Banana bread is one of those treats that brings back so many memories for me. Its moist and dense texture, combined with the delightful flavors of over-ripe bananas, fragrant cinnamon, and warm nutmeg, creates an irresistible combination. There is never a wrong time to whip up a loaf of banana bread! My recipe is sure to become one of your new family favorites.
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Ingredients
- Bananas - I like to use frozen sliced bananas. Which I pop in the microwave to unthaw before popping them into the batter.
- Vanilla extract - Brings out all of the flavors
- Unsalted butter - I prefer to use unsalted butter in my recipes, so I can control the amount of salt I am putting in.
See the recipe card below for quantities and measurements.
Variations
Want to spice up the banana bread? Try these simple add-ins:
- Chocolate - If desired add in ½ cup of chocolate chips
- Nuts - Want to add in some crunch? Add in 1 Tablespoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in 1 Tablespoon your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
- Hand/Stand mixer
- Mixing bowls
- Spatula
- Whisk
- 1lb metal loaf pan (my favorite pan is USA pans)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 1lb metal loaf pan with parchment paper. In a large bowl, cream the butter and brown sugar together. Once combined, add in the eggs and vanilla. Mix well. Fold in bananas.
2. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Spoon in the dry ingredients into the wet ingredients until fully combined.
3. Pour the batter into the prepared 1lb loaf pan. Spread out the batter evenly. Before baking top with additional brown sugar.
4. Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the loaf cool in the pan for about 30 minutes. Slice and enjoy.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store a fully cooled loaf in a air-tight container on the countertop for 3-4 days.
You can also freeze this bread. Wrap the fully cooled loaf tightly in saran wrap. Then pop it in the freezer. You can freeze this bread for up to 3 months.
Top Tip
Make sure to line your baking pan with parchment paper. This will help the removal of the bread from your pan. If you are using a USA pan you do not need to use parchment paper. I would recommend spraying the bottom of the pan lightly with non-stick cooking spray.
FAQ
Yes! That is my time-saving trick! I love to use frozen bananas. Just make sure to pop them in the microwave to thaw them before you pop them into the batter.
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📖 Recipe
Classic Banana Bread
Equipment
- Hand mixer/stand mixer
- Mixing bowls
- Spatula
- Whisk
- 1lb metal loaf pan I like USA pans
Ingredients
- 2 Cups All-purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Salt
- ½ Cup Unsalted butter softened
- ¾ Cup Brown sugar
- 2 Eggs
- 2-½ Cups Banana's mashed, frozen or over-ripe
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 1lb metal loaf pan with parchment paper. Set aside.
- In a large bowl, cream the butter and brown sugar together. Once combined, add in the eggs and vanilla. Mix well. Fold in mashed bananas.
- In a separate large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Spoon the dry ingredients into the wet ingredients until fully combined.
- Pour the batter into the prepared 1lb loaf pan. Spread out the batter evenly. Before baking sprinkle the top with brown sugar. Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the loaf cool in the baking pan for about 30 minutes. Slice and enjoy.
Notes
- I love to butter each slice of bread with salted butter when it is still warm.
