Description
Transform overripe bananas into the ultimate moist banana bread recipe. This foolproof recipe delivers tender crumb, intense banana flavor, and customizable add-ins for breakfast, snacks, or gifting. Outperforms basic versions with pro tips, variations, and nutrition details.
Ingredients
3–4 very ripe medium bananas (about 1.5 cups mashed)
1/2 cup (1 stick) unsalted butter, softened (or coconut oil)
3/4 cup granulated sugar (or honey)
2 large eggs, room temperature
1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Optional Add-Ins:
1 cup chopped walnuts or pecans
3/4 cup mini chocolate chips
1/2 cup raisins
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F. Grease 9×5-inch loaf pan or line with parchment.
2. Mash bananas to chunky applesauce consistency in a bowl. Set aside.
3. Cream butter and sugar 2 minutes until fluffy. Add eggs one at a time, then vanilla.
4. Stir in mashed bananas.
5. Whisk dry ingredients (flour, baking soda, salt). Fold into wet until just combined.
6. Fold in add-ins. Pour into pan; tap to release bubbles.
7. Bake 55-60 min or until toothpick clean. Tent foil if browning fast. Cool 10 min in pan, then rack.
Notes
Use very ripe spotted bananas for best moisture and sweetness.
Room temp ingredients prevent sinking.
Test doneness: toothpick clean or 200°F internal.
Store airtight 3-4 days room temp, 1 week fridge.
Freeze wrapped slices up to 3 months.
For muffins: bake 20-25 min in lined tin.
Vegan: flax eggs + coconut oil.
Gluten-free: 1:1 GF flour blend.
- Prep Time: PT15M
- Cook Time: PT60M
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg