Use ripe bananas to make this super moist banana bread. Its easy to make, full of flavour and your home will smell delicious!
This recipe makes a super moist banana bread with rich flavour and a slightly dense crumb.
It is difficult to know what teenagers will eat – sometimes bananas last barely a few hours in the fruit bowl, and at times they are barely noticed and ignored till they are black and on their way to turning mushy. That’s when I rescue them and bring back something that looks more appealing like this banana bread.
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Why we love this recipe
Banana bread is great toasted with butter for breakfast, with coffee, in lunch-boxes…anytime!
- Use soft, over-ripe bananas as they are sweeter, have a stronger flavour, and impart more moisture. Yellow bananas will result in a less sweet and drier cake! To quickly ripen bananas, place them in the freezer for a couple of hours then leave them out on the counter to thaw before using.
- Brown sugar gives the bread richness, a lovely caramel colour and great flavour, however you have run out, you could just use white sugar.
- To check the banana bread is cooked, insert a clean skewer into the bread and if it comes out clean, it is ready.
Add a cup of chocolate chips to the mix before baking for a chocolate fix!
Notch it up a level by covering it with this amazing Cream Cheese Frosting.
- Select 4 or 5 of your brownest bananas and mash them well. Very ripe bananas have more flavour and are sweeter.
- In a mixing bowl, sift together the flour, baking soda, cinnamon and salt. (Sifting loosens up the flour and helps mix up the ingredients).
- In another mixing bowl cream the butter and sugars till creamy and smooth. Then stir in the beaten eggs, vanilla and mashed banana.
- Fold the flour into the egg mixture till just incorporated (gentle folding). Over-mixing releases too much gluten and it will make the loaf tough and very dense.
- Pour the mixture into a greased loaf pan and bake for 60-70 minutes, or till a toothpick inserted in the centre of the cake comes out clean. You may need to cover the cake with parchment paper to prevent the top browning too much.
- Remove from the oven and allow to cool for 10 minutes before turning out onto a cooling rack. Slice and serve as is, or cover with a layer of this delicious Cream Cheese Frosting or a Lemon Icing.
Your questions answered
Banana bread is heavier with a denser crumb than banana cake.
For vegan or dairy free banana bread, substitute the butter with extra virgin olive oil or any high quality vegetable oil. Replace the eggs with ½ cup unsweetened applesauce, (If you are using sweetened applesauce, adjust the amount of sugar in the recipe accordingly).
How to store banana bread
Banana bread can be stored in an airtight box the fridge for up to 3 days. It also freezes well, wrap in bees-wax paper or plastic film to freeze.
Freeze your bananas
If you love banana desserts, a great way to make sure you always have some on hand is to freeze them!
Or if your bananas aren’t ripe enough for cooking, freeze them!
You can freeze them with their peels on but then you will need to let them thaw before peeling. A quicker way is to or peel them first and freeze them whole or sliced.
Tip: Bananas will last longer in the freezer if they are peeled first.
How to freeze bananas
- Chop the bananas into large chunks and partially freeze them on a tray before transferring them to a ziploc bag to keep in the freezer.
- Defrost the bananas in the fridge overnight or leave them out on the counter for a few hours before you are ready to use them.
⭐️ I’d love to know how this banana bread turns out for you, let me know in the comments below and do leave a star rating.
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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Easy Banana Bread
- 180 grams flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
- 110 grams butter ½ cup, softened
- 100 grams white sugar ½ cup
- 110 grams brown sugar ½ cup
- 390 grams very ripe bananas 1½ cups, mashed till smooth
- ½ teaspoon vanilla
- 2 eggs beaten
- Preheat the oven to 350℉/180℃, and grease a 9×5 inch/23×13 cm loaf pan.
- 180 grams flour, 1 teaspoon baking soda, 1 teaspoon cinnamon powder, ¼ teaspoon saltIn a large mixing bowl, sift together the flour, baking soda, cinnamon and salt.
- 110 grams butter, 100 grams white sugar, 110 grams brown sugar, 390 grams very ripe bananas, 2 eggs, ½ teaspoon vanillaSeparately, in a medium bowl, cream together butter and both sugars. To this add the mashed bananas, eggs, vanilla and mix till fully combined.
- Fold the flour into the egg mixture till just incorporated, taking care not to over-mix (see notes).
- Spoon the mixture into the tin and bake for 60-70 minutes, or till a skewer inserted into the middle comes out clean. You may need yo cover with parchment paper towards the end to prevent the top browning too much.
- Allow the bread to cool for 10 minutes before turning it out onto a cooling rack.
- Add a cup of chocolate chips to the mixture.
- Try this frosting with the banana bread
- Substitute eggs with ½ cup applesauce (adjust the amount of sugar in the recipe accordingly).
- Replace butter with ⅓ cup vegetable oil.
- Keep in an airtight container in the fridge for up to 3 days.
- To freeze, wrap in bees-wax paper or clingfilm.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
Update notes: This post was originally published on Sept 15th, 2017, but was republished with tips, and FAQ’s and new images in May, 2021.