Hi friends — I greet you this weekend with some comforting and easy-to-bakeEveryday Easy Banana Bread! I love a great everyday or ‘classic’ recipe.
To me, this includes recipes that I hope will become your favorite go-to’s to make mid-week after work, during cozy weekend mornings and using everyday ingredients and techniques.
I don’t want them to be fussy, complicated or use uncommon ingredients. BUT, I do want them to taste exceptional (obvs).
And I love baking with bananas! Some of my other favorite banana recipes include thisThe Best Banana Skillet Cake with Chocolate Chips, Fluffy Banana Oat Snacking Cake(swoon), mega moist Double Chocolate Banana Bread, thisBanana Espresso Cakethat is a reader favorite or myBanana Chocolate Chip Muffins (with streusel!)that will knock your socks off. Really.
Also check out the Overnight Banana Bread Cookies in The Cookie Book or the Banana Rum Bundt Cake in The Cake Book!
Why You Should Bake This Banana Bread Stat!
- A mega moist, soft crumb banana bread (just like thisMega Moist Double Chocolate Banana Bread)
- It’s been a breeze to throw together
- The perfect use of overripe bananas in my humble option
- Melted butter means there’s no need to cream your butter and sugar together (and work too hard)
- Loaded with heaps of banana flavor
- Can be made with or without an electric hand mixer (or stand mixer)
- Optional sugar top makes this bread extra fabulous
How to Choose Bananas for Banana Bread
I recommend using bananas that are sugar spotted. Those brown spots on your bananas are called ‘sugar spots.’ As your bananas ripen and get more of those spots, your bananas get sweeter (love).
Thus making them perfect forbanana bread,muffinsand otherbaked goods.
When your bananas are speckled with sugar spots and yield to the touch (and are no longer firm), that’s when they are perfect for baking.
If they are completely dark (the spots have blended together) and your bananas are mushy, then they are no longer ideal to bake with, in my humble opinion.
See this post on How to Ripen Bananas Quickly!
Inspiration for This Banana Bread
The impetus for this particular recipe was that I started to update my Brown Butter Muscovado Banana Bread but became completely side-tracked with the mission to make anexceptional and EASY Everyday Banana Bread using basicingredients and minimal fuss for mega flavor.
This seemed important, imperative and immediate and I could think of nothing else.
I have made, at a minimum, ten loaves of this bread…testing how many bananas we can shove in this beauty, how much nutmeg to use, different loaf tins, mixer vs hand mixing, that sugar crust that you’re going to LOVE and to put the banana on the top or not to put the banana on the top (I give you the pros and cons below).
Bottom line is I’m on the cusp of turning into a loaf of banana bread.
One thing that I love about this recipe, is how we first combine the bananas, sugar and nutmeg and mix them together until they are completely hom*ogenous and beautiful.
Take a long sniff and you’ll be treated to the most glorious of scents. This simple step infuses rich banana and nutmeg flavors into every crumb of this gorgeous bread.
Not to be neglected is the GLORIOUSNESS of the sugar crust that forms over the top. Now go forth and bake it. You’ll love it. I promise.
Shop This Banana Bread Recipe
My absolute favorite tools for making this moist chocolate banana bread are:
My favorite whiskandnesting glass bowlsthat I really need everyone to own.
My trusty scalefor precision.
I love thisspatula set!
Picking Your Loaf Pan
This is my favoriteNordicWare Loaf Panto bake banana bread in.I find loaf pan sizing vexing, to be honest. This one states that it’s 6 x 9.7 x 2.75-inches (15 x 25 x 7-cm).
I have other loaf pans whose packaging lists the dimensions as 9 x 5-inches (23 x 13-cm) but each varies significantly size-wise from one another (some are bigger, some are smaller).
For this recipe, I list the appropriate size as 9 x 5-inches (23 x 13-cm) as that is what most everyone owns. However,yourloaf pan may be slightly larger or smaller than this.
The best rule of thumb is to fill your loaf pan no more than 3/4s full. And if you have any doubts as to whether it is filled too full, place a rimmed baking sheet underneath to catch any cake/bread batter that may overflow.
*IF* after filling your pan 3/4s full you have leftover banana bread batter, you can fill up a muffin tin and bake it in there (about 15 to 18 minutes bake time at the same temperature as the banana bread).
For more fun shopping,check out my Shop (aka my favorite things!).
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
About This Recipe
This is my go-to, favorite banana bread recipe! It’s a moist banana bread that’s loaded with banana flavor. It’s easy, delicious and the perfect way to use up spotty bananas.
It also uses melted butter, so there’s no need to cream butter or work too hard (which I love).
If you want chocolate chip banana bread, feel free to stir 1/3 cup (57 g) or chocolate chips into the banana cake batter just before pouring into the prepared pan.
I love baking with bananas! If you have extra bananas laying around, here are some more of my favorite banana recipes:Double Chocolate Banana Bread, Banana Skillet Cake, Fluffy Banana Oat Snacking Cake(swoon), Banana Chocolate Chip Muffins or thisBanana Espresso Cakethat is a reader favorite.
