Live to Eat & Eat to Live

Banana Bread

This recipe is a staple in my house, I make it at least once a week in some form or another. There are a few different styles of banana bread, this one is slightly dark, perfectly moist, has a very tender crumb and is full of banana flavor. It’s kind of addicting so after it’s cooled I will usually pre-slice it and individually wrap or bag it to control portion size. Otherwise, I could eat a whole loaf in a day.

The ratio of ingredients is what creates the perfect texture so I suggest that the first time you make it you follow the recipe as it is written.

Banana Bread Recipe

BANANA BREAD

Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Banana Muffins
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 slices
Calories: 291 kcal
Author: ChefAlina

The easiest, foolproof banana bread recipe you will ever make.  This banana bread is loaded with flavor, has a beautiful texture and is so easy to make you will wonder why everyone doesn't make banana bread this way.

Print

Ingredients

Ingredients

  • 3 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups sugar
  • 6 ripe bananas
  • 2 teaspoon vanilla
  • 1/2 cup avocado or canola oil
  • 1 ½ cups rough chopped walnuts optional
  • 1 cup Chips (chocolate, peanut butter, butterscotch etc) optional

Instructions

Directions

  1. Preheat the oven to 350 degrees F.

  2. In a medium bowl, whisk together the flour, baking soda, and salt.

  3. Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork until there are no pieces bigger than the size of a pea. Add the eggs mixing well to incorporate. Stir in the oil and vanilla, mixing well.

  4. Stir in the flour mixture, a third at a time, until just combined. Do not over mix.

  5. If using walnuts stir in one cup with the one cup of chips and reserve the remaining ½ cup walnuts to sprinkle on top of the loaves.

  6. Spray 2   8 ½ -by-4 ½ -inch loaf pans and divide batter evenly between them. Bake for about 1 hour or until a toothpick or cake tester comes out clean. I usually check on them and turn the pans after the first 30 minutes.

  7. If baking as muffins, baking time is reduced to approx. 25 minutes.

Recipe Notes

If you want to lower the amount of refined sugar in this recipe use very ripe banana and replace the sugar with 1 1/2 cups of raw coconut sugar. The bread will have a slightly richer, molasses like hint to it.

There are endlesss possibilities for customizing this banana bread to your liking...try adding chocolate chips, peanut butter chips, different types of nuts, shredded coconut etc....

This recipe also makes great muffins.

Nutrition Facts
BANANA BREAD
Amount Per Serving (0 g)
Calories 291 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 233mg10%
Potassium 191mg5%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 45IU1%
Vitamin C 3.2mg4%
Calcium 16mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Like this? Share it!