There is something magical about the smell of baking on a crisp autumn evening. You walk into the kitchen and feel instantly at home. This Easy Classic Banana Bread is the ultimate comfort food for your family.
It is the perfect way to use up those spotted bananas on your counter. You do not need any fancy equipment for this recipe. Just a bowl, a fork, and a little bit of love. Your kitchen will smell amazing in no time.
Why You Will Love This Easy Classic Banana Bread
This recipe is a total lifesaver for busy fall weeknights. It uses simple pantry staples you likely already have. You can whip this up while the kids do their homework. It is budget-friendly and helps reduce food waste in your home.
The texture is incredibly moist and tender every single time. It is a guaranteed kid-approved snack for lunchboxes or after school. You will love how easily it comes together with minimal cleanup. It truly is the most reliable recipe in my collection.
Simple Cooking Steps
You will start by mashing your bananas until they are nice and smooth. Then, you simply stir in your melted butter and sugar. There is no heavy lifting or complicated techniques required here. Even a beginner cook can master this loaf on the first try.
The secret is to be gentle when adding your flour. We want a soft loaf, not a tough one. Just a few stirs and it is ready for the oven. You can do this with total confidence today.
Ingredients You Will Need
These ingredients are likely sitting in your kitchen right now. Using very ripe, spotted bananas provides the best natural sweetness.
- 3 large overripe bananas, mashed
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch kosher salt
- 1.5 cups all-purpose flour
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 4×8 inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, mash the bananas with a fork or whisk until a smooth consistency is achieved.
- Incorporate the melted butter into the mashed bananas using a spatula.
- Add the granulated sugar, beaten egg, and vanilla extract; stir until the mixture is homogeneous.
- Sprinkle the baking soda and salt evenly over the wet mixture and stir to distribute.
- Fold in the all-purpose flour gradually, stirring only until no dry streaks remain to avoid gluten over-development.
- Transfer the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 60 minutes, or until a wooden skewer inserted into the center of the loaf emerges clean.
- Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
Best Ways to Enjoy It
Serve a thick slice while it is still slightly warm. I love to spread a generous layer of salted butter on top. It melts right into the crumb and tastes like a dream. This bread is also wonderful with a hot cup of tea.
For a special treat, try toasting a slice the next morning. It makes a fantastic quick breakfast for busy school days. You can even pack a slice for a cozy autumn picnic. Set the table and share a piece with someone you love.
Keep It Fresh
You can store this bread at room temperature for three days. Just wrap it tightly in plastic wrap or foil. This keeps the edges soft and delicious for your family. It actually tastes even better the second day!
If you want to save some for later, this bread freezes beautifully. Slice it first so you can grab one piece at a time. Freeze for up to three months in a freezer-safe bag. Thaw it on the counter for an easy snack anytime.
Tips for Best Results
- Use bananas that are covered in brown spots for maximum sweetness.
- Do not overmix the batter once you add the flour.
- Melt your butter completely before adding it to the mashed bananas.
- Check the bread at 50 minutes to ensure it does not overbake.
- Grease your pan well to prevent any sticking issues later.
- For a fall twist, add a teaspoon of ground cinnamon.
- Let the bread cool slightly before you try to slice it.
- Measure your flour carefully using the spoon and level method.
Ways to Switch It Up
- Stir in a half cup of chocolate chips for the kids.
- Add crushed walnuts or pecans for a lovely crunch.
- Swap the white sugar for brown sugar for a deeper flavor.
- Try adding a handful of fresh blueberries during the summer months.
- Use a gluten-free flour blend to make it allergy-friendly.
Common Questions
Can I use frozen bananas?
Yes, you definitely can use frozen bananas for this bread. Just let them thaw completely in a bowl first. Drain any excess liquid before mashing them into the batter.
How do I know when it is done?
Insert a wooden skewer into the very center of the loaf. It should come out clean or with just a few crumbs. Avoid overbaking so your bread stays nice and moist.
Can I make this into muffins?
Absolutely, this batter makes wonderful muffins for quick snacking. Bake them at the same temperature for about 20 minutes. They are perfect for grabbing on your way out the door.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Classic Banana Bread
Ingredients
- 3 large overripe bananas, mashed
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch kosher salt
- 1.5 cups all -purpose flour
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 4x8 inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, mash the bananas with a fork or whisk until a smooth consistency is achieved.
- Incorporate the melted butter into the mashed bananas using a spatula.
- Add the granulated sugar, beaten egg, and vanilla extract; stir until the mixture is homogeneous.
- Sprinkle the baking soda and salt evenly over the wet mixture and stir to distribute.
- Fold in the all-purpose flour gradually, stirring only until no dry streaks remain to avoid gluten over-development.
- Transfer the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 60 minutes, or until a wooden skewer inserted into the center of the loaf emerges clean.
- Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
