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Banana Bread Recipe
This quick, easy banana bread recipe yields a moist, delicious loaf perfect for breakfast or an afternoon pick-me-up.
Every time I whip up this homemade treat, my kitchen fills with the warm scent of ripe fruit and cinnamon—there’s nothing more comforting. If you’ve ever found yourself with a jar of browning bananas and wondered what to do, let me tell you: this loaf is magic. It’s a classic fruit-forward baking project that turns humble pantry staples into pure comfort. I first stumbled on this banana bread recipe one chilly November, inspired by the sweet memories of my grandmother’s kitchen. Over the years, I’ve fine-tuned it to be both quick and healthy—think Greek yogurt for extra moisture and a touch of maple syrup instead of refined sugar. Whether you’re serving it at brunch or packing it in lunchboxes, this bread feels like a cozy hug from the inside out.
Why You’ll Love This Recipe
- Super easy steps—just mash, mix, bake.
- Uses overripe bananas—zero waste, max flavor.
- Moist crumb thanks to Greek yogurt and melted butter.
- Ready in under 90 minutes, including cool-down.
- No fancy tools—one bowl and a loaf pan.
- Customizable: add nuts, chocolate chips, or swap flours.
- Perfect for breakfast, snack, or impromptu guests.
- Freezer-friendly—slice and store for later.
Ingredients
• 3 medium overripe bananas (about 1½ cups mashed)
Tip: The browner the peel, the sweeter the bread.
• ⅓ cup melted unsalted butter (or coconut oil for dairy-free)
(I swear by Kerrygold for extra richness.)
• ½ cup pure maple syrup (or honey)
Sub: ¾ cup granulated sugar if you crave a classic loaf.
• 2 large eggs, room temperature (helps bind the batter)
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour (King Arthur yields the best rise)
Sub: 1:1 gluten-free flour blend for a GF version.
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional, but cozy!)
• ½ cup whole-milk Greek yogurt (for extra tang and moisture)
• ½ cup chopped walnuts or chocolate chips (optional mix-in)
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan or line it with parchment. - Mash Bananas
In a large bowl, mash bananas with a fork until mostly smooth—little lumps add character. - Mix Wet Ingredients
Whisk melted butter, maple syrup, eggs, vanilla, and Greek yogurt into the bananas until silky. - Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon for even spice. - Fold & Stir
Gently fold dry mix into wet—stop when no white streaks remain. Add nuts or chips here if you like. - Transfer & Smooth
Pour batter into the pan, smoothing the top. Sprinkle extra chips or nuts for a fancy look. - Bake & Cool
Bake 50–60 minutes. Toothpick should come out with moist crumbs, not batter. Cool in pan 10 minutes, then finish cooling on a rack.
Servings & Timing
• Yield: 1 loaf (8–10 generous slices)
• Prep Time: 15 minutes (mashing, mixing)
• Bake Time: 55 minutes (oven-dependent)
• Cool Time: 20 minutes
Total Time: ~1 hour 30 minutes
Variations
• Chocolate Chip Swirl: Fold in ½ cup dark chocolate chips.
• Nutty Crunch: Swap walnuts for pecans or almonds.
• Blueberry Twist: Stir in ¾ cup fresh or frozen berries.
• Vegan Version: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and coconut-milk yogurt.
• Spiced Apple: Add ½ cup diced apple plus ½ tsp nutmeg.
• Mini Muffins: Fill muffin tin and bake 18–20 minutes.
Storage & Reheating
Store your banana bread at room temperature, wrapped or in an airtight container, up to 3 days—it stays surprisingly moist. For longer storage, freeze slices in freezer bags (up to 3 months); thaw overnight in the fridge or zap in the microwave for 20 seconds. Make ahead by baking on Sunday, then slice and freeze—grab one slice for a quick breakfast all week.
Notes
• I tested five flour brands; King Arthur gave the fluffiest crumb.
• Overmixing leads to a dense loaf—stir gently.
• If bananas aren’t sweet enough, add a tablespoon of brown sugar.
• For a nut-free option, toast sunflower seeds and use them instead.
• Batter tastes great raw—resist the urge or risk a gooey spoonful!
FAQs
Q: Can I use whole wheat flour?
A: Yes—swap half the AP flour for whole wheat, but reduce bake time by 5–10 minutes to keep it moist.
Q: Why did my banana bread sink in the middle?
A: Probably underbaked or you opened the oven too soon. Keep the door closed for the first 40 minutes and test gently.
Q: Can I cut the sugar completely?
A: Not entirely—it balances acidity and moisture. You can reduce maple syrup to ⅓ cup, but expect a denser crumb.
Q: How ripe should bananas be?
A: Brown-spotted or mostly brown is perfect—they mash easily and add natural sweetness.
Q: Is banana bread healthy?
A: With fruit, yogurt, and less sugar, each slice has about 220 calories, 5g protein, plus fiber and potassium.
Q: My loaf was gummy. What happened?
A: Too much banana or underbaking. Try a slightly firmer banana and bake until a clean toothpick test.
Q: Can I halve the recipe?
A: Sure—use a 5×3″ pan; bake 35–40 minutes and watch closely.
Q: How do I make it dairy-free?
A: Swap butter for coconut oil and yogurt for a plant-based alternative like almond or coconut yogurt.
Conclusion
This banana bread recipe brings simple ingredients—ripe fruit, pantry staples, and a hint of spice—together for a homemade loaf that’s quick and satisfying. You’ll love how moist and flavorful each slice is, whether it’s for breakfast, snack time, or a cozy evening treat. Give it a whirl, leave your tweaks in the comments, and don’t forget to explore my Blueberry Muffin Recipe next for another delightful fruit-filled bake!
Banana Bread Recipe
Ingredients
- 3 medium overripe bananas
- ⅓ cup melted unsalted butter or coconut oil for dairy-free
- ½ cup pure maple syrup or honey
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1¾ cups all-purpose flour King Arthur yields the best rise
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
- ½ cup whole-milk Greek yogurt for extra tang and moisture
- ½ cup chopped walnuts or chocolate chips optional mix-in
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5" loaf pan or line it with parchment.
- In a large bowl, mash bananas with a fork until mostly smooth.
- Whisk melted butter, maple syrup, eggs, vanilla, and Greek yogurt into the bananas until silky.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon for even spice.
- Gently fold dry mix into wet—stop when no white streaks remain. Add nuts or chips here if you like.
- Pour batter into the pan, smoothing the top. Sprinkle extra chips or nuts for a fancy look.
- Bake 50–60 minutes. Toothpick should come out with moist crumbs, not batter. Cool in pan 10 minutes, then finish cooling on a rack.
