We almost always have bananas at home. When they start getting spotted and too ripe I either cut them up and freeze in 1-banana portions for smoothies or future banana bread or make banana bread immediately. Although, when the craving for banana bread hits, I’ve used bananas that are not over-ripe and the results are still good. So, I suppose unless you use raw bananas, whatever bananas you have on hand will work.
There are so many recipes of banana bread out there, but for me THIS is the best banana bread recipe. I have made this so many times now that I can make it with my eyes closed. I love this recipe too much not to share it with you guys! Every time I bring this over to a play date all my friends keep remarking on how good it is, notwithstanding what variation I chose to make that day. And the kids always come back for more!
I have given out the recipe a few times already, so why not share this with you all as well? The basic recipe is not mine, I found it years ago on the internet and have been making it since. I have been searching for the original recipe to give you the link to it, but I cannot find it! I will update this with the link when I do.
Why you should make this best banana bread recipe:
- This recipe only needs one bowl, less clean-up!
- You can customize this to your heart´s content. Want more fiber, use ground up oats or whole oats, whole wheat flour, etc.
- Banana bread for breakfast! Quite portable too!
- Easy, and in my opinion, foolproof.
- This only has 3 tablespoons of butter! And there have been times I forgot the butter, the results were still good, albeit drier.
- It has fruit and no icing, so relatively healthier than most cakes.
- If you bake fairly often, you probably would have all the ingredients on hand already.
Suggestions for customization:
- Use a mix of sugars as you wish, you may use all white sugar, a mix of white and brown, light brown or dark brown sugar, or muscovado. I like the taste brown sugar rather than just white, so that is what I usually use.
- Use a mix of flours. What I usually use is 1 cup all-purpose flour, ½ cup whole wheat flour and ½ cup ground oats. I have also made this with spelt flour if I have that on hand. What I haven’t tried is using gluten-free flours, but I suspect it will work just fine as this is a very forgiving recipe.
- For lactation banana bread, I add ¼ cup ground flaxseeds and 2 tablespoons brewer’s yeast, and use 1/2 cup whole oatmeal. Since I am still breastfeeding Becca, I usually add this in.
- My favorite add-ins: ½ cup chocolate chips or chopped up dark chocolate and ½ cup walnuts; or just nuts, then I increase it to ¾ to 1 cup, depending on how much I have. But it doesn’t need any add-ins, it is well and good as it is.
- Choose your size! I usually bake this in an 8×4.5x3inch/20x11x7.5cm loaf pan as I want a lofty loaf, but you may bake this in a bigger loaf pan (i.e. 9×5 inch/23X12.5cm) or cake pan (should work in a 9-inch pan) if that is what you have, just adjust the baking time accordingly. It should finish baking in less time.
Let’s make the best banana bread ever!
Line your loaf pan (I use a 8×4.55x3inch/20x11x7.5cm loaf pan) with wax or parchment paper, or butter and flour your cake pan if that is what you are using. I prefer lining the loaf pan with parchment paper as it makes for easier and no-fail banana bread release.
Gather your ingredients.
Preheat oven to 350°F/175°C.
In a large bowl, mash the bananas. I like to use a potato masher as I get some chunks of banana which I like and mashes the bananas in no-time at all. But, a fork works as well too.
Using a rubber spatula, mix in the melted butter, egg, sugar and vanilla.
Put your strainer/sifter over the bowl and measure the flour, baking soda, baking powder and salt in it. Sift directly into the banana mixture.
Fold the dry ingredients in gently until there are no flour streaks left. Do not over mix.
Mix in your add-ins, if you are using. I am making a lactation banana bread, so I have oatmeal, flaxseeds, brewer’s yeast and walnuts.
Pour into the pan and bake for 45-55 minutes if using a loaf pan. Check if done by inserting a toothpick or a skewer. If it comes out clean, it is done. When there is still wet batter sticking to the skewer, continue baking. If using a cake pan, check at 30 minutes
Remove from oven and lift out of the cake pan to cool on a cake rack. If baked in a cake pan, cool in the pan.
Take a look at that beautiful golden crust, with the characteristic crack in the middle. This coming out of the oven makes me very happy!