Imagine the aroma of freshly baked banana bread wafting through the house. Is there anything better? Sometimes I try to keep everyone from eating all the bananas so I have an excuse to make this more often.
Banana Bread
It’s a classic kitchen scene. The week is drawing to a close and most of the produce has been consumed, even though you’re still a couple of days from grocery shopping day. But on the counter, there they are. A few bananas piled together. Their once greenish yellow skin now aging to brown. If your kids are anything like mine, they won’t touch the banana after it has reached a specific yellow to brown ratio on the peel. But you hate to waste them. Of course there’s always one thing you can do: Banana bread!
Banana bread is delicious for breakfast, a side at a brunch, or a snack anytime. It also is a great gift to give around the holidays to friends and neighbors. Everyone loves banana bread!
Tips from the Pros
As with all baking, there are a few things that can get in the way of a successful loaf of banana bread.
- Avoid cooking the bread on too high a temperature. Lower temps mean longer baking time, but it also means the inside is done at the same time as the outside of the bread. If you find your banana bread is overdone on the outside and underdone in the middle, try lowering the baking temperature by a few degrees.
- Grease and flour the pan. Some people favor the grease and flour technique. This works well. But you can also use a baking specific spray like Pam with Flour or Baker’s Joy. A regular canola oil cooking spray will not be enough to keep the bread from sticking to the pan.
- Transfer bread to a Ziplock bag or airtight container after baking. This will hold in the moisture, especially if you aren’t planning on serving it right away.
Can You Freeze Banana Bread?
Yes! In fact, banana bread freezes beautifully for up to three months. Double or triple this recipe and freeze the extra loaves to enjoy later. For the best results when freezing follow these steps:
- Make sure the banana bread is completely cooled.
- Wrap the banana bread TWICE in plastic wrap.
- Wrap it once more in aluminum foil or place it in a resealable freezer bag.
- Freeze for up to 3 months.
- To thaw, remove the bread from the freezer bag or take off the foil layer.
- Keep the plastic wrap on the bread until it is thawed.
- Slice and serve.
- Keep unused portion in an airtight container or plastic bag.
More Bread Recipes To Try
If you like this yummy banana bread, here are a few more bread recipes to try:
- Chocolate Banana Bread is moist, easy and contains a secret ingredient… Brownie Mix!
- Coconut Almond Bread has a moist, coconutty bread with a hint of almond. It’s perfect for breakfast, or for a sweet treat.
- Pumpkin Chocolate Chip Bread is the quintessential flavor of fall. Fill your home with the delicious aroma of fall spices.
- Mom’s Zucchini Bread is a no-fail recipe and the perfect way to use up extra zucchini, whether from your garden or your neighbors’.
- If you are looking for a gluten-free sweet bread, our Gluten Free Zucchini Bread is fabulous!
How To Make Banana Bread
house. Is there anything better? Sometimes I try to keep everyone from
eating all the bananas so I have an excuse to make this more often.
Ingredients
- 1 cup sugar
- 2 eggs
- 1/2 cup butter softened
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3 bananas very ripe
- 1/2 cup chopped walnuts optional
Instructions
- Mix together everything but the flour and bananas until smooth.
- Mash the bananas in a small bowl. You can mash the bananas as much or as little as you like. If you want chunks of banana in your bread, don't mash them too much. If you just want banana flavor, mash thoroughly.
- Slowly blend in flour, then add the bananas and walnuts (if you are using them).
- Spray a regular size bread pan and fill with batter.
- Bake at 325 for 60 minutes. Test for doneness by inserting toothpick or knife in the center of the loaf. When it comes out clean, it's ready to take out of the oven.
Equipment
- Bread Pan
- Conventional Oven
Natalie says
We make this often! And, you are right, the house smells absolutely amazing!! So soft & gone in minutes!
Toni says
This banana bread reminds me of the recipe my Grandmother used to make! It’s moist and the banana flavor is just perfect.
Ginny says
This was delicious and easy. I love this banana bread in the morning so thank you verymuch.
Frank Lee says
I am a diabetic, could it be possible to a substitute instead of sugar.
Favorite Family Recipes says
I don’t know of a substitute for sugar that works with this recipe, sorry! I know some people have tried stevia or agave nectar, but I can’t speak to how they change the taste or texture of the bread.
L says
Try monkfruit, I’ve had alot of luck with that instead of sugar.
Beth says
We love banana bread here! My son will eat it all up! Can’t wait to make this!
Betsy says
Fantastically easy! VERY delicious! Love this without chocolate chips, but the family always asks me to put some in. It’s good that way, too!
April says
Simple recipe that came out great! Will definitely make again.
Susan says
All the ingredients in this recipe are the same as the one I’ve been making for 35 plus years, however, mine includes 1/2 cup sour cream. I cook mine for 60 minutes and it’s so moist and delicious. Just a suggestion, in case you’re interested.
Sharyn Vehrenkamp says
I also use 1/2 cup of sour cream and put 1/4 Cup choc.chips and chopped walnuts! Great grandchildren love it and we do to!
Paula Laviolette says
How can I make this diabetic friendly?
Thank you!
Favorite Family Recipes says
You could try using a sugar substitute like Stevia!
Becky Hardin says
Nothing better then a warm piece of banana bread. YUM
Rachael Yerkes says
So good! Seriously perfection!
Billy says
This banana bread recipe is seriously one of the best. It’s so light and fluffy and the banana flavor is booming. I also love how easy it is to make, so thanks for a simple to follow recipe!
Valerie says
Banana bread is a perfect way to use up black bananas. I love how nice and easy this recipe is, and I bet it smelled great too.
Pam Dana says
This turned out so good! My whole family loved it!
Annette says
The recipe says baking soda not baking powder that could be your problem. Hope that helps! ????
karen says
Only thing I changed when mine was sinking like that was to use self rising flour instead of regular? Might help
Cynthia says
I made this per the directions and it was fine. I did grease and flour my pan. It did not say anything about flooring the pan,but I did.
Cynthia says
Shouldn’t you grease AND flour the pan. You only mentioned spraying the pan.
Erica says
You definitely can… it might help with sticking issues.
Emily says
I’m so sorry, I don’t know what the problem is. Are you at a high elevation?
nat says
My kids always eat the bananas before they’re ripe enough too. I checked at our grocery store and they often have big boxes of ripe bananas for really cheap, just under the normal ones. I peel them, break them in pieces (or mash them) and put them in my freezer. Then I always have bananas for bread or smoothies. Just thought I’d share an idea! Thanks for the great recipes that are always on here!
EBWalker says
I’m not sure what to tell you on burning your bread. It might be the recipe you are using. Try this recipe, it has always worked out great for me. The outside should be a little toasty but not burnt.
Jess says
If you are burning the bread, your oven temperature is too high. How much lower are you setting it at? This recipe already calls for a pretty low temp. Are you baking it too low to the bottom of your oven? Make sure you are using your middle shelf in your oven. Grease your pan with oil or oil based cooking spray. Not one that is butter based as that can cause it to brown faster. Good luck!
s.k.i.p. says
Help! Every time i make banana bread, the outside is burnt and the inside is raw. I’ve lowered the temp on my oven multiple times….. still the same result. What’s up?!
Carolyn says
Mine was raw in the middle after 60 minutes at 325. I decreased the temp and cooked at 315 for another 15 min. It still seemed a little raw but I took it out anyway. It set up as it cooled, and turned out nice and moist but lightly crispy on the top. Perfect!
Netts Nook says
Great recipe can’t wait to try.