Easy Classic Banana Bread Recipe

Easy Classic Banana Bread Recipe – Bananas Bananas Use those ripe bananas to make the best banana bread. Neat and delicious, they’re easy to make—one bowl, no mixer required!

Eliza founded Simply Recipes in 2003 and ran the site until 2019. He has a master’s degree in nutrition research from Stanford University.

Easy Classic Banana Bread Recipe

Easy Classic Banana Bread Recipe

This banana bread has been a popular recipe on Simply Recipes for over 10 years. Thousands of people do this every day. Why?

The Best Classic Banana Bread Recipe

Because banana bread is so good, time. You can mix everything in a bowl and you can change the amount of sugar and bananas. The secret to its great taste? melted butter.

The beauty of this banana bread recipe is that you don’t need a good stand mixer! A mixing bowl, a fork to mix the eggs and a sturdy spoon to mix the batter is all you need. Too much sugar is easy. The original recipe called for a cup of white sugar, but most people, including me, like 3/4 cup, and many are happy with 1/2 cup.

If you like, you can sprinkle chopped nuts, raisins or chocolate chips on top, or pour the batter into muffin tins and make Banana Nut Muffins. You can move on to making chocolate banana bread.

This banana bread recipe was given to me by my friend Heidi H who requested it from her parents many years ago. Hockmeier. Thanks Heidi!

Easy Recipe For Banana Bread ! Soft And Moist

This recipe calls for an 8-x4-inch pan that will make a long loaf. The recipe also works in an 8 1/2- x 4 1/2-inch pan with a shorter loaf. Since the pan is slightly larger, the cooking time is shorter: 47 to 57 minutes. A 9-by-5-inch pan makes a short but very tasty loaf; Bake for 45 to 55 minutes.

No mixer needed for this recipe! It is also easy to clean. If you want, you can combine everything in one bowl.

This recipe calls for an 8-by-4 inch pan. If you are baking in an 8 1/2- x 4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9-x5-inch pan, bake for 45 to 55 minutes. Remember that the size of the pan will result in flat bread.

Easy Classic Banana Bread Recipe

The best bananas to use for banana bread are ripe ones. The yellow skins should be at least half brown and the inner bananas should be brown and crispy.

Easy Healthy Banana Bread

*Daily Value % (DV) tells you how much of a nutrient is in a food relative to your daily intake. 2000 calories per day is used for dietary recommendations.

Nutritional information is calculated using a database and is considered approximate. In cases where multiple ingredients are offered, the first line counts for the meal. There are no optional items or items. Whisk in a little salted butter for a delicious meal. With this recipe, you can be sure that it is moist and delicious!

I have made many things with bananas over the years. A banana recipe that has always been and always will be my classic banana bread.

I give them as gifts to new neighbors and coworkers. I eat it for breakfast, for dinner, one of them runs to the kitchen in the middle of the night. <- Doesn't this only happen in movies? Do we all wake up and eat in the dark?

Anna Olson’s Classic Banana Bread Recipe

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Bananas – 3 large bananas, very ripe. Brown and easy is the way to go!

Trick – This recipe has lots of vanilla extract and a little cinnamon for that sweet flavor!

Easy Classic Banana Bread Recipe

Beat the butter, brown sugar and sugar until smooth and creamy. beat in the egg and Bahrom, mix in the mashed banana.

The Best Classic Banana Bread

Beat in the eggs one at a time until combined. Then mix in vanilla and ripe banana. Note that the best bananas are overripe for this recipe. This is the best way to use up those crunchy bananas!

This is a good time to add any other topping options, such as chopped nuts. See below for more ideas!

Cool before slicing and serving! I like it topped with a dollop of salted butter. If the bread is still warm, even better!

Banana bread will rise a little while baking. If it sinks after it cools, it’s no big deal, but it could mean your bread isn’t cooked all the way, or you’ve got too much air in the sauce. It’s still delicious.

Vegan Banana Bread (easy + Healthy)

This recipe does not require refrigeration if it will be used within two days. You can freeze banana bread if you first wrap it in plastic and then place it in a freezer bag. This can take 2-4 months.

Some coffee beans are good, but banana coffee beans are perfect for banana bread! Bananas become sweeter and softer as they ripen.

When I want to get creative, I throw a handful of these goodies into the breadcrumbs to give it a twist.

Easy Classic Banana Bread Recipe

It’s simple, it’s simple, it’s perfect! We like to serve our banana bread thickly sliced, slightly warm, and drizzled with melted butter.

The Perfect {vegan} Banana Bread

Serves: 1 slice | Calories: 303 kcal (15%) | Carbohydrates: 49 g (16%) | Protein: 4 g (8%) | Fat: 11 g (17%) | Fat content: 6 g (38%) | Cholesterol: 62 mg (21%) | Sodium: 272 mg (12%) | Potassium: 230 mg (7%) | fiber: 2 g (8%) | Sugar: 26 g (29%) | Vitamin A: 360 IU (7%) | Vitamin C: 3 mg (4%) | Magnesium: 47 mg (5%) | Iron: 2 mg (11%)

Save time, eat better and live better with my TOP 5 KITCHEN HACKS! Get it delivered straight to your inbox for free! Old-fashioned banana bread is a recipe that should be in every cook’s arsenal. This is our favorite recipe because it packs a punch without too much sugar and has the perfect texture to bring out the banana flavor. A little yogurt or sour cream makes it very easy and simple. Over the years that we’ve been on the shelf, we’ve made all kinds of things for this ingredient, including applesauce and even ricotta cheese! Try this recipe and you will agree that you have found the best banana bread recipe ever! If you want to mix it up, we also love Chocolate-Dipped Banana Bread, Coconut-Lime Banana Bread, and Brown Caramel Banana Bread.

The best classic banana banana recipe – emphasizes the richness and flavor of natural bananas and is not oversaturated with sugar and fat. It’s simple and easy and everyone loves it!

Cut a sheet of parchment paper in the shape of a sling in your loaf pan and hang it over the long sides of your pan. Spray your pan with cooking spray, then place parchment paper on it to seal, also spray the top of the parchment. (If you’re not sure what this step looks like, see the photos in the blog post for a link)  If you don’t have a pan, you can just flour your pan or plate. Put it down.

Banana Bread With Walnuts

Preheat oven to 350°. Transfer flour to dry measuring cups; surface with a knife. Mix the flour, baking soda and salt until combined. Place the sugar and butter in a large bowl and beat with a mixer on high speed until well combined (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla; to mix. Add flour mixture; beat on low speed until moistened. Pour batter into an 8 1/2 x 4 1/2-inch pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour, until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan. Keep it completely on the phone shelf.

This recipe uses plain yogurt or sour cream. For me, it’s full fat sour cream because that’s what’s always in my fridge, but we’ve used a lot of substitutes. You can use full-fat or low-fat yogurt, vanilla or vanilla (we used fruit-flavored yogurt in the recipe). I also used apples. For the photos in this post, I missed all of that, so I used ricotta cheese mixed with two tablespoons of milk to give it the texture of full-fat sour cream, and I think I like it better in real life! And there it is

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