Easy Banana Bread Recipe

If you’re looking for a classic banana bread recipe that’s easy to make, moist, and packed with flavor, this Easy Banana Bread Recipe by Jamielyn Nye is your answer. It’s a family favorite that works perfectly for using up overripe bananas and requires just one bowl for minimal cleanup.

Ingredients

• ½ cup salted butter
• 1 cup granulated sugar
• 2 large eggs
• ½ cup sour cream or plain Greek yogurt
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cups very ripe bananas, mashed
• Optional add-ins: ¾ cup chopped walnuts or chocolate chips

Instructions

1. Preheat your oven to 325°F. Spray two 8×4-inch or one 9×5-inch loaf pan with nonstick cooking spray and line with parchment paper.
2. In a large bowl, cream ½ cup butter and 1 cup sugar together using an electric mixer until smooth and fluffy.
3. Mix in 2 large eggs, ½ cup sour cream (or Greek yogurt), and 1 ½ teaspoons vanilla extract until well combined.
4. Stir in 2 cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt just until incorporated.
5. Fold in 2 cups mashed very ripe bananas and any optional add-ins such as ¾ cup chopped walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pans and spread evenly.
7. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. For a 9×5-inch pan, bake 10–15 minutes longer. Cover with foil if the top browns too quickly.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Transfer the loaf to a cooling rack and allow it to cool completely before slicing and serving.

Serving and Storage Tips

Serve your banana bread warm or at room temperature. It pairs perfectly with a pat of butter, a drizzle of honey, or even a smear of cream cheese for extra richness. For breakfast, snack time, or dessert, slice it thick or thin depending on your preference.

To store, keep the banana bread in an airtight container at room temperature for up to three days to maintain its moisture. For longer storage, refrigerate for up to one week. Banana bread also freezes beautifully: wrap it tightly in plastic wrap and then place it in a freezer-safe bag for up to three months. Thaw overnight at room temperature or gently warm slices in the microwave before serving.

Variations

1. Chocolate Chip Banana Bread
   Add ¾ cup of semi-sweet or milk chocolate chips to the batter before baking. For an extra chocolatey twist, sprinkle a few chips on top before placing the loaf in the oven. This creates pockets of melted chocolate throughout the bread, making it a favorite for kids and chocolate lovers.
2. Nutty Banana Bread
   Fold in ¾ cup of chopped walnuts, pecans, or almonds to the batter. The nuts add a delightful crunch and complement the natural sweetness of the bananas. Toasting the nuts lightly before adding them enhances their flavor even more.
3. Cinnamon Banana Bread
   Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients. This variation gives the bread a warm, spiced flavor that pairs perfectly with morning coffee or tea. For extra indulgence, sprinkle a cinnamon-sugar mixture on top before baking.
4. Banana Yogurt Bread
   Substitute sour cream with Greek yogurt for a slightly tangy flavor and extra moisture. This variation makes the bread soft and tender while adding a subtle richness. You can also mix in a teaspoon of lemon zest for a light, fresh flavor.
5. Banana Coconut Bread
   Fold in ½ cup shredded coconut to the batter. For more tropical flavor, you can also add ¼ cup of chopped macadamia nuts. This creates a fragrant, slightly chewy texture that pairs well with a cup of tea or coffee.
6. Chocolate Banana Nut Bread
   Combine ½ cup of chocolate chips with ½ cup of chopped walnuts. This variation gives the best of both worlds—sweet chocolate and nutty crunch—perfect for a special treat or dessert bread.
7. Mini Banana Loaves or Muffins
   Divide the batter into mini loaf pans or muffin tins for individual servings. Adjust baking time to 20–25 minutes for muffins or 35–40 minutes for mini loaves. This is perfect for lunchboxes or portion-controlled snacks.
8. Gluten-Free Banana Bread
   Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Ensure the blend contains xanthan gum to maintain structure. The texture remains moist and tender, making it suitable for those avoiding gluten.
9. Peanut Butter Banana Bread
   Add ½ cup creamy peanut butter to the batter or swirl it on top before baking. This variation creates a rich, nutty flavor that pairs beautifully with the natural sweetness of bananas. You can also add chocolate chips for a peanut butter-chocolate version.
10. Vegan Banana Bread
    Replace the butter with coconut oil or a plant-based margarine, use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water per 2 eggs), and substitute Greek yogurt with a plant-based yogurt. This variation keeps the bread moist and flavorful while being completely dairy-free and egg-free.

FAQs

1. Can I use overripe bananas for this banana bread?
   Yes! Overripe bananas are actually ideal for banana bread because they are sweeter and easier to mash, which gives the bread its signature moist texture.
2. Can I make this banana bread in a 9×5-inch pan instead of two 8×4-inch pans?
   Absolutely. If using a 9×5-inch pan, bake 10–15 minutes longer than the original time and check with a toothpick to ensure it’s fully cooked.
3. Can I freeze banana bread?
   Yes. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It can be stored in the freezer for up to three months. Thaw at room temperature before serving.
4. How should I store banana bread?
   Store at room temperature in an airtight container for up to three days. For longer storage, refrigerate for up to one week.
5. Can I add nuts or chocolate chips to this banana bread?
   Yes. You can fold in ¾ cup of chopped walnuts, pecans, or chocolate chips for added flavor and texture.
6. Can I make this banana bread healthier?
   Yes. Substitute half of the all-purpose flour with whole wheat flour, use Greek yogurt instead of sour cream, or reduce the sugar slightly. You can also add flaxseed or oats for extra fiber.
7. How do I prevent the top from browning too quickly?
   If the top is browning too fast, cover the loaf loosely with aluminum foil during the last 15–20 minutes of baking.
8. Can I make mini loaves or muffins with this recipe?
   Yes. Divide the batter into mini loaf pans or muffin tins. Reduce baking time to 20–25 minutes for muffins or 35–40 minutes for mini loaves.
9. Can I make this banana bread vegan?
   Yes. Use plant-based butter, flax eggs (2 tbsp ground flaxseed + 6 tbsp water per 2 eggs), and a plant-based yogurt instead of sour cream. This will produce a moist and flavorful vegan bread.
10. Can I add spices like cinnamon or nutmeg?
    Absolutely. Adding 1 teaspoon cinnamon or a pinch of nutmeg enhances the flavor and gives the bread a warm, aromatic touch. You can also sprinkle cinnamon sugar on top before baking for extra sweetness.

This Easy Banana Bread Recipe is perfect for beginners and experienced bakers alike. With its simple ingredients, one-bowl method, and flexible add-ins, it’s a versatile treat that will become a staple in your kitchen. Moist, flavorful, and easy to slice, it’s ideal for breakfast, snack time, or sharing with family and friends.

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