This toaster oven banana bread recipe is perfect for baking in a medium or large oven. You can make a single moist and sweet loaf or 3 mini loaves, either way, they’ll be full of great banana flavor. If you’ve got a smaller toaster oven, no worries we’ve included some little oven baking tips too!
It’s not a fast recipe, the loaf takes about 45 to 50 minutes to cook. But the final results are so tender and moist, that I’d say it’s more than worth the wait.
Bananas: The secret to this tasty recipe is using very ripe bananas. Ones that are spotted brown all over, easy to mash, and are so fragrant you can smell them through the peel.
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1. Adjust the toaster oven’s cooking rack to the lowest position and preheat to 325°F on the BAKE setting. Grease only the bottom of an 8½” x 4½” loaf pan.
Normally, we bake quick bread at 350°F but with this full-sized recipe, the lower temperature gives the center of the bread enough time to cook through without over-browning the top of the bread.
2. In a large bowl whisk together the flour, sugar, baking soda, and salt. In another bowl combine the mashed bananas, egg, oil, buttermilk, and vanilla.
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3. Add the wet ingredients into the dry ingredients bowl and gently mix together just until combined. For the most tender bread avoid overmixing the batter, it should be chunky/lumpy looking (not perfectly smooth).
4. Pour the batter into the prepared pan and bake until a toothpick or skewer inserted into the center of the loaf comes out clean, about 40 to 50 minutes.
5. Allow the bread to cool in the pan to cool for 10 minutes, then carefully tip the loaf out and transfer it to a baking rack to cool completely.
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Aside from the faster bake time, another bonus of making the recipe this way is getting to customize each of the loaves.
We usually make a plain banana mini loaf (my favorite), one banana walnut option, and a chocolate chip banana walnut mini loaf (this one’s all for Tim). I know, kind of a tame blend.
Feel free to get creative and use your favorite mix-ins. Just divide the batter into thirds and stir 3 or 4 tablespoons into each one.
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Unfortunately, the loaf pan is too tall for our smaller toaster oven. Although I can get it to fit inside, as the bread rises there’s a chance it could come in contact with the heating elements and cause a fire.
So to make this recipe fit, I use a cake pan that holds a similar capacity (volume) as the original loaf pan.
If you’re curious about how to find the volume of a baking pan, check out this post on Baking Pan Sizes from the website Joy of Baking.
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I like to use the Nordic Ware pan because it’s a little deeper. The slices come out fat and thick, like a banana bread snack cake.
Since the pan is wider/shallower than the loaf pan, the batter bakes faster. Similar to the mini loaves, increasing the temperature to 350°F seems to help it bake more evenly.
For the best results, start checking on your bread after 25 minutes. Then add more time as needed. It’s easy to bake something longer, it’s nearly impossible to unburn it 🙂
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Buttermilk Substitute: Pour 1½ teaspoons apple cider vinegar (or lemon juice) into a glass measuring cup. Then fill with milk to the 1/2 cup mark. Stir and let sit for 5 minutes before adding to the recipe.
Oil Options: In addition to melted coconut oil, we’ve used canola oil and grapeseed oil without any issues. Personally, I think the coconut oil tastes the best but you do have to make sure the dairy and egg are at room temperature or else the coconut oil will harden in the batter.
To Make Mini Loaves: Increase the oven temperature to 350°F. Grease the bottom of three 5-3/4” x 3” x 2” mini loaf pans. Divide batter evenly between the pans and bake until a toothpick inserted into the center of the loaves comes out clean, about 25 to 30 minutes.
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An 8.5 x 6.5 pan or 10.75 x 7.5 pan can be substituted for the 8.5 x 4.5 loaf pan. Increase the temperature to 350°F and bake until browned and a toothpick comes out clean, about 28 to 35 minutes. The total time will depend on your oven and the pan used. For the best results, begin testing after 25 minutes and add time as needed.Moist and delicious Banana Bread Recipe made with ripe bananas, butter, sugar, eggs, vanilla, baking soda, and flour. Classic, flavorful, and perfectly sweet, learn how to make the BEST ever banana bread and enjoy with your morning coffee, as an afternoon snack, or late-night dessert.
‘Best’ is always a bold statement. So allow me to clarify, this is thebest classic banana bread recipe. While some recipes have nuts, others have chocolate, and still, others come filled with things like sour cream or Greek yogurt (or pumpkin as in these Healthy Pumpkin Banana Muffins). This one, on the other hand? Has none of those things. Not that any of those things are bad, of course, I just think it’s important to keep the classics close.
Peel your ripe and spotty bananas and transfer to a large mixing bowl. Mash the bananas with a fork until completely smooth and no large clumps remain. You can also do this using a Stand Mixer, but a fork works just as well.
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Meanwhile, in a separate, smaller bowl, melt the butter in the microwave (approx. 15-30 seconds). Transfer the melted butter to the bananas and mix well to combine.
In a small bowl, whisk together the eggs and vanilla extract until no yellow yolk streaks or clumpy egg white remains. Mix in the sugar and add to the banana mixture and mix well.
In a separate bowl whisk together the baking soda, salt, and all-purpose flour. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix together until
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Transfer the batter into your prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to rest for 5 minutes before carefully transferring to a wire rack to cool.
Make them into muffins: You can easily use this recipe to make approximately 2 dozen banana bread muffins. Simply pour the batter into a lined muffin pan and bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) for an additional 15-18 minutes or until a toothpick inserted in the middle comes out clean.
How to store leftover banana bread: To keep your bread as moist as possible, allow your bread to cool completely before wrapping in plastic wrap and transferring to a large, freezer-safe zip-lock bag. Your bread will stay fresh on the counter for up to 3 days or in the refrigerator for up to 6 days. Alternatively, make extra, wrap, and freeze for up to 2 months.
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Add some nuts: Feel free to stir in a cup or two of your favorite nuts before baking. I love adding chopped walnuts or pecans.
Don’t let the top burn: If you notice that the top of your loaf starting to brown before it’s completely cooked through, simply tent with a large sheet of foil and continue to bake until fully cooked.
How to make egg-free: To make these muffins vegan, you’ll need to replace the eggs with a vegan substitute. I like to use flaxseeds for this job (although, fair warning, I’ve never tried using an egg substitute on this particular recipe). Here’s how to do it,
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If you try making this Banana Bread, please leave me a comment and let me know!I always love to read your thoughts and feedback!
Moist and delicious Banana Bread Recipe made with ripe bananas, butter, sugar, eggs, vanilla, baking soda, and flour. Classic, flavorful, and perfectly sweet, learn how to make the BEST ever banana and enjoy with your morning coffee, as an afternoon snack, or late-night dessert.
Banana Bread Muffins: You can easily use this recipe to make approximately 2 dozen banana bread muffins. Simply pour the batter into a lined muffin pan and bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) for an additional 15-18 minutes or until a toothpick inserted in the middle comes out clean.
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Storage: To keep your banana bread as moist as possible, allow your bread to cool completely before wrapping in plastic wrap and transferring to a large, freezer-safe zip-lock bag. You bread will stay fresh on the counter for up to 3 days or in the refrigerator for up to 6 days. Alternatively, make extra, wrap, and freeze for up to 2 months.
Bananas: You'll need at least 4-5 ripe bananas to make this recipe (or 2 cups). Frozen banana will also work, simply thaw first before mashing.
Make them nutty: Feel free to stir in a cup or two of your favorite nuts before baking. I love adding chopped walnuts or pecans.
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Calories: 232 kcal
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