Banana Bread

Banana Bread

This Banana Bread recipe is moist, tender, and packed with rich banana flavor. It’s a great way to use up ripe bananas for breakfast, snacks, or the freezer.

Recipe Highlights

⤑ Flavor: Sweet with brown sugar, cinnamon, and rich banana flavor, baking up soft and tender with a melt-in-your-mouth crumb.
⤑ Budget Tip: This recipe is perfect for using up those overripe bananas so they don’t go to waste.
⤑ Time-Saving Tip: No time to bake and your bananas are turning brown? Unpeel and freeze 4 at a time in a Ziploc bag for easy baking later!
⤑ Freezing: This banana loaf freezes beautifully. Wrap the whole loaf or wrap individual slices for a quick grab-and-go snack.

Banana Bread Variations

One of the best parts about banana bread is once you’ve got the hang of it there are so many ways to customize it!
⤑ Add nutmeg or swap pumpkin pie spice instead of cinnamon.
⤑ To make it into a banana nut bread, add toasted nuts such as walnuts or pecans.
⤑ Top the loaf with pumpkin seeds or sunflower seeds.
⤑ Add mini chocolate chips, raisins, or shredded coconut.

Ingredients

3 over ripe bananas, mashed well
3 eggs, beaten
1½ cups granulated sugar
½ cup softened butter
pinch of salt
pinch of baking soda
1½ cups self rising flour
Optional: ½ cup of chopped walnuts, pecans, or chocolate chips

Instructions

Preheat oven to 185c. In a large mixing bowl, cream together the butter, and sugar until mostly smooth, and incorporated. Next, add in the beaten eggs, and mashed bananas, mix until smooth! Slowly mix in the salt, baking soda, and flour, making sure to fully mix the wet, and dry ingredients completely, it will be slightly lumpy. Add in in the nuts, or chips, if using! Pour into a greased, and floured loaf pan. Bake at 185c (350f) in a greased and floured standard loaf pan (or 3 mini pans) for 45-50 minutes or until the top is a nice golden color and a toothpick inserted in the center comes out clean! Serve warm or cool and enjoy!

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