Nothing beats simple and delicious. A toasty slice of banana bread is the perfect way to start your morning. This moist and tender banana bread has a cake like texture. Easy to make and easy to bake, its ready for breakfast, brunch, a snack or dessert.
This is one of several quick bread recipes I have memorized. With bananas, a loaf pan, and a few pantry items, I can bake a loaf at night and slices are ready for the toaster in the morning. This batter also works perfectly to make banana bread muffins.
Ripe bananas are mashed and combined with ground cinnamon and milk.
Flour, baking powder, baking soda, and salt are whisked together.
Butter is creamed with white and light brown sugars. Eggs are added in. A splash of pure vanilla bean paste adds flavor. The banana mixture and flour mixtures are folded into the butter mixture and the batter is ready.
Amazing on its own, It’s also the perfect starting point for creating brand new banana breads. Its highly adaptable.
Before I start prepping and baking, I’ll think about what I have on hand that I might like to put to good use, or what flavor combination would work well with banana.
Add-ins – With the batter made, you can add up to a cup (total) of your favorite add-ins such as chocolate chunks or chips, nuts, nut butters, coconut, espresso powder, dried fruits, or swirls of caramel sauce or Nutella.
Flour – Sometimes I will substitute part of the all-purpose flour for whole wheat flour, or for nut flour, one that compliments the bananas as well as any other ingredients I might be adding in. Ground almonds, pecans, hazelnuts, macadamia nuts, and so on.
Butter – No butter on hand. No problem. Substitute 1/3 cup of vegetable oil for the butter. Or part of the butter with your favorite nut butter such as peanut butter, or almond butter. For a slight tang, add up to 1/4 cup Greek yogurt, crème fraiche, or sour cream.
Sugar – The sugars can be replaced, all or partially, with other sweeteners (maple syrup, honey, etc.). Or just add a touch of vanilla, maple syrup or honey to enhance the flavor of your bread.
Spice – There’s a teaspoon of cinnamon in this base recipe. Nutmeg, cloves, cardamom, and other warm spices make great additions.
- 1 (9-inch x 5-inch) loaf pan
- 50 grams light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/2 cup)
- 115 grams unsalted butter (1 stick OR 8 tablespoons), room temperature
- 100 grams egg (2 large)
- 3 each large ripe bananas
- 15 grams whole milk (1 tablespoon)
- 8 grams ground cinnamon (1 tablespoon)
- 256 grams all-purpose flour (2 cups)
- 5 grams baking powder (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 5 grams kosher salt (1 teaspoon)
- 84 grams dark chocolate chunks (1/2 cup), optional
- 50 grams chopped walnuts (1/2 cup), optional
- Preheat the oven to 325 degrees F.
- Butter a 9 x 5 x 3-inch loaf pan.
- In a small bowl, mash the bananas with a fork. Stir in the whole milk and ground cinnamon. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- Add the sugars and unsalted butter to a stand mixer. Using the paddle attachment, beat until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
- Remove the bowl from the mixer. Add the banana mixture to the sugar mixture and fold in with a spatula until well combined.
- Add the flour mixture to the banana mixture and fold in with spatula just until combined. Do not over mix. Fold in dark chocolate chunks and chopped walnuts, if desired.
- Pour the batter into prepared pan. Bake 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside to cool on a rack for 15 minutes.
- Remove bread from pan, and cool completely before slicing.