Classic, tried-and-true banana bread recipe.
This banana bread recipe is the classic definition of comfort food for me. I don’t know where the recipe originated from because it’s been passed through our family for years. My grandmother made it. My mom made it. I make it. And, now, my kids are starting to make it.
I grew up with my mom making this Banana Bread Recipe at least once a month (probably more).
This Banana Bread is no-frills delicious comfort food at its best. It’s one of those super easy recipes that contains ingredients I always have around the house, and fills the kitchen with a smell I associate with “home”. You know what I’m talking about, right? The kind of food that makes you nostalgic and warm and fuzzy all at the same time. Especially the smell.
What is it about scent that produces the most vivid memories? The scent of this banana bread baking in the oven is enough to transport me back in time. Since I’ve been baking this banana bread religiously for my kids since they were little, I hope they have a similar experience as adults, baking it in their own kitchens.
This banana bread recipe is wonderful to have on hand for breakfast. When I have enough super ripe bananas on hand, I prefer to bake two loaves at a time. I slice one loaf and set it out as a delicious grab-and-go breakfast on busy weekday mornings, and put the second loaf in the freezer.
While this is one of those recipes I bake year round, I especially love to eat banana bread on cold winter days when it’s warm from the oven and slathered in butter. Yuuuuummmmmmm.
This Banana Bread Recipe couldn’t get any easier and is super adaptable to your own personal tastes and inclinations.
- Swap all or part of the granulated sugar for brown sugar.
- Use 1/3 cup sugar and 1/3 cup sugar substitute (like stevia), or replace all the sugar with XyloSweet.
- Substitute half the butter with applesauce.
- Add a tsp or so of vanilla and/ or almond extract. (I do this almost every time I bake this bread.)
- Throw in a handful of toasted nuts or chocolate chips. (Mini chocolate chips work best, I think.)
- Make chocolate banana bread by melting 1/2 cup chocolate chips and beating the melted chocolate into the batter after you’ve beat together all the other ingredients.
- Spice it up by adding in some cinnamon, nutmeg, cloves, or any combination of the three. (If you add chocolate, adding a tsp or so of cinnamon will compliment the chocolate flavor.)
A few other favorite family recipes:
- Old-Fashioned “Glorified” Gingerbread
- Peach Almond Shortbread Thumbprint Cookies
- Chocolate Peanut butter Bars
- Ultra Thin and Chewy Chocolate Chip Cookies
For more delicious home baked recipes, follow me on Pinterest.
- 1¾ cup unbleached all purpose flour
- ⅔ granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 medium super ripe bananas
- ⅓ cup butter, melted and cooled to room temperature
- 2 tbsp milk
- 2 eggs
- Preheat the oven to 350. Spray a loaf pan with non-stick baking spray.
- Add the flour, sugar, baking powder, baking soda and salt to a medium size bowl, or the bowl of a standing mixer and stir to combine. Add bananas, butter, milk and eggs and beat on low speed until blended, then on medium for 1 minute.
- Pour batter into a greased loaf pan. Bake for 50 - 60 minutes, until a toothpick inserted in the middle of the loaf comes out clean.
- Cool on a wire rack in the pan for 5 minutes.
- Remove the loaf from the pan and let cool on the wire rack for at least another 10 minutes before slicing.