Easy Banana Bread Recipe

This easy banana bread recipe is a timeless classic, delivering a moist, tender loaf with rich banana flavour. Perfect for breakfast, a snack, or dessert, it transforms overripe bananas into a delightful treat with minimal effort.

Why You’ll Love This Recipe

• Quick and Simple: Requires just one bowl and straightforward ingredients.
• Versatile: Enjoy it plain or customise with nuts, chocolate chips, or spices.
• Ideal for Overripe Bananas: A delicious solution for bananas past their prime.
• No Special Equipment Needed: No mixer required; a fork and spoon suffice.
• Freezer-Friendly: Make ahead and store for future enjoyment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 ripe bananas, mashed
• 1 cup white sugar
• 1 egg
• ¼ cup melted butter
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed bananas, sugar, egg, and melted butter.
3. In a separate bowl, mix flour, baking soda, and salt.
4. Stir the dry ingredients into the banana mixture until just combined.
5. Pour the batter into the prepared loaf pan.
6. Bake for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Yield: 10 slices
• Preparation Time: 10 minutes
• Baking Time: 60–70 minutes
• Total Time: Approximately 1 hour 20 minutes

Variations

• Nutty Delight: Add ½ cup of chopped walnuts or pecans for added texture.
• Chocolate Chip Banana Bread: Incorporate ½ cup of chocolate chips into the batter.
• Spiced Version: Mix in ½ teaspoon of cinnamon or nutmeg for a warm flavour.
• Healthier Option: Substitute half the all-purpose flour with whole wheat flour.
• Dairy-Free: Use plant-based butter alternatives.

Storage and Reheating

• Storage: Wrap the cooled banana bread in plastic wrap or store in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store in the refrigerator for up to 7 days.
• Freezing: Wrap tightly in plastic wrap and aluminium foil, then freeze for up to 3 months. Thaw at room temperature.
• Reheating: Warm slices in a toaster or microwave for a few seconds before serving.

FAQs

How ripe should bananas be for banana bread?

Bananas should be very ripe, with brown spots on the peel, indicating natural sweetness and softness ideal for baking.

Can I use frozen bananas?

Yes, thawed frozen bananas work well. Ensure they are fully thawed and any excess liquid is drained before use.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is it possible to reduce the sugar?

Certainly. You can reduce the sugar to ¾ cup for a less sweet loaf without significantly affecting texture.

Can I add other mix-ins?

Absolutely. Consider adding dried fruits, nuts, or chocolate chips to customise your banana bread.

How do I prevent the bread from being dry?

Avoid overmixing the batter and ensure accurate measurement of ingredients to maintain moisture.

Can I use oil instead of butter?

Yes, substitute the melted butter with an equal amount of vegetable oil for a slightly different texture.

What if I don’t have a loaf pan?

You can use a muffin tin to make banana muffins; adjust the baking time to 20–25 minutes.

How do I know when the bread is done?

Insert a toothpick into the centre; if it comes out clean or with a few crumbs, the bread is ready.

Can I double the recipe?

Yes, double the ingredients and divide the batter between two loaf pans. Monitor baking time, as it may vary.

Conclusion

This easy banana bread recipe is a reliable and delicious way to utilise overripe bananas. Its simplicity and adaptability make it a favourite for both novice and experienced bakers. Whether enjoyed fresh or stored for later, it’s a comforting treat that never disappoints

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