This banana bread recipe ensures moist banana bread every time while boasting a healthier take than most traditional versions. Ideal for home bakers of all levels, this Easy Banana Bread repurposes the overripe bananas into a soft, tasty loaf that will keep fresh for days. This tried and true recipe is exacting and dependable and it will give you consistent results over and over again.
Essential Ingredients
Main Components
- 1 to 1.25 cups (240-300g) mashed banana, ripe
You want bananas with a lot of brown spots and soft flesh. This is just the right amount to maintain the correct banana-to-flour ratio, which is the key to a good texture and flavor. - All-Purpose Flour: 1¾ cups (220g)
Provides structure. Spoon flour into a dry measuring cup, then level with a knife to prevent a dense cake. - Melted Butter: ⅓ cup (75g)
Tender crumb, rich flavor. Can use vegetable oil if necessary. - Granulated Sugar: ¾ cup (150g)
Counteracts the sweetness of the banana and helps texture. - Large Egg: 1 whole egg
Binds the ingredients and provides moisture to this moist banana bread!
Essential Flavor Enhancers
- Fine Salt: ½ teaspoon
Important for balance of flavors – brings out banana flavor without tasting flat bread. - Baking Soda: 1 teaspoon
Key leavening agent that reacts with the acid in the bananas in order to rise. - Vanilla Extract: 1 teaspoon
Complements banana flavor without overpowering.
Acidity Booster (Choose One)
- Natural (PLAIN) Yogurt or Sour Cream: 1/4 cup (60g) OR
- Fresh Lemon Juice: 1-2 teaspoons
Balances baking soda and ensures rise while avoiding flat taste.
Step-by-Step Cooking Process
Preparation (10 minutes)
- Preheat oven to 350°F (175°C).
- Butter a 9×5-inch loaf pan or coat it with cooking spray.
- Mash bananas in a large bowl until you have a mix of textures (very smooth and small lumps).
Making the Batter (5 minutes)
- Mix wet ingredients: In the mashed bananas, stir in melted butter, beaten egg, vanilla, and yogurt (or lemon juice). Mix well.
- Stir in sugar and salt until evenly incorporated.
- Add in the baking soda and mix well.
- Gradually fold in flour until no dry streaks remain. Do not overmix.
Baking Process
- Spread batter evenly in prepared pan.
- Bake 55-70 minutes, checking at 50 minutes if using dark pans.
- Test doneness: Internal temperature should be 200-205°F (93-96°C); toothpick should come out with a few damp crumbs.
Cooling
- Cool in pan for 10 minutes.
- Turn out onto wire rack and let cool before slicing.
Nutritional Information
(Per slice, 12 slices)
- Calories: 185
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1.5g
- Sugars: 18g
- Protein: 3g
- Potassium: 180mg (from bananas)
This banana bread is packed with potassium from the bananas, and if eaten in moderation is a healthy part of a balanced breakfast or snack.
Serving Size Guidelines
- Serving size: 1 slice (1/12 of loaf)
- Generous serving: 1 thick slice (1/10 of loaf)
- Snack size: ½ a slice for kids or adults
Makes one 9×5-inch loaf (10–12 servings).
Expert Tips for Success
Banana Preparation
- Best flavor from naturally ripened bananas.
- Fast ripening trick: Bake unpeeled bananas at 300°F (150°C) for 15-20 minutes.
Baking Success
- Dark pan modification: Bake at 325°F (163°C).
- Avoid soggy bottoms: Bake on middle rack.
- Add-in distribution: Use mini chocolate chips or finely chopped nuts.
Storage Tips
- Room temperature: 3 – 4 days (wrapped).
- Freezer: Double-wrap; store up to 3 months.
- Refrigeration: Not recommended (dries out crumb).
Conclusion
This is the only Banana Bread recipe you’ll ever need! You’ll make this one over and over again. This Banana Bread recipe is a recipe that I have been using for as long as I can remember, not only is it a great way to use up all those ripe bananas but it is incredibly moist and takes no time to prepare! All for an easy banana bread recipe that uses just one bowl and produces a moist, tender, and delicious bread that you’ll be making over and over again, for all meals of the day (yes, even breakfast).
Great banana bread starts with the right bananas and the right technique. Be patient with ripening, measure ingredients properly and don’t overmix. This recipe is tested to perfection for foolproof results.
Ready to bake? Grab your ripest bananas and make this fabulous banana bread today.
Frequently Asked Questions
Q: Can I cut down on the sugar in this banana bread recipe?
A: Yes, by ¼ cup. Very ripe bananas add natural sweetness.
Q: Why did my banana bread turn out dense?
A: Likely too much flour, overmixing, or under-ripe bananas.
Q: Can I prepare this dairy-free?
A: Replace butter with coconut oil and yogurt with lemon juice.
Q: How can I tell if it’s done baking?
A: Internal temp of 200-205°F (93-96°C) and springy top.
Q: Can I double this recipe?
A: Yes. Use two pans or one large tube pan. Adjust baking time.
Q: What if I don’t have yogurt or lemon juice?
A: Use 1/4 cup buttermilk or 1 teaspoon white vinegar.
