Stop Buying Banana Bread: The Ultimate Homemade Favorite
“Once you realize how easy it is to make this moist, perfectly sweet loaf at home, you’ll never settle for store-bought again!”
There is something deeply satisfying about a thick slice of homemade banana bread fresh out of the oven. This recipe focuses on simple, pantry-friendly ingredients to create a loaf that is incredibly tender and bursting with natural banana flavor. It is the perfect companion for your morning coffee or a delightful afternoon snack.
Why This Recipe Wins Every Time
- Simple Ingredients: Uses standard staples like flour, sugar, and eggs.
- Zero Waste: The perfect way to use up bananas that are starting to look a little too brown.
- Customizable Texture: Choose between butter for a rich, classic flavor or vegetable oil for a lighter, extra-moist crumb.
Ingredients
| Item | Quantity |
| Ripe Bananas | 3, mashed |
| White Granulated Sugar | 1 cup |
| Unsalted Butter or Vegetable Oil | 1/2 cup |
| Eggs | 2 |
| Vanilla Extract | 1 tsp |
| All-Purpose Flour | 1 1/2 cups |
| Milk | A splash (as needed for consistency) |
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray to ensure easy removal after baking.
2. Mash the Bananas
In a large mixing bowl, peel the 3 ripe bananas and mash them with a fork until they reach a relatively smooth consistency. A few small lumps are perfectly fine and add great texture to the finished loaf.
3. Combine Wet Ingredients
Stir in the 1 cup of sugar, the 2 eggs, and the 1 tsp of vanilla extract. Add your choice of 1/2 cup of melted unsalted butter or vegetable oil and mix until fully combined.
4. Incorporate Dry Ingredients
Gently fold in the 1 1/2 cups of all-purpose flour. If the batter seems too thick, add a small splash of milk to reach a smooth, pourable consistency. Be careful not to overmix, as this can make the bread tough.
5. Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool and Serve
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. While tempting to eat immediately, letting it cool completely helps the flavors meld and makes it easier to slice.
Pro-Tips for Success
- Use Very Ripe Bananas: The browner and spottier the banana, the sweeter and more flavorful your bread will be.
- Don’t Overmix: Stir until the flour is just incorporated to maintain a light, tender crumb.
- Storage: Wrap leftovers tightly in plastic wrap. This bread stays moist for 2–3 days at room temperature or can be frozen for up to 3 months.
