Easy Banana Bread
122 Comments
Posted: 09/12/20
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Easy Banana Bread Recipe is a must make recipe if you have overripe bananas! It’s moist, easy to make and delicious. Plus, you probably have all the ingredients in the pantry that you need to make this. Honestly, there’s nothing better than a big warm slice with butter for a treat.
This banana bread is the best ever because it’s literally a dump and go recipe! It doesn’t get much easier than mixing all the ingredients in a bowl, pouring at pan and then baking it.
Nothing beats it straight from the oven with a big slap of butter on it in my opinion! Well, Chocolate Chip Banana Bread or Double Chocolate Banana Bread Recipe ranks right up there if you are a chocolate lover like me!
Why this recipe works:
- Dump & Go recipe! Just mix it up in a bowl and pour into the pan.
- Tender, moist and delicious.
- Freezes great.
Ingredients Needed
- Sugar
- Butter
- Eggs
- Bananas
- Flour
- Baking Soda
- Salt
This bread is so easy to make! Really it’s one of our favorites because you usually have all of the ingredients on hand!
Steps to Prepare
- Preheat the oven to 350 degrees
- Grease the loaf pan, mash the bananas
- Cream together sugar and butter
- Add eggs and bananas
- Add the remaining ingredients
- Pour into the greased loaf pan
- Bake at 350 for 1 hour or until a toothpick inserted into the center of the bread comes out clean.
Tools Needed!
How do you know when it’s is done?
You want to begin testing your bread about 10 minutes before you think it will be done. Insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, then the center of the loaf is done.
Why is my bread dry?
Make sure you use butter instead of oil in your bread! If you use oil it emulsifies and coats the flour which prevents it from absorbing to much water which results in dry banana bread.
Storage Tips
- Keep your bread wrapped in plastic wrap, tin foil, or store in an airtight container to keep it from drying out. This can also extend the life of your bread. Another quick tip is to store it in the fridge to make it last up to a week.
- To freeze it wrap cooled loaf in plastic and again in foil and then place in the freezer for up to two months!
On to this recipe. I know that many of you already have a banana bread recipe as it seems to be a staple but if you haven’t found “THE” recipe then try this one…it’s AMAZING…and it’s from my mom and moms always make wonderful, yummy things!
More quick bread recipes are:
- Cinnamon Swirl Banana Bread
- Banana Zucchini Bread
- Zucchini Bread
- Pumpkin Chocolate Chip Bread
- Cream Cheese Cranberry Bread Recipe
- Crumb Apple Zucchini Bread
- Buttermilk Rhubarb Bread
Have you made this? YAY!! Be sure to comment below with a 5 star rating, I definitely want to hear from you!!!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures, enjoy!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Banana Bread
Quick bread that's tender, delicious and loaded with banana flavor!
Video
pieces
Ingredients
- ¾ cup brown sugar packed
- 1 cup butter softened
- 2 eggs
- 4 bananas
- 2 cups all-purpose flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
- Add sugar and butter to large mixing bowl. Beat until light and fluffy.
- Add eggs and bananas to the bowl and mix until combined.
- Then add the rest of the ingredients and mix until just combined.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees F for 1 hour or until the bread tests done by inserting toothpick in the middle and it comes out clean.
Tips
How do you know when it’s is done?
You want to begin testing your bread about 10 minutes before you think it will be done. Insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, then the center of the loaf is done.
Why is my Banana Bread Dry?
Make sure you use butter instead of oil in your bread! If you use oil it emulsifies and coats the flour which prevents it from absorbing to much water which results in dry banana bread.
Storage Tips
- Keep your bread wrapped in plastic wrap, tin foil, or store in an airtight container to keep it from drying out. This can also extend the life of your bread. Another quick tip is to store it in the fridge to make it last up to a week.
- To freeze it wrap cooled loaf in plastic and again in foil and then place in the freezer for up to two months!
Nutrition Information
Serving: 1, Calories: 464kcal (23%), Carbohydrates: 58g (19%), Protein: 6g (12%), Fat: 25g (38%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 102mg (34%), Sodium: 415mg (18%), Potassium: 294mg (8%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 806IU (16%), Vitamin C: 5mg (6%), Calcium: 38mg (4%), Iron: 2mg (11%)
Zed says
This has too much butter. After baking there were small pools of grease left in the pan and every bite is like a grease filled sponge. I think half or 3/4 the amount would be closer to what is needed.
Courtney says
Really? This is our go to banana bread recipe and we have never had that issue. Please adjust what you need.
CC says
Way too much butter. Think it should be half cup butter.
Courtney says
This is our favorite banana bread! You can adjust if you need to.
Toni says
Easy recipes. Bread comes out good every time!
Courtney says
Yay!
Edward Dob says
Best banana bread ever!
Courtney says
Oh thank you!! 😊😊