Classic banana bread is a perfect way to use up ripe bananas. This recipe makes an easy one bowl batter that results in a moist and delicious loaf of yummy banana bread.
A flavorful loaf of banana bread is a versatile treat. It is a great way to use ripe or even frozen bananas. Plus a slice is perfect for breakfast, tea time or a light dessert. A loaf makes a great hostess gift as well. So whip one up for yourself and another to gift and everyone will be happy.
Do you keep bananas in your freezer? We always have a gallon freezer bag with bananas waiting to be used.
Most of them get turned into smoothies. We just break off a chunk or two of frozen banana, add assorted fruit and yogurt and blend away.
Little Dude loves making smoothies for breakfast and the frozen bananas are a great way to add sweetness and body. Those frozen bananas are also great for baking.
Just pull a couple out and let them defrost. They may seem extra mushy and liquid-y, but the baked goods turn put great.
I’ve been so busy with Christmas baking lately that my bag of frozen bananas got extra full. So I figured it would be a great time to go back to the basics.
I originally shared this banana bread recipe back in early 2015. Since most of you weren’t around then, I figured it would be worth sharing again.
This recipe comes together super easily. Starting with melted butter means there is no softening or creaming required.
You can make the whole thing in one bowl with just a spatula or a whisk. You’ll have it in the oven in no time at all.
The resulting loaf is moist and delicious just like you would want your banana bread to be. There is a hint of cinnamon that dances over your taste buds.
A slice is fabulous on it’s own. A schmear of butter is also delicious and we tried some with cinnamon creamed honey as well. That combination will knock your socks off!
Original post from 2015
We have been on a real banana baking kick around here. Between the whole grain banana and yogurt pancakes, the banana oat muffins, and the fact that we have baked Di’s banana cake recipe on an almost weekly basis, you would think we would be sick of banana baked goods.
But then you should think to yourself, can you ever really be sick of banana baked goods? Never!
So I have been buying bananas twice as often as we can possibly eat them in hopes of some getting over ripe. It finally panned out and we had three really soft and brown bananas ready to be mushed up and made into something delicious.
Banana bread! We haven’t had some in ages.
In fact, I am not sure Little Dude has ever had any. We can’t let that go on. So, banana bread it was!
Slicing and storing banana bread
It will be tempting to cut into the bread when it is fresh from the oven. However you will thank yourself later if you let the loaf cool completely first.
Cutting the loaf too soon will allow more steam to escape. This results in a dryer crumb later.
You can warm up a slice or two at a time later by putting them in the microwave for 10-15 seconds. This will give them the fresh out of the oven feel again.
Store the loaf of bread in an airtight container at room temperature for several days. Any longer than that and the bread should be refrigerated or frozen.
It will keep for a week in the refrigerator or up to three months in the freezer. So you can make a loaf on the weekend and enjoy it throughout the week!
To freeze a whole loaf of bread, place it in a freezer bag and get as much air out as possible before freezing. Alternatively wrap individual slices in plastic wrap and place them in a freezer bag.
That way you can have a slice whenever you’d like. A few seconds in the microwave is all it will take to have delicious banana bread any time!
- 1/2 cup butter
- 1.25 cups sugar
- 3 very ripe bananas
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 large eggs
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat to oven to 350° F and grease a 9" loaf pan.
- In a large mixing bowl, melt butter. Mix together sugar and butter. Add in bananas and mash and mix until incorporated. Stir in eggs until smooth.
- Mix in milk, lemon juice and vanilla.
- Add the flour, baking soda, salt and cinnamon, stir until just combined.
- Pour into greased loaf pan and bake for about 1 hr and 10 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then turn out and cool completely on a wire rack. Slice and enjoy.
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Amount Per Serving: Calories: 288Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 360mgCarbohydrates: 48gFiber: 2gSugar: 25gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.