This Banana Bread Recipe uses brown sugar and lots of bananas for the BEST flavor. Plus, it takes only 15 minutes to make by hand–no mixer required! Recipe includes a how-to video!
This is it: the BEST banana bread recipe. After over half a dozen recipe tests, I finally landed on a winner. This recipe makes a moist, super flavorful (thanks to our key players: bananas, buttermilk, brown sugar, and vanilla), and easily customizable banana bread, a near cousin to my popular carrot cake recipe.
Want to add nuts? Go for it! Like chocolate chip banana bread? Throw them in too. Or, go a little crazy and add both–this recipe can handle it!
Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven
My banana bread recipe is closely based off of my popular banana muffins. That recipe has received nothing but rave reviews, and it took just a few modifications to make it perfect for baking in a bread pan. Serve yours warm with a little bit of honey butter (people do eat banana bread with butter, right?), and you’ve got yourself a slice of pure perfection.
VERY ripe bananas are ideal. We’re talking dark brown, spotty, and mushy–pretty much the opposite of what you’d like to eat! Super ripe bananas have the most flavor and will subsequently make your bread super flavorful too.
Absolutely! Stir in 1¼ cup coarsely chopped nuts (pecans or walnuts are great choices), chocolate chips, or even raisins at the end. Just remember to not over-mix!
The Best Banana Bread Recipe (ever.)
Store at room temperature in an airtight container (or wrapped with plastic wrap) for up to three days. It can also be tightly wrapped and frozen for several months!
The bread, as this is the quickest way to make it dry. Once it’s cooked and cooled, store your banana bread tightly wrapped at room temperature and enjoy within 3 days for best results. Do NOT refrigerate–this will dry out the bread!
SAM’S TIP: If using nuts, try toasting them first for added flavor! To do this, simply spread the nuts on a baking sheet in an even layer and bake on 350F for 5-10 minutes, turning halfway through.
White Chocolate Banana Bread
Let’s bake together! I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook .
²Adding nuts If you have nuts that aren’t already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 ½ cup of walnut or pecan halves over a baking sheet and bake on 350F for about 8 minutes. Allow the nuts to cool then use a large knife to coarsely chop.
Storing Store in an airtight container at room temperature for up to 3 days. This recipe also freezes well, wrap tightly in plastic wrap and it will keep for several months!
Banana Bread Recipe (with Video)
Serving: 1 slice | Calories: 396 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 46 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 74 mg | Sodium: 205 mg | Potassium: 152 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 1050 IU | Vitamin C: 4.1 mg | Calcium: 20 mg | Iron: 0.4 mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.A delicious & super moist cafe-style, one bowl banana bread recipe that takes just 5 minutes to prepare! No fancy equipment needed!
This is the perfect way to use up those over-ripe bananas sitting in the fruit bowl. Freezer-friendly, and a great option for school lunchboxes.
The Very Best Banana Bread With Self Rising Flour
Trust me... this banana loaf is so good and SO super moist, I'm sure it will soon be on high rotation in your house too!
To get that classic cafe-style crunch on top, we simply sprinkle raw sugar (granulated sugar) over the top before baking. Easy, right!?
Every time I make banana bread I just grab a different recipe, its a pretty hit and miss method. But I have now just saved this recipe. It was fantastic, Great flavour, great density. I wont risk making just any recipe again!
Banana Banana Bread Recipe (with Video)
I hate cooking, but was craving banana bread. Made it tonight. Super easy. Great taste. I need to make another one tomorrow as it’s all gone! Lol. Best recipe ever!
If you're after a delicious recipe that won't break the bank, my one bowl banana bread recipe is just what you need.
Use hand-held beaters, a stand mixer, a wooden spoon or a Thermomix to cream the room temperature butter and brown sugar until pale and creamy.
Grandma's Easy Banana Bread
Pour the mixture into a greased and lined 21cm x 11cm (8 x 4.5 inch) baking tin and sprinkle with a little raw sugar (this gives you the CRUNCHY cafe-style top!).
This banana bread is more than moist, it's SUPER moist!!! In fact, it's the most deliciously moist recipe you'll ever try!!! It's made using FOUR bananas and 2 eggs which keeps it superbly moist. Forget about dry banana bread - I'm sure you will find that this is the banana bread recipe you need!
Simply sprinkle a little raw sugar over the top of the loaf before baking. The raw granulated sugar becomes crunchy and extra sweet when baked.
Vegan Banana Bread (easy + Healthy)
Yes absolutely! You'll just need to reduce the cooking time (start checking around the 15 minute mark). Or check out my famous banana muffins recipe... you're going to LOVE them!
The riper the better when it comes to baking banana breads, muffins and cakes! The best bananas for baking are those with brown or black skins. This is when they are at their very sweetest!
Have you got some super ripe bananas in your fruit bowl? From muffins to cakes, breads to blondies and so much more, these are the very best banana recipes!
Raw Sugar Banana Bread Recipe
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Calories: 187 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 37 mg | Sodium: 226 mg | Potassium: 145 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 236 IU | Vitamin C: 3 mg | Calcium: 19 mg | Iron: 1 mgDoes anyone ever really plan on making banana bread? Usually I notice that a few bananas on the counter turned brown and,
Since banana bread is a last-minute baked good, I’m always amused by the ingredient list of many recipes. They call for things like sour cream, buttermilk, oat flour, or some other random ingredient that I don’t have in the house.
Banana Bread Recipe With Self Rising Flour
The only special ingredient I use in my banana bread? Brown sugar. (And if you need to make banana bread without brown sugar, I’ve got you covered.)
The reason I reach for brown sugar when making banana bread is that the molasses/caramel flavor is a perfect partner for ripe bananas. Think bananas foster. Brown sugar adds a depth of flavor without asking you to do any baking acrobatics like toast sugar or use a hard-to-find flour.
My other requirement? Banana bread should be easy. I’m talking “plop everything in a bowl, stir, put in a pan, and bake.” Some folks call this a dump recipe. I personally dislike the word “dump” used when talking about food. So let’s just call this an easy recipe.
Classic Banana Bread Recipe (no Mixer Needed)
For banana bread, use either light or dark brown sugar. (Actually, that’s true in all baking recipes. Light and dark brown sugar are interchangeable. Need another recipe for brown sugar? Try these Three Ingredient Peanut Butter Cookies.)
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But just because they’re interchangeable doesn’t mean they’re the same. Light brown sugar gives you a milder flavor. The flavor notes are more caramel and less molasses. It’s also less acidic (something, to be honest, that can be hard to detect in the finished baked good).
Dark brown sugar contains more molasses and more moisture than light brown sugar. Usually, when something has a different moisture content, we freak out a bit because moisture changes things. Brown sugar is an exception to this rule. The moisture difference between light and dark brown sugar isn’t enough to impact your banana bread.
Peanut Butter Banana Bread Recipe
You know what does have enough moisture to affect the bread? The bananas! The riper the bananas, the more moisture they bring to the bread.
I wish this recipe was a one bowl affair. It’s not. Before mixing the batter, you need to mash the bananas. This is easy to do with a fork. (If mashing bananas with a fork is a challenge due to physical restrictions, use an electric handheld mixer or a potato masher.)
Once you’ve mashed the bananas, grab another bowl. Stir together all the dry ingredients. Then add the eggs, melted butter, and mashed bananas. Then…stir. Do this with a fork, firm rubber spatula, or electric hand mixer. Once the batter is thick, you’re done.
Ba's Best Banana Bread Recipe
Spread batter evenly into a greased pan and bake until a cake tester inserted into the center of
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