Banana Bread Recipe No Electric Mixer

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.

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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!

Banana Bread Recipe Without Brown Sugar

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 Easiest Banana Bread

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.

Homemade 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 Banana Bread Recipe (with Video)

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.This is a great recipe for a basic classic banana bread. I have only two criteria for what I would consider the best banana bread recipe: super moist and big banana flavor.

I’ve made this recipe a LOT. Just pay attention to a few tips that I promise will get you to a REALLY great banana bread.

Easy Banana Bread (no Mixer!) Recipe [video]

I’ve done a ton of research and testing for you so you don’t have to.You’ll find tips, substitutions, variations, freezing instructions, and more.

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There’s no need for a stand mixer. I have tried it with and without and didn’t find a difference. You can mix the batter with a spoon or fork. The instructions are simple. Just be sure to pay attention to the tips which are all included in the recipe.

This is an incredibly soft, moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. Our #1 most popular recipe. And simply delicious.

The Best Classic Banana Bread Recipe

Sour cream – light or full fat is fine. Or use plain or vanilla yogurt instead. This adds moisture to the banana bread.

My sister loves it toasted with butter. I have to admit it’s pretty good. Plain – with or without butter – is great too. And a bit ofpeach marmalade!

For baking, the best way to measure flour is to weigh it on a kitchen scale. If you don’t have a scale, use the scoop and swipe method with measuring cups. Scoop the flour with a spoon into a measuring cup, then level it off with a knife. The right amount of flour is important for the texture of the banana bread.

Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)

Sometimes the batter will curdle when you add a cold egg. If you forget to take the egg out of the fridge ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).

Yes, you can make muffins instead of a loaf. Increase the oven temperature to 375F/191C and bake muffins for 20-25 minutes or until the tester comes out clean.

Simply

Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.

Simply The Best Banana Bread Recipe

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

Your search for the perfect super-moist banana bread recipe is over. Our readers say Absolutely the greatest banana bread ever! No need to ever try another!. Classic flavors, heavenly aromas, and well-tested tips for a delicious treat.

Classic Banana Bread (moist And So Easy!)

Sometimes they’re too sweet. Sometimes they’re over-mixed and tough. Sometimes they’re heavy, or worse, greasy. Sometimes they have unmashed chunks of banana in the batter (gross). Sometimes they lack sufficient fat and have a nasty gummy texture. Sometimes they’re just plain bland.

The other issue is that many banana bread recipes are overly complicated. Do a google search for “banana bread” and you’ll find many recipes claiming to be “the best” or “award-winning”, but not many claiming to be easy.

The thing about banana bread is, it’s a humble breakfast bread (or dessert bread; you may already know this, but it’s amazing warm with vanilla ice cream). It’s not trying to be a frosted cake or a perfectly shaped pastry. Banana bread is supposed to be homey and comforting. It’s supposed to be simple and easy, something you can make on a weeknight without ruining your kitchen or staying up all night.

The

Moist Banana Bread Without Baking Soda

I set out to create the ultimate, go-to, never-fail, easiest banana bread recipe out there. And here are the things I think a great banana bread recipe needs:

In the process of developing this recipe, I read and experimented with a LOT of banana bread recipes. Over time, I narrowed down a set of criteria that I believe make for the best easy banana bread. Some of this comes down to taste, and some to science – which we all know are interrelated when it comes to baking!

So, there you have it. I did all the experimenting so you don’t have to. I hope you try this recipe and love it as much as I do! Please let me know what you think if you try it!

Best Weight Watchers Banana Bread Recipe

One bowl, no mixer, no weird ingredients, pure banana flavor, and a perfectly plush, soft texture: my favorite recipe for banana bread also happens to be the easiest banana bread recipe I’ve ever made.

Add-ins: If you want to add in chocolate chips or chopped nuts, fold in about 1/2 cup of them just before scraping batter into the pan.

Storage: Banana bread will keep, well-wrapped in foil on the counter, for about 3 days. It will also keep up to a week in the fridge, and up to 3 months in the freezer. I like to wrap individual slices in foil and keep them in the freezer in a freezer storage bag to defrost

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Banana Bread Recipe No Electric Mixer