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–+ servings

Homemade Banana Bread

A simple and comforting banana bread recipe that transforms overripe bananas into a moist and flavorful loaf, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 pieces very ripe bananas Best for sweetness and moisture.
  • 0.5 cup softened unsalted butter
  • 0.75 cup granulated sugar Can be substituted with light brown sugar or honey.
  • 2 pieces large eggs Lightly beaten.
  • 0.5 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Optional Additions
  • 1 cup cooled, chopped walnuts Optional.
  • 0.5 cup raisins Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9.25 x 5.25 x 2.75-inch loaf pan.
  2. If using walnuts, lightly roast them in a dry skillet over medium heat for a few minutes until fragrant.
  3. Coarsely chop walnuts and allow them to cool completely.
Mix Wet Ingredients
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Mash the ripe bananas with a fork until they reach a chunky applesauce consistency.
  3. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar mixture. Mix until well blended.
Mix Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Mixtures
  1. Gradually add the dry ingredient mixture to the wet banana mixture, mixing only until just combined to avoid overmixing.
  2. Gently fold in the vanilla extract, walnuts, and raisins if using.
Bake
  1. Pour the batter into the prepared loaf pan and bake for 55-60 minutes.
  2. Test for doneness by inserting a toothpick into the center; it should come out clean.
Cool
  1. Let the banana bread rest in the loaf pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 200mgFiber: 2gSugar: 12g

Notes

Store banana bread wrapped in plastic wrap or in an airtight container at room temperature for 3-4 days. For longer storage, freeze for up to 3 months.

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