Banana Bread Recipe European Measurements

Are you on the hunt for the perfect banana bread recipe? Look no further — this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. Don’t worry, it doesn’t give the bread a lemony flavor. Like sour cream or buttermilk, the acidity in the lemon juice reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.

My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations — because you can never have too many banana bread recipes! — I’ve got you covered with an array of options, including marbled, a chocolate, chai-spiced, whole wheat, and coconut-pecan banana breads. With so many delicious options, you’re sure to find a favorite!

For a really moist, banana-y banana bread, use very ripe bananas. The bananas should at least be dark yellow with plenty of brown spots, and it’s okay if the skin has turned completely brown.

Chocolate Swirled Banana Bread

If you have overripe bananas and you’re not ready to bake, don’t let them go to waste – freeze them! I typically freeze them in bags of 2 or 3, as when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and put them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then mash.

In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.

Easy Banana Bread Recipe

Banana bread is best served fresh out of the oven, but it will keep for a few days, wrapped in foil and stored at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!

Possibly The Best Banana Bread Recipe Ever

Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me?Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!

Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:

To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:

Classic Banana Bread Recipe (no Mixer Needed)

Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.

Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.

The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.

How To Cook Perfect Banana Bread

If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.

You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.

Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room temperature.

Banana Banana Bread Recipe (with Video)

To freeze individual slices: Slice the bread and place it on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. You can thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds at a time or until warmed through.

To freeze the the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.

To freeze individual slices: Place the slices of bread on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a couple of hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store them in the freezer for up to 3 months. Thaw individual slices to room temperature or reheat frozen slices in the microwave for 20-30 seconds or until warmed through.

Quick & Easy Banana Bread Recipe (classic Banana Bread)

Eggs: Room temperature eggs are best as they will disperse more evenly into the batter. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.

Bananas: The riper the bananas, the better! You’ll need about 4 large bananas or 5 medium bananas to get 2 cups of mashed banana.The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

Gluten Free Banana Bread Recipe (with Almond Flour)

Let me say this in no uncertain terms: You make terrific banana bread. Chock-full of honey and walnuts or chocolate chips and pecans, or just plain and simple, every loaf is as deliciously distinct as the person who baked it, and I'm confident yours ranks among the best.

I don't come here professing to have a banana bread that's better than yours; just a list of ingredient tweaks to elevate the recipe you already love. And if you happen to be in the market for a new recipe, of course, I'm glad to lend you mine.

Okay, if you've been baking along with me for any length of time, you probably saw this one coming—I've been obsessed withtoasted sugarfor a while. For this application, you don't need to invest in the full five-hour process. In fact, banana bread is much, much better with

Gluten Free Banana Bread Recipe

That's all you need to round out the sugar's natural sweetness and coax out some subtle caramelization to