Banana Bread Recipe Easy

The scent of banana bread baking always takes me back to Grandma Indiana’s cozy kitchen. Sunlight streamed through the lace-curtained window, illuminating the swirling dust motes dancing above the warm, humming oven. The air was thick with the sweet aroma of ripe bananas, cinnamon, and something magical, something distinctly hers. This easy banana bread recipe is my attempt to capture that magic, to recreate the taste of home and share it with you. This isn’t just any banana bread; it’s a slice of memory, a warm hug in a loaf pan. Grandma Indiana always said baking was an act of love, and this banana bread recipe is my love letter to her, and to all the cozy memories it evokes. It’s a simple, foolproof recipe, perfect for novice bakers and seasoned pros alike.

Why You’ll Love This Recipe

• Simple and easy: Even beginners can master this recipe.
• Cozy comfort food: The perfect treat for a rainy day or a cozy evening.
• Grandma-approved: This recipe has been passed down through generations.
• Versatile: Add nuts, chocolate chips, or spices to customize it.
• Delicious aroma: Your house will smell heavenly while it bakes.
• Moist and flavorful: The perfect texture and taste in every bite.

What You’ll Need (Ingredients)

• 3 ripe bananas, mashed: The riper the bananas, the sweeter and more flavorful your bread will be. Grandma Indiana always said a few brown spots were a sign of perfection.
• 1/2 cup butter, melted: Unsalted butter is best, but salted works too. Just reduce the added salt a bit.
• 3/4 cup sugar: Granulated sugar works perfectly.
• 1 egg, beaten: Large eggs are ideal.
• 1 teaspoon vanilla extract: A touch of vanilla enhances the sweetness.
• 1 teaspoon baking soda: The key to a light and fluffy loaf.
• Pinch of salt: Balances the sweetness and enhances the flavors.
• 1 1/2 cups all-purpose flour: Regular all-purpose flour is perfect.
• Optional: 1/2 cup chopped walnuts or chocolate chips: Grandma Indiana always added walnuts, but feel free to get creative!

Let’s Make It Together

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This will prevent sticking and make it easier to remove the loaf.

Mash the Bananas

In a large mixing bowl, mash the bananas with a fork until smooth. Grandma Indiana always said the best way to mash bananas was with a good old-fashioned fork. Don’t worry about a few small lumps; they add character.

Incorporate the Wet Ingredients

Stir in the melted butter until it’s well combined with the mashed bananas. Add the sugar, beaten egg, and vanilla extract. Mix until everything is smooth and creamy.

Dry Ingredients Dance

In a separate bowl, whisk together the baking soda, salt, and flour. This helps distribute the leavening agents evenly.

Gentle Folding

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; overmixing can make the bread tough.

Add-ins (Optional)

If you’re adding nuts or chocolate chips, now’s the time. Gently fold them into the batter.

Fill the Pan

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake to Perfection

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be slightly pulled away from the pan.

Cooling Time

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and prevents it from crumbling.

Slice and Savor

Once cooled, slice and enjoy!

Storing Your Masterpiece

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

Freezing for Later

You can also freeze the banana bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Indiana’s Kitchen Wisdom

• Don’t overmix the batter.
• Use ripe bananas for the best flavor.
• Let the bread cool completely before slicing.
• Store leftover bread in an airtight container.
• A toothpick test is the best way to check for doneness.
• Don’t be afraid to experiment with different add-ins.
• Baking is an act of love.

Sweet Little Twists You Can Try

• Chocolate Chunk Banana Bread: Add 1 cup of semi-sweet chocolate chunks.
• Spiced Banana Bread: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg.
• Cranberry Walnut Banana Bread: Add 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts.

How I Like to Serve It

• Toasted with a pat of butter.
• With a dollop of whipped cream.
• Alongside a scoop of vanilla ice cream.
• Crumbled over yogurt or oatmeal.
• As a part of a brunch spread.

Pull Up a Chair & Share

I’d love to hear how your banana bread turned out! Share your photos and stories in the comments below. Do you have a special family recipe? I’d love to hear about it!

Final Thoughts

Baking should be a joy. Don’t be afraid to experiment and make this recipe your own. Enjoy every bite, and remember the love that goes into each slice.

FAQs About Full Recipe

Q: Can I use frozen bananas?
A: Yes, thaw and drain them well before using.

Q: How do I store leftover banana bread?
A: Store it in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Q: Can I substitute the butter with oil?
A: Yes, you can use an equal amount of vegetable oil or melted coconut oil.

Q: Can I use a different type of sugar?
A: Yes, brown sugar or coconut sugar can be used instead of granulated sugar.

Q: How can I tell if the banana bread is done?
A: Insert a toothpick into the center. If it comes out clean, the bread is done.

Q: Can I make this recipe in a muffin tin?
A: Yes, reduce the baking time to about 20-25 minutes.

Q: Can I add other mix-ins?
A: Yes, be creative! Try adding dried fruit, nuts, seeds, or chocolate chips.