Are you looking for a delicious, moist banana bread recipe? If so, look no further than this banana bread recipe. It has all the flavours of the bread, like bananas, honey, and cinnamon. The best thing about this banana bread recipe is that a fancy mixer is not required. You need a mixing bowl, a fork to whisk the eggs, and a strong spoon to stir the batter. The amount of sugar is negotiable. White sugar was asked for in the original recipe in the amount of one cup, but most people—including myself—do just fine with 3/4 cup, and many are content with 1/2 cup.
If desired, you can add a cup of chopped nuts, raisins, or chocolate chips; alternatively, you can bake banana-nut muffins with the dough in muffin pans. Even further, you could make chocolate banana bread. But, for now, here’s the very basic banana bread recipe if you have ripped bananas at your place.
Table of Contents
Ingredients
- 2 to 3 medium-ripe bananas
- 1/3 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Equipment
- 18×5-inch loaf pan
- Parchment Paper
- Large bowl
- Whisk or fork
- Stand Mixer
- Stapula
MUST READ: No bake cookies – the no-microwave recipe that’s super tasty!
How to Make Banana Bread?
Prepare the pan and preheat the oven: Baste an 8 × 4-inch loaf pan with butter and preheat the oven to 350°F (175°C).
Mash the Bananas: Bananas should be mashed with a fork in a mixing basin before being combined with the butter. The mashed bananas are combined with melted butter.
Mix the ingredients: Mix all the remaining ingredients in the mixture, such as baking soda, salt, sugar, egg and vanilla extract.
Bake the Bread: Put the flour in the mix and pour the batter. 350°F/175°C for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the middle of the cake comes out clean. In contrast to moist batter streaks, a few dry crumbs are acceptable. Loosely tent the loaf with foil and bake it for an additional few minutes if the exterior of the loaf is browned but the inside is still damp.
Cool and Serve: Remove from oven, let cool in pan for a few minutes, then serve. When ready to serve, remove the banana bread from the pan and let it cool fully. Slice, then dish. (Using a bread knife makes it easier to cut pieces that won’t crumble.)
Recipe Notes!
- Banana muffins: Line a pan with paper liners and fill each cup to about 3/4 full to prepare muffins. After 20 minutes, check to see whether the muffins are done. By this, you can prepare 8 to 10 muffins.
- Storage Options: Wrap bread securely in plastic wrap, cover it with aluminium foil and freeze for up to 3 months. Alternatively, wrap leftovers in plastic wrap and keep them at room temperature for several days.
- For this recipe, a mixer is not necessary. Cleanup is simple as well. You can combine everything in one bowl if you’d like.
- For this recipe, an 8 x 4-inch loaf pan is required. Bake for 47 to 57 minutes if using an 8 1/2 x 4 1/2-inch pan. Bake for 45 to 55 minutes if using a 9 x 5 pan. Remember that a flatter loaf will result from using a bigger pan.
- Overripe bananas are the ones that make the greatest banana bread. The bananas inside should be soft and browning, and the yellow skins should be partially roasted.
Nutrition Content
- Calories: 220 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 85mg
- Carbohydrates: 37g
- Sugar: 19g
- Protein: 3g
- Calcium: 9mg
- Iron: 1mg
Final words
When it comes to making bread, I use a variety of flavours to create different flavours and textures that are perfect for me. I like to keep things simple with bread, butter, and milk. But what about you? What’s your favourite bread recipe? I’d love to hear about it! Tell me in the comments below!
Please feel free to comment if you have any queries regarding the recipe or would want to offer your own take on the banana bread. Don’t forget to tell your family and friends about it; I’m sure they’ll also like it.
READ ALSO: Hashbrown casserole- the perfect dish for brunch with friends!
