I’m sharing my take on a beloved classic—super moist quick bread packed with rich banana flavor and that irresistible comforting warmth I can’t help but savor.
Why I’ll Love This Recipe
I love this recipe because it’s both simple and rewarding. I combine pantry staples with overripe bananas and get a perfectly tender loaf every time. The natural sweetness of the bananas means I don’t have to fuss with too much sugar, and the texture is always just right—it’s the recipe I reach for whenever I have ripe bananas and need a no-fuss bake.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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1 teaspoon baking soda
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¼ teaspoon salt
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¾ cup brown sugar
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½ cup butter
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2 large eggs, beaten
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2⅓ cups mashed overripe bananas
Directions
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I preheat my oven to 350 °F (175 °C) and lightly grease a 9×5‑inch loaf pan.
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I whisk together the flour, baking soda, and salt in a large bowl.
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In a separate bowl, I beat the brown sugar and butter until smooth, then stir in the eggs and mashed bananas until well blended.
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I fold the banana mixture into the flour mixture until just combined—no overmixing.
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I pour the batter into my prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Servings And Timing
This recipe yields one loaf.
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Prep time: about 10 minutes
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Bake time: about 60 minutes
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Total time: around 1 hour 10 minutes
Variations
I like to mix things up sometimes. Adding a splash of vanilla extract or folding in walnuts gives it extra depth. I’ve also tried chocolate chips or a sprinkle of cinnamon—that extra touch of flavor is always welcome.
Storage/Reheating
I store the cooled loaf in an airtight container at room temperature—it stays fresh for about four days. For longer storage, I freeze slices and defrost them as needed. To reheat, I pop a slice in the oven or toaster for a few minutes until warm—so good.
FAQs
1. What Kind Of Bananas Should I Use?
I always use overripe bananas with heavily speckled or almost black skins—they’re sweeter and make the bread wonderfully moist.
2. How Do I Know When The Bread Is Done?
I insert a toothpick or bamboo skewer into the center a few minutes before the time is up—if it comes out with only a few moist crumbs, it’s perfect.
3. Can I Substitute Ingredients Like Flour Or Sugar?
I’ve swapped half the brown sugar for white or used part whole wheat flour—it works fine though texture might change slightly. Just don’t go crazy—keep the swaps modest.
4. Can I Make Muffins Instead Of A Loaf?
Definitely. I spoon the batter into muffin tins (usually about 18–20 minutes at 350 °F) and get portable, perfectly golden banana muffins.
5. Can I Prepare The Batter Ahead Of Time?
I prefer fresh batter—it bakes best right away. But if I need to prep, I mix it and store it, covered, in the fridge for a few hours max. Let it sit at room temp before baking.
Conclusion
I hope this Banana Banana Bread becomes my go-to when I have ripe bananas to use up. I love how it’s simple yet comforting—moist, fragrant, and just the right balance of sweet. It’s one of those recipes I always come back to, and I’m pretty sure anyone who tastes a slice will ask for seconds.
