Easy Banana Bread

Banana Bread Loaf with slices and bananas in background

Today’s Best Recipe is Easy Banana Bread.

This is a delicious banana bread recipe I got from a co-worker named Lyndsay years ago.

There are a lot of banana bread recipes. I think this is among the great recipes.

It’s an amazing banana bread recipe that has flavor and texture harmony and is one of my favorite quick breads.

Banana bread is a great recipe for overripe bananas or those with lots of brown spots.

This bread is loaded with bananas, three to be exact.

I encourage you to keep them until they are overripe, for a bread with a pronounced banana flavor.

Beyond the incredible flavor there is the texture–tender, moist-nutty is optional.

This recipe makes one loaf.

Because we can’t just eat one slice at a time, I typically double the recipe and make two loaves.

How to make Banana Bread: 

Makes 1 20-ounce loaf.

1 cup sugar

1/2 cup unsalted butter

3 bananas, ripe and mashed

2 eggs, well beaten

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Banana Bread Loaf with slices and bananas in background

 

Easy Banana Bread Directions:

  1. Preheat oven to 350-degrees.
  2. Grease and flour an 8x4x3-inch loaf pan. (Tip after greasing, spray the pan with nonstick cooking spray before flouring. This will take care of any crevices.)
  3. Stir together the flour, salt, and baking soda in a bowl.
  4. In a separate large bowl, cream together the shortening, sugar, add mashed banana, eggs, and (optional) nuts.
  5. Add the combined dry ingredients to the banana mixture and stir only until the batter is thoroughly blended.
  6. Pour into the prepared bread pan and bake 50-60 minutes, or until a skewer or wooden pick inserted in the center of the bread comes out clean, or with only a few moist crumbs.
  7. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.
  8. To store wrap tightly with plastic wrap once the bread is room temperature.

Variations:

Try adding 1/2 cup chocolate chips to step 4.

Make Hawaiian banana nut bread by adding 1 cup chopped walnuts to the batter.

I think bananas and nuts are the perfect combinations.

Serve warm with ice cream.

Banana Tips:

The best way to mash Bananas is with a fork or potato masher.

For this recipe, I prefer overripe bananas.

My husband thinks they belong in the compost, but those brown, spotted bananas are perfect for this recipe.

If they are black and mushy, that may be a bit overripe.

I get it, they fade fast and that may not be the day you want to make banana bread.

No worries put the bananas in the freezer (I place them in a resealable baggie first).

When you’re ready to bake, remove the bananas about 30 minutes before starting.

You can snip the top of the peel off and squeeze out the squishy, and oh so flavorful banana.

If that sounds a little overboard for you, you can place the bananas, in their skin, on a baking sheet, lined with foil or parchment (they might leak).

Bake at 300-degrees F. for 30-45 minutes until soft and brown.

Use in the recipe!

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