Our family loves banana bread! Does yours? We have tried several recipes because it seems like when I buy fresh bananas, they are either gobbled up in two days or they sit on the counter and get overripe because everyone ignores them. I can’t understand that. So, we like to take those ripe bananas and turn them into delicious banana bread with our Best Banana Bread Recipe!
This is an easy recipe and bakes up quickly. It has also turned out every time we make it. It is pretty much a no fail recipe. The batch can be doubled very easily so if you have a bunch of overripe bananas, you can use them all up in this recipe. The bread freezes well too. I like to slice it up and then freeze the bread in individual slices so the kids can grab them out of the freezer when we are running to or from a soccer practice or lacrosse game. They are also great for slipping into the kids school lunches!
Banana Bread Recipe
1 3/4 cups flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 cup mashed banana (2 to 3 medium ripe bananas)
1/3 cup shortening or butter
2 Tbsp. milk
2 eggs 1/4 cup chopped walnuts (optional)
- In a large mixer combine the sugar, baking powder, baking soda, and salt. Add mashed bananas.
- Mix in the butter (shortening) and the milk and beat together for about 2 minutes.
- Add in the eggs and the flour until well blended. Stir in the nuts if adding them.
- Pour batter into a greased bread loaf pan (8 x 4 x 2 inches or the longer 4.5 by 12 inch pan).
- Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes on a wire rack and then remove from pan and finish cooling on the wire rack.
- Makes one loaf.
When the bread is warm and straight out of the oven, spread on some butter so that it gets all melty, and it becomes the perfect afternoon snack! I like to bake my banana bread in long loaf pans instead of the shorter, wider (regular) loaf pans. I think that the bread bakes more evenly and you are not left with a middle section of the bread that is not quite cooked when the outside of the bread is beginning to burn.
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