Quick And Easy Banana Bread – If you’re like me, you need some good banana recipes. I’ve never been able to accurately predict my family’s banana consumption: one week we’ll go through them all, and the next they’ll be sitting in a toasty bowl, untouched. Soft Frosted Crust Banana Bread is my basic banana bread recipe (click here if you’re looking for marble, chocolate, tea spice, wheat, or coconut varieties). The bread is perfect right out of the oven and tastes great again the next day for breakfast. My family prefers it plain, but you can add nuts or chocolate chips if you like.
For really moist banana bread, use very ripe bananas. Bananas should be at least dark yellow with lots of brown spots and the skin should be completely brown.
Quick And Easy Banana Bread
If you want to make banana bread and your bananas are not ripe enough, you have a few options:
Banana Oat Bread
If you have overripe bananas and you’re not ready to cook them, don’t throw them away, just freeze them. I usually freeze them in bags of 2 or 3 because it usually makes 1 cup when mashed (which is what most banana bread recipes call for). Simply peel the banana and place it in a sealed container or freezer bag. When ready to use, thaw in a bag and then mash.
Lemon juice may seem like an unusual ingredient in a banana bread recipe, but it works very well without adding lemon flavor to the bread. Like sour cream or sour cream, it adds acidity to the baking soda-reacted dough, lifting the bread and giving it a golden color, toasty texture, and light, fluffy texture.
In the bowl of an electric mixer (or stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes, until a tester inserted into the center comes out clean.
Easy Banana Bread Recipes
Banana bread is best eaten fresh from the oven, but it can be wrapped in foil and stored at room temperature for several days. It can also be frozen for up to 3 months. Once completely cooled, wrap in aluminum foil or freezer wrap or place in a freezer bag. Thaw overnight on the table before serving.
I would love to know how it went! Let me know by leaving a comment below. Or take a photo and share it on Instagram. Definitely @ me.
This website is written and created for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. The information is calculated using the Edamam.com electronic nutrition calculator. Although I do my best to provide accurate nutritional information, these figures should only be considered estimates. Various factors such as the type and brand of produce purchased, the natural variety of fresh produce, and the way ingredients are processed can change the effective nutritional information of a recipe. Additionally, different online calculators provide different results depending on their food sources and algorithms. To get the most accurate nutritional information for a recipe, you should use a nutrition calculator of your choice to calculate the nutritional information with the actual ingredients used in the recipe. Banana Bread Use these ripe bananas to make the best banana bread recipe. Moist, delicious and easy to make – one bowl, no blender required!
Elise founded Simply Recipes in 2003 and ran the site until 2019. He has a master’s degree in food studies from Stanford University.
Easy Banana Bread
This banana bread recipe has been Simply Recipes’ most popular recipe for over 10 years. Thousands of people do this every day. Why?
Because it really is the best banana bread recipe. You can mix it all in one cup, you can change the amount of sugar or banana. And the secret of its amazing taste? melted butter.
The beauty of this banana bread recipe is that you don’t need a fancy blender! All you need is a mixing bowl, a fork to beat the eggs and a sturdy spoon to mix the batter. Sugar levels are flexible. The original recipe called for 1 cup white sugar, but most people, including myself, are fine with 3/4 cup, and many are happy with 1/2 cup.
If desired, add a bowl of chopped nuts, raisins and chocolate chips, or pour the batter into a muffin tin and make banana nut muffins instead. You can even go so far as to make chocolate banana bread.
Oat Flour Banana Bread
This banana bread recipe was given to me years ago by my friend Heidi X, who requested it years ago from the mother of one of Heidi’s skiing friends. Hack Meyer. Thank you Heidi!
This recipe calls for an 8×4 inch loaf pan, which makes one long loaf. This recipe works in an 8 1/2-by-4 1/2-inch loaf pan and makes slightly shorter loaves. The dish is slightly larger, so the cooking time is shorter: 47-57 minutes. A 9-by-5-inch pan makes a very short but delicious loaf. Cook for 45-55 minutes.
No blender needed for this recipe! Cleaning is also easy. If you want, you can put them all in one bowl.
This recipe calls for an 8-by-4-inch loaf pan. If baking in an 8 1/2- to 4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 5×9 inch pan, bake for 45 to 55 minutes. Note that a larger pan will produce a flatter loaf.
Banana Bread With Chocolate Chips
The best bananas to use in banana bread are overripe bananas. The yellow skin should be at least half roasted and the banana should be soft and yellow inside.
*% Daily Value (DV) tells you how much a nutrient in a food contributes to your daily diet. 2000 calories per day are used in general nutritional recommendations.
Nutritional information is calculated using the ingredient database and should be considered an estimate. When multiple combinations are given, the first nutrient listed counts. No side dishes or extra ingredients. Moist, quick and easy to make with soft and fluffy crumbs. The best banana bread I’ve ever had and our favorite way to use ripe bananas!
Nothing beats homemade banana bread. I have spent most of my life working as a baker and I get excited when I see a beautiful ripe banana that I have to use.
Banana Bread By Busygirlbaking
When I tested this recipe, I made over 50 banana breads. You read that right, I experimented with ingredients, temperature, cooking method and pan size. It was a very banana labor of love.
When I say this is the best banana bread I’ve ever had, I mean it. My children agree
What makes it the best banana bread? I looked for a few things when making this recipe:
Banana flavor. This is often overlooked in banana recipes. Banana bread should taste like bananas. In my opinion, the ideal amount of bananas is 1/4 cup of mashed ripe bananas, or about 3-4 really ripe bananas. gives bread
Quick And Easy Classic Banana Bread
To this easy recipe (Note: I tested this recipe with 1-1 and 1/2 cups bananas and the recipe works perfectly for that range.)
Moist This moist banana bread recipe is exactly what I tried to make. Banana bread should be deliciously moist, but not mushy. It should have enough moisture to keep it fresh for several days. Humidity is one
I had to hide the banana bread to check it out a few days later. At this point you’d think that Reese and Bryce would be tired of banana bread recipes, but nope.
Banana bread with cream is my favorite way to make moist bread, but you can use Greek yogurt if you prefer.
Easy Banana Bread Recipe
Easy Yes, this banana bread recipe is a quick bread, so it doesn’t take much effort. The hardest part of this recipe is banana puree. I use a potato masher, a blender, or a fork. you do
The butter is already melted, so you don’t even need to stir. A nail, a cup and a spatula is all you need.
One of the best things about this recipe is that it uses kitchen staples. All you need is a ripe banana and anything else you probably already have on hand. You can find the full printable recipe at the end of this post. Let’s see what you need:
I like to make this recipe in an 8.5 x 4.5 inch loaf pan
Easy 5 Ingredient Banana Bread
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