigerator in and airtight container for up to a week.
  • Freezing: Baked pumpkin bread can be frozen for up to 3 months. Once cool wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.

Easy Banana Bread

How to Freeze Banana Bread

  1. Cool baked banana bread completely.
  2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  4. Freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

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Recipe

Yields: one 9x5 inch loaf
Servings: 6-8
Prep Time: 10 mins
Bake Time: 45-60 mins
Total Time: 55-70 mins

Ingredients

  • 2 cups All purpose flour
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 3 ripe medium size bananas smashed
  • 2 large eggs, room temperature
  • 8 Tablespoons melted butter (½ cup or 1 stick)
  • 1 teaspoon vanilla
  • ¼ cup buttermilk or plain yogurt, room temperature

Directions

  1. Preheat oven to 350°F and grease and lightly flour a 9 by 5-inch loaf pan with cooking spray or line with parchment paper for easy removal.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together and set aside.
  3. In a large mixing bowl use a fork to mash the bananas into a chunky paste.
  4. Whisk the melted butter, buttermilk, brown sugar, eggs, and vanilla into the bananas until well combined.
  5. Add the dry ingredients and gently fold stirring until the flour is totally moistened and disappears and the batter is smooth.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a thin knife or toothpick inserted into the center of the bread comes out clean or with just a coupe of moist crumbs. Tent with aluminum foil if it starts to darken too quickly.
  7. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before you slice and serve.
  8. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the banana flavor have settled together if it lasts that long.

Recipe Notes

  • Feel free to add chocolate chips or chopped nuts to the batter if desired - up to 1 cup or even top batter with a sprinkle of coarse sugar for a crunchy top.
  • Baking times always vary due to oven, and baking pan see tips above for more information
  • If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk

Easy Banana Bread