We always turn to this best banana bread recipe when we have bananas in the house. This great recipe yields moist, flavorful banana bread that is sure to please. Whether you’re looking for a quick breakfast or snack this delicious treat is the perfect way to use up those overripe bananas on your counter. And it’s so easy to make even if you’re not an experienced baker.
This classic bread is so easy to make and always a hit. No mixer required; just grab a large bowl and wooden spoon – no stand mixer required.
Moist Banana Bread Recipe
I love my homemade bread to be a moist and flavorful. No dry and crumbly bread for me. This recipe produces a lovely moist texture every time. My favorite way to enjoy this sweet breakfast quick bread is sliced with a bit of butter on each slice. It is addicting. Learn how easy.
Frozen Banana Bread Recipe
This easy recipe makes two moistest and most flavorful loaves using simple ingredients and a wooden spoon. When I use frozen bananas that have been thawed, they mix right in the batter with ease.
Simple Quick Bread Ingredients
Here are the simple ingredients used in this recipe: butter, sugar, eggs, bananas, sour cream, Yogurt, or whole milk, vanilla extract, cinnamon, nutmeg, baking soda, all-purpose flour.
Make This Banana Bread Without Eggs
When making this recipe, if you prefer not to have any eggs, yet still want a moist bread, just add an extra banana and 1/3 cup of Greek yogurt.
Easy Homemade Banana Bread Recipe
No special equipment needed. Just a few bowls, two loaf pans, and a spoon.
Make the batter in a large bowl, mix butter, sugar, and eggs. Mash bananas and add to the bowl along with the sour cream, vanilla extract, cinnamon, and nutmeg. Stir until well blended.
In a separate bowl, stir the flour and baking soda together. This assures that the baking soda does not end up in a clump somewhere in the batter.
Add the dry ingredients to the banana mixture and stir until well blended.
Pour into two greased loaf pans. Bake time is a bit longer because of the lower oven temperature. However, the lower temp and the longer bake time will assure that the center of the loaf is cooked before the outer edges get over baked. Bake uncovered 1 hour and 10 minutes on 325 degrees Fahrenheit.
To check the doneness, insert a long wooden skewer, cake tester, or a toothpick. If it comes out clean, the bread is done.
For easier cutting, remove the bread loaves from the pan and let bread cool to room temperature on wire racks before slicing.
Customize this Recipe
If you like bread with chocolate chips, walnuts, pecans, strawberries, or blueberries, add a cup of anything you like. Just stir into the batter before baking.
Pro Tip. If you want the chocolate chips, fruit, and nuts to stay incorporated throughout the batter, toss them with a bit of flour before adding them to the batter. This will prevent them from sinking to the bottom of the batter.
How to Make Bananas Last Longer – 7 Hacks
Here are seven easy hacks to keep bananas from ripening too fast. Let’s face it, when we purchase fresh fruit, we plan on eating it all right away, but sometimes, the fruit spoils before we can. Let’s explore a few ways to make bananas last longer.
How to Buy Bananas to Last the Longest
While you may be tempted to reach for the perfectly-ripe, yellow bananas at your local grocery store (they’re just so easy!), opt instead for green or lightly colored ones. These will ripen over time giving us more opportunity use them in our kitchen!
Do Not store bananas in a bag unless you are trying to ripen them faster. When stored inside a bag, they will ripen faster. Why, the gas released from the bananas is trapped inside the bag causing the ripening process to speed up.
The bananas are one of the more delicate fruits, so it needs special treatment to keep them fresh. Store this fruit in open containers with lots of air flow for quick ripening and bruising free flesh. To protect against marbleization (the process where bananas turn brown before they’re ripe), store them upside down inside a bowl or plate.
The hanging fruit method is a great way to store healthy, fresh bananas. They’re exposed and supported by just one hook so there’s no chance they’ll bump into anything or get bruises from contacting surfaces below them on your banana tree.
Wrap the stems in plastic wrap. Some grocery stores will wrap the stems in plastic wrap to slow the ripening process. However, if you pull the bananas apart first and wrap just the stem in plastic wrap that will slow the ripening even more. Why does this work? It traps the gas that is emitted from the banana.
Seal the banana with citrus juice. When using sliced banana pieces or if you have eaten just half the banana, they tend to turn brown quickly. Therefore, before you make your next banana pie or store the half-eaten banana, immerse the slices in lemon juice, lime juice or orange juice. You can also sprinkle lemon just on the exposed end if you have just eaten half the banana. This works every time. Unless I am eating the banana right away, I always treat the banana slices with lemon juice. It keeps them fresh looking and eye appealing.
Refrigerating and Freezing Bananas
When you find yourself with overripe bananas, don’t forget that they can be stored in the fridge without a bag. The cool temperature will slow down their rate of ripening and help give them more time before being used up.
Freeze the bananas. I do this all the time. If I know I am not going to use them before they go bad. I will peel them, then leave them whole or slice them. They can also be mashed or left in large chunks too. It depends on how you plan on using them. Banana bread is a delicious way to use frozen bananas. Just thaw and add to your favorite recipe. Place frozen chunks in the blender with other frozen fruit for a healthy and great tasting treat.
How to Store Banana Bread
If you plan on eating the banana bread within four days. Once the bread is completely cool. Store in an airtight container or sealed plastic bag at room temperature.
If your loaf seems to be a bit moist, you might want to place a paper towel on the bottom of the container to absorb any excess moisture.
This will freeze well for up to four months. To serve, just thaw to room temperature and enjoy.
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Best Banana Bread Recipe
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- 1/2 Cup Butter Softened
- 1 1/2 Cups Sugar
- 2 Large Eggs
- 3 Large Bananas Mashed
- 8 Ounces Sour Cream substitute whole milk or Greek Yogurt
- 2 Tsp. Vanilla Extract
- 3/4 Tsp. Cinnamon
- 1/8 Tsp. Nutmeg
- 1 1/2 Tsp. Baking Soda
- 2 1/4 Cups All-Purpose Flour
- Preheat oven to 325 degrees F. Grease two 7X3 inch loaf pans.
- Make the batter in a large bowl, mix butter, sugar, and eggs. Mash the bananas and add to the bowl along with the sour cream, vanilla extract, cinnamon, and nutmeg. Stir until well blended.
- In a separate bowl, stir the flour and baking soda together. This assures that the baking soda does not end up in a clump somewhere in the batter.
- Add the dry ingredients to the banana mixture and stir until well blended.
- Pour into two greased loaf pans. Bake uncovered 1 hour and 10 minutes on 325 degrees Fahrenheit.