I bake this banana bread recipe when the house needs a warm hug. The mix stays simple and the crumb turns out tender and cozy. You’ll spot moist banana bread and soft banana bread in every slice. It leans into sweet banana bread comfort that tastes like home. We go banana bread from scratch with easy banana bread baking and only real banana bread ingredients.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Bread Recipe
- 3) Ingredients for Banana Bread
- 4) How to Make Banana Bread
- 5) Tips for Making Banana Bread
- 6) Making Banana Bread Ahead of Time
- 7) Storing Leftover Banana Bread
- 8) Try these sweet breads next
- 9) Banana Bread
- 10) Nutrition
1) Key Takeaways
I share a banana bread recipe that stays tender and smells like home. This banana bread recipe uses pantry items and ripe fruit. I bake with calm steps and get a soft crumb and a golden top.
We work with simple tools and one bowl most days. The batter mixes fast and the loaf cools with patience. The process fits busy life and still feels like care.
Nancy writes on Nancy Cooks at https://www.nancycooks.com. I test small tweaks and listen to feedback. We keep flavor first and waste low.
2) Easy Banana Bread Recipe
I reach for this easy method when the day needs a gentle win. The easy banana bread recipe starts with three sweet bananas. The main bowl holds butter sugar eggs and vanilla. The stir feels smooth and steady.
I sift flour with baking soda and a pinch of salt. The dry mix meets the wet mix and the batter turns thick and glossy. I stop the stir as soon as the streaks fade.
A nine by five inch pan lines with parchment. The loaf bakes until the center springs back and a tester shows few crumbs. The slice eats warm and soft. The house smells like comfort. One more time I say this is our banana bread recipe.
3) Ingredients for Banana Bread
Ripe bananas I use three large with deep brown spots for strong fruit flavor and a tender crumb.
Unsalted butter I melt the butter and let it cool so the batter blends smooth and bakes rich.
Granulated sugar A steady sweet base that lets the banana shine and keeps the crumb soft.
Brown sugar A small scoop adds caramel notes and a bit more moisture to each slice.
Eggs Two room temp eggs bind the mix and help the loaf lift with ease.
Vanilla A teaspoon rounds the fruit and gives the kitchen that cozy bakehouse scent.
All purpose flour I spoon and level for a light batter that does not turn dense.
Baking soda This small lift keeps the crumb open and pleasant.
Fine salt A pinch wakes the fruit and balances the sweet edge.
Sour cream A half cup gives a tender bite and a gentle tang.
Fold ins Chopped walnuts or chocolate chips join when the mood calls. Both play nice.
4) How to Make Banana Bread
Step one Heat the oven to three hundred fifty degrees. Line the pan with parchment. Grease the corners so the lift stays easy.
Step two Mash the bananas in a large bowl. Whisk in melted butter sugars eggs and vanilla until the mix looks smooth.
Step three In a second bowl whisk flour baking soda and salt. Tip the dry mix over the wet mix. Fold with a spatula until streaks fade.
Step four Stir in sour cream. Add walnuts or chocolate if you want a fun bite. Scrape the batter into the pan and smooth the top.
Step five Bake fifty five to sixty five minutes. Test the center. Cool in the pan for fifteen minutes then move to a rack. Slice once warm not hot.
5) Tips for Making Banana Bread
Pick bananas with many brown spots. The fruit mashes soft and brings deep flavor. If your bananas sit pale, ripen them on the counter near apples.
Measure flour with care. Spoon and level so the loaf stays light. Too much flour turns the crumb dry and tight.
Tent the loaf with foil near the end if the top darkens fast. A gentle shield keeps the crust from over browning while the center finishes.
6) Making Banana Bread Ahead of Time
I bake the night before when mornings run busy. The loaf rests under a towel and keeps a tender bite. The flavor settles and the slice cuts clean for breakfast.
For a party plan I mix the dry bowl and the wet bowl in advance. I cover both and chill. When guests text on the way I fold the bowls together and bake.
For a gift plan I bake two small loaves. One stays at home and one goes to a friend. A tag reads made with love by Nancy from Nancy Cooks.
7) Storing Leftover Banana Bread
Wrap slices in parchment then place in a tin at room temp for two days. The texture stays soft and the aroma holds.
For longer storage chill the loaf in a sealed box. Warm a slice in a low oven for a few minutes. The crumb wakes up and tastes fresh.
Freeze single slices on a tray. Move them to a bag once firm. Reheat straight from the freezer for a fast treat and a kind morning.
8) Try these sweet breads next
9) Banana Bread
Banana Bread Recipe for Soft Sweet From Scratch Loaves
Ingredients
- 3 large very ripe bananas mashed
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon cinnamon optional
- 1/2 cup sour cream or plain yogurt
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Heat oven to 350°F and line a 9×5 inch loaf pan with parchment. Lightly grease.
- Whisk bananas butter sugars eggs and vanilla in a large bowl until smooth and glossy.
- In a second bowl whisk flour baking soda salt and cinnamon.
- Fold dry mix into wet mix with a spatula. Stop when streaks just disappear.
- Stir in sour cream then add walnuts or chocolate if you like.
- Scrape batter into the pan and smooth the top.
- Bake 55 to 65 minutes until a tester comes out with a few moist crumbs.
- Cool 15 minutes in the pan then lift out and cool on a rack before slicing.
10) Nutrition
Serving size one slice. Calories about two hundred seventy five. Sugar about twenty grams. Sodium about two hundred twenty milligrams. Fat about eleven grams. Saturated fat about six grams. Carbohydrates about forty one grams. Fiber about two grams. Protein about four grams.
Written by Nancy for Nancy Cooks where I share tested bakes and calm methods. Visit us at https://www.nancycooks.com for more sweet bread recipes and friendly kitchen notes.
Leave a Comment