Enjoy The Best Banana Bread Recipe!
Everyday Easy Banana Bread Recipe (Mega Moist!)
A super delicious Everyday Easy Banana Bread recipe that uses 11 staple ingredients and churns out mega flavor! Feel free to use a bowl and spoon in lieu of a mixer for this easy peasy, tender, moist banana bread!
4.92 from 12 reviews
Print Save Rate
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Course: Breakfast Brunch, Snack
Cuisine: Banana Bread
Keyword: Banana Bread, Quick Bread, Breakfast, One-Bowl, Snacking Cake, Loaf Cake
Servings: 1 9×5 Loaf
Author: Rebecca Firth
Ingredients
For the Banana Bread
- 1 cup (277 g) ripe bananas (about 2 to 3 bananas, peeled and lightly mashed)
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground nutmeg
- 8 tablespoons (113 g/4 oz/1 stick) unsalted butter, (melted and cooled slightly)
- 2 large eggs (room temperature)
- 1 tablespoon (13 g) real vanilla extract
- 2 ¼ cups (304 g) all-purpose flour (how to measure flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup (168 g) whole milk, (room temperature)
To Garnish
- 1 banana (optional (see note above, in theBefore We Get StartedSection))
- 3 tablespoons granulated sugar
Instructions
For the Banana Bread
In the bowl of an electric stand mixer fitted with the paddle attachment* add the mashed bananas, sugar and nutmeg and run the mixer on low for 1-2 minutes or until the bananas are nicely mashed up and completely combined with the sugar and nutmeg.
With the machine on low, slowly stream in the cooled butter and run the machine for 1 minute. With the mixer continued on low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run on low for 30 seconds more or until fully combined.
In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. With the mixer on low, alternate adding the dry ingredients and milk in two batches, starting with the flour and ending with the milk and stopping when the batter looks not quite combined.
Take the bowl out of the mixer and fold the batter several more times to combine being careful not to over mix. Set aside and let the batter sit for 30 minutes.
Preheat your oven to 350℉ (177℃) and make sure a rack is in the center of the oven. Grease a 9×5 loaf pan and line with parchment paper letting the excess hang over the sides. Pour the banana bread batter into the greased loaf pan; tap on the counter several times to release any trapped air bubbles. If garnishing with the banana slices, add those before the sugar.
Sprinkle the sugar evenly over the top entire loaf (avoiding the banana if using). Bake in the center of the oven for 60 minutes or until the center bounces back when pressed gently or a toothpick or cake tester comes out clean. If you put sliced banana over the top of the bread it may need up to 30 additional minutes to bake through (check every 10 minutes (after the 60 minute bake time) for doneness). Let sit for 10 minutes and then use the parchment overhang to pull the bread out of the pan and let the bread finish cool on a wire rack before serving.
Notes
Electric Stand Mixer Optional
I used my electric stand mixer because it’s easy, but this is the perfect recipe to use a large mixing bowl and whisk/spatula.
You’ll need to mash up the bananas more as you won’t have the paddle to do the work for you, but big deal! You got this!
Nutmeg
Love me some fresh grated nutmeg if you’re looking for an excuse to buy some. Otherwise, just use ground nutmeg and all will be well.
The Sugar Crust
We sprinkle a whopping 3 tablespoons of granulated sugar or Demerara sugar over the top. You’re going to resist. Think it’s too much. Maybe even omit it (the horror!).
I’m here to tell you, trust the process. My dad couldn’t get over the awesome crusty top this delicious banana bread gets. You. Will. Love. It.
Let’s Talk About the Bananas on Top
If you’re feeling jazz-handsy you can slice a banana length-wise and then in half and place over the top of the batter just prior to baking. If you decide to do this, I have a couple of notes for you…
Only do this if you plan on eating the banana bread that day. I found that the bread didn’t last as long with the banana on top…perhaps it was too much moisture from the banana. But leftovers became much less desirable the next day.
If you use the banana, only sprinkle the granulated sugar over the batter, not the bananas (it will cause them to brown too much during baking). You will use less granulated sugar if you have the bananas on top…aim for 1-2 tablespoons.
Adding the banana to the top of the bread makes the bake time MUCH LONGER. Up to 30 minutes longer in my oven. So take note of that. The sides of your banana bread will be a bit firmer with this extra bake time.
Storing Your Banana Bread
Store at room temperature in an air-tight container. If it’s warm and humid out, wrap it tightly and store in the fridge.
For long-term storage, wrap your cooled banana bread tightly in plastic wrap and then place in a reusable freezer-safe plastic bag (or Stasher bag or airtight container) and store in the freezer. The night before serving set the still-wrapped loaf in the fridge to begin thawing. The following day set on the counter until it comes to room temperature. Serve and enjoy your homemade banana bread!
Toasted Banana Bread…The Snack You Didn’t Know You Needed
I wanted to make a banana bread that would toast up well; nothing better than a slice toasted and smeared with salted butter. And yep, this little lady will toast up like a champ.
Consider drizzling with maple syrup for breakfast and oh my god is it good. xo
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
