Banana Bread
Moist, flavorful, and the perfect way to use overripe bananas
Got a few brown bananas sitting on the counter? Don’t toss them — turn them into a deliciously moist banana bread that’s perfect with coffee, in a lunchbox, or as an afternoon snack. This classic quick bread is easy to make and even easier to customize with chocolate chips, nuts, or your favorite add-ins.
What Makes This Banana Bread Recipe So Good?
Banana bread is beloved for its rich banana flavor, soft crumb, and versatility. The overripe bananas not only provide natural sweetness but also create a moist texture that keeps well for days. This version is straightforward and beginner-friendly, with optional twists to make it your own — from nuts to chocolate to baking it as muffins.
Ingredient Breakdown: How Each One Works Its Magic
- Ripe bananas
Provide moisture, natural sweetness, and flavor. The riper, the better! - Eggs
Bind the batter and give the bread structure. - Brown sugar
Adds a deeper, caramel-like sweetness and extra moisture. - Butter
Melted butter enriches the batter and contributes to tenderness. - Milk
Thins the batter slightly and adds moisture. - Wheat flour
Forms the structure of the bread — all-purpose flour works best here. - Baking soda and baking powder
Help the bread rise and become light and fluffy.
Make-Ahead Instructions
- Bake ahead: Banana bread keeps well for several days.
- Freeze for later: Wrap tightly in plastic and freeze for up to 3 months. Slice before freezing for easy thawing.
- Add-ins: Chop and portion out chocolate chips or nuts in advance to mix into the batter last-minute.
Storing and Reheating
Room temperature
- Store wrapped or in an airtight container for up to 3 days.
Fridge
- Keeps up to 5 days — let it come to room temp or warm slightly before serving.
Freezing
- Wrap tightly in foil or plastic wrap, and freeze whole or sliced. Thaw at room temperature.
Reheating
- Warm slices in the oven or toaster oven at 150°C (300°F) for 5–8 minutes.
Time and Yield
- Prep time: 15 minutes
- Bake time: 45–50 minutes
- Total time: 40–60 minutes
- Yields: 1 loaf (approx. 1.5-liter pan)
Step-by-Step Instructions
- Mash the bananas:
Peel and weigh out 300 g of ripe banana (about 2–3 medium bananas). Mash them with a fork until smooth. - Mix wet ingredients:
In a large bowl, whisk together the eggs and brown sugar until light and slightly frothy. Stir in the mashed banana. - Add butter and milk:
Melt the butter in a small saucepan, remove from heat, and stir in the milk. Pour the mixture into the bowl and combine. - Add dry ingredients:
Measure out the flour, baking soda, and baking powder. Sift them into the wet mixture and stir until the batter is smooth and even.
Optional: Fold in a handful of chocolate chips, chopped walnuts, or hazelnuts at this stage for extra texture and flavor.
- Prepare the pan:
Line a 1.5-liter loaf pan with baking paper (or use two smaller loaf pans or muffin tins). Pour the batter in and smooth the top. - Bake:
Place the loaf pan on the lower rack in a preheated oven at 180°C (355°F). Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Ingredients (with Measurements)
portions/servings: 1 Bread
- 300 g ripe bananas (about 2–3 medium bananas, 1¼ cups mashed)
- 3 eggs
- 150 g brown sugar (¾ cup, packed)
- 75 g butter (5 tbsp, just over half a stick)
- 1.5 dl milk (⅔ cup)
- 275 g all-purpose wheat flour (2¼ cups)
- 1 tsp baking soda
- 1 tsp baking powder
Optional Variations
- Add-Ins: Fold in 100 g chopped nuts or chocolate chips before baking.
- Make It Spiced: Add ½ tsp cinnamon or a pinch of nutmeg for extra warmth.
- Bake as Muffins: Divide into lined muffin tins and bake at 180°C for 20–25 minutes.
Nutritional Info
per portion/serving (1 Bread)
Calories: 2601 kcal Fat: 88 g Protein: 68 g Carbohydrates: 365 g
Banana Bread
Got a few brown bananas sitting on the counter? Don’t toss them — turn them into a deliciously moist banana bread that’s perfect with coffee, in a lunchbox, or as an afternoon snack. This classic quick bread is easy to make and even easier to customize with chocolate chips, nuts, or your favorite add-ins.
Ingredients
- 1¼ cups mashed ripe bananas (300 g)
- 3 eggs
- ¾ cup brown sugar (150 g)
- 5 tbsp butter (75 g)
- ⅔ cup milk (1.5 dl)
- 2¼ cups all-purpose wheat flour (275 g)
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- Mash the bananas: Peel and weigh out 300 g of ripe banana (about 2–3 medium bananas). Mash them with a fork until smooth.
- Mix wet ingredients: In a large bowl, whisk together the eggs and brown sugar until light and slightly frothy. Stir in the mashed banana.
- Add butter and milk: Melt the butter in a small saucepan, remove from heat, and stir in the milk. Pour the mixture into the bowl and combine.
- Add dry ingredients: Measure out the flour, baking soda, and baking powder. Sift them into the wet mixture and stir until the batter is smooth and even.
- Optional: Fold in a handful of chocolate chips, chopped walnuts, or hazelnuts at this stage for extra texture and flavor.
- Prepare the pan: Line a 1.5-liter loaf pan with baking paper (or use two smaller loaf pans or muffin tins). Pour the batter in and smooth the top.
- Bake: Place the loaf pan on the lower rack in a preheated oven at 180°C (355°F). Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.