Banana Loaf Bread: Moist, Sweet Perfection
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Ever find yourself staring at those overripe bananas on your counter and wondering, "Now what?"
This banana loaf recipe is your delicious answer.
This recipe turns your spotty bananas into a banana loaf that's not too sweet, perfectly moist, and incredibly easy to whip up. It's the ultimate beginner-friendly bake.
Let's get baking.
What You Need
Overripe Bananas: The star ingredients. You want dark speckled bananas. The darker the bananas, the sweeter they are.
All-Purpose Flour: All-purpose flour is the base of the recipe.
Sugar: Sugar adds to the banana's natural sweetness. I’m using granulated white cane sugar.
Eggs: Whole eggs binds everything together.
What you will need to make this awesomely moist banana loaf bread: sugar, vanilla extract, yogurt, overripe bananas, unsalted butter, salt, eggs, all-purpose flour and baking soda
Yogurt: The secret to making the banana bread moist. I’m using a whole 6 oz container of plain or French vanilla yogurt. If you don’t have yogurt, you can substitute with sour cream or buttermilk.
Butter: Butter adds richness. I’m using unsalted butter. If you’re using salted butter, omit the additional salt required in the recipe.
Baking Soda: Baking soda is our leavening agent that makes the bread rise.
Salt: Salt enhances the overall flavor. I’m using regular table salt.
Chocolate chips and/or walnuts: Optional add-ons. I’m using semi-sweet chocolate chips.
Vanilla Extract: Because no baking project is complete without the amazing aroma of vanilla extract.
Glaze: A mixture of honey and hot water to brush on the finished loaf for a beautiful shiny finish.
Loaf Pan: I’m using a 9”x5” loaf pan.
Parchment Paper: I’d highly recommend to line your loaf pan with parchment paper. It not only makes for easy cleanup but also keeps those edges and sides moist through the long bake.
How to Make It
Step 1: Prep
Preheat your oven to 350°F.
Line the loaf pan with parchment paper. Use some of the butter as “glue” to line the pan.
Melt the remaining butter on the stovetop or in the microwave. Set aside to cool.
Step 2: Mix
In a large mixing bowl, mash bananas into small lumps with a fork.
Add the wet ingredients (yogurt, melted butter, beaten eggs, and vanilla extract). Mix well.
No need to mix the dry ingredients in a separate boxl. Add the dry ingredients (sugar, salt, baking soda and flour) straight into the wet mixture. Incorporate everything until there are no more visible white flour.
You can leave as is or mix in chocolate chips or whatever add-ons you like.
Step 3: Bake
Pour the batter into the lined loaf pan and bake for 60 minutes. The loaf should inflate with a slight crack in the middle. To check for doneness, insert a long wooden skewer in the center. If it comes out clean, you're done. If it's still wet, continue baking in 5-minute increments.
Step 4: Glaze
Mix together honey and hot water in a small bowl. Brush it onto the finished loaf for a beautiful shiny finish.
Step 5: Cool and Serve
Remove loaf from pan and allow it to cool for easier slicing. Cut into thick slices, serve and enjoy.
FAQs
Can I use unripe bananas for banana bread?
No, ripe bananas and banana bread go hand in hand. To quickly ripen bananas, place them in a paper bag, close it, and the trapped ethylene gas will speed up ripening. For faster results, add an apple or ripe tomato to the bag.
Can I add mix-ins to my banana bread? What are some suggestions?
Yes, you can customize your banana bread with a variety of mix-ins. Some other popular options include walnuts, pecans, blueberries, or even a swirl of peanut butter. Just fold these into the batter gently before pouring it into the loaf pan.
Can banana bread be frozen?
Yes, banana bread freezes very well. Cool the bread completely, then wrap it tightly in plastic wrap then place it in a freezer bag or large container. It can be frozen for up to four months. Thaw at room temperature or gently warm slices in the microwave when ready to eat.
Can I make banana bread without a loaf pan?
Yes, you can bake banana bread in a variety of pans, including muffin tins, cake pans, or even a cast-iron skillet. Adjust the baking time accordingly, as smaller or shallower pans will bake faster than a standard loaf pan.
Banana Loaf Bread Recipe
Ingredients
Instructions
- Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper. Use some of the butter as “glue” before lining the pan. Melt the remaining butter on the stovetop or in the microwave. Set aside to cool.
- In a large mixing bowl, mash your bananas into small lumps with a fork.
- Add the wet ingredients (yogurt, melted butter, beaten eggs, and vanilla extract). Mix well.
- Add the dry ingredients (sugar, salt, baking soda and flour). Mix until there are no more visible white spots. Add chocolate chips or whatever add-ons you like. Mix until incorporated.
- Pour the batter into your lined loaf pan and bake for about 60 minutes. The loaf should inflate with a slight crack in the middle. To check for doneness, insert a long wooden skewer in the center. If it comes out clean, you're done.
- Mix together the honey and hot water in a small bowl. Brush it onto the finished loaf for a beautiful shiny finish.
- Let it cool in the pan for a bit. Cut into thick slices and enjoy.
Notes
Other add-ons up to 1 cup: walnuts, pecans, frozen or fresh blueberries, or even a swirl of peanut butter.
Nutrition Facts
Calories
433Fat
17 gSat. Fat
10 gCarbs
67 gFiber
2 gNet carbs
65 gSugar
37 gProtein
6 gSodium
317 mgCholesterol
78 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
