Easy Banana Bread
This Easy Banana Bread is perfectly sweet, super moist, and full of flavor! Can be enjoyed as a sweet breakfast or for dessert! Add in chocolate chips or chopped pecans or walnuts to your liking. (Jump to Recipe)
The best remedy for overripe bananas is not the trash, it’s banana bread! Super moist and soft, not overly sweet banana bread.
A coworker brought me some one day after the weekend and shared with me her secret for storing ripe bananas. The freezer. I thought that was genius! I took her advise and took an extra step to peel them and store them in a ziplock bag, tucked away in the freezer. When I’m ready to make a loaf, I take out however many I need about 2-3 hours before baking to let them defrost. And that’s how it’s done!
I call this recipe easy because it doesn’t have a huge list of ingredients and you still get the soft, moist results that every banana bread should have.
Things you can add in:
- chocolate chips
- walnuts
- pecans
- dash of cinnamon
- small bits of diced apple
- shredded coconut
If you love this recipe, be sure to check these out!:
Raspberry And Almond Buttermilk Scones
Giant Chocolate Chip Skillet Cookie (Pizookie)
If you make this Easy Banana Bread, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Easy Banana Bread
Ingredients
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup room-temperature butter, unsalted
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup milk
- 3 eggs
- 4 ripe bananas, peeled and mashed
- 1 banana, peeled and cut in half lengthwise for topping/presentation (optional, see photos above)
Instructions
-
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
-
Whisk the flour, baking soda, and salt together in a medium bowl.
-
In a large bowl, beat the butter using a mixer until softened. Add in sugar, vanilla extract, milk, and eggs, one at a time, continue mixing until well combined.
-
Fold in mashed bananas and half of the dry ingredients, stir to combine. Add in the rest of the dry ingredients and stir for 2 more minutes, or until well incorporated. Do not overmix the batter. Fold in chopped nut or chocolate chips (if using).
-
Spoon the batter into prepared loaf pan and spread it into one even layer.
-
Optional Step: Place the sliced banana, that was cut lengthwise, gently on top of the batter with the flat part of the cut facing upwards. See photos above.
-
Place into oven and bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool to room temperature.
Recipe Notes
For storing: Cover loaf pan with plastic wrap or place into an air tight container. Keep at room temperature for 2 days or refrigerate for up to 5 days.
