Tips To Make Banana Loaf Recipe Easy

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This banana loaf recipe is more than just a way to use up those overripe bananas. It’s a classic comfort food that’s perfect for breakfast, a midday snack, or even dessert. It’s incredibly moist, bursting with banana flavor, and comes together in under an hour. Plus, it doesn’t require any fancy ingredients, making it a great recipe for bakers of all skill levels.


Joy’s Easy Banana Bread

3 ripe bananas, mashed (about 1 1/2 cups)

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
    2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
    3. Beat in the mashed bananas, eggs, and vanilla extract until well combined.
    4. In a separate bowl, whisk together the flour, baking soda, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
    6. Fold in the chopped walnuts or pecans, if using.
    7. Pour the batter into your greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 250

  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 180mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 20g
  • Protein: 3g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This banana loaf recipe is a surefire crowd-pleaser. It’s delicious, easy to make, and perfect for any occasion. Next time you have some overripe bananas on hand, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use brown sugar instead of granulated sugar?

    Absolutely! Substitute an equal amount of brown sugar for a deeper molasses flavor. Keep in mind that brown sugar tends to be moister, so you might need to bake the loaf for a few minutes extra.

    2. My bananas aren’t very ripe. Will this recipe still work?

    The riper the bananas, the sweeter and more flavorful your loaf will be. However, you can still use bananas that aren’t quite ripe. Simply mash them well and add a tablespoon or two of extra sugar to the batter.

    3. Can I make this recipe gluten-free?

    Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the baking time, as gluten-free baked goods can sometimes brown more quickly.

    4. How can I store banana bread?

    Leftover banana loaf can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.

    5. Can I add other ingredients to this recipe?

    Of course! There are endless possibilities when it comes to customizing this recipe. Try adding chocolate chips, chopped dried fruit, or even a swirl of peanut butter.