Banana bread is a classic for good reason — moist, sweet, and full of banana flavor. The best part? It’s highly adaptable, so you can customize it to your liking — be it with a love for chocolate or nuts, or just a hint of spice. Whether you’re a beginner baker or are seeking some fun, new twists to the classic, we’ve got the top ten easy banana bread recipes you’ll want to try out.
From unfussy, no-frills classics to bolder takes, these recipes are here to make sure your banana bread game is as strong as your desires.
Classic Banana Bread Recipe 🍌🍞
A classic banana bread recipe is something everyone should have in their repertoire. This straightforward recipe is made with ingredients you probably already have in your pantry.
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar (or brown sugar for deeper flavor)
- ½ cup (115g) unsalted butter, melted (or neutral oil like vegetable or coconut)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional, but recommended)
- ½ cup mix-ins (optional: chopped walnuts, chocolate chips, or blueberries)
Instructions
Prep:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mash Bananas:
- In a large bowl, mash bananas with a fork until smooth (small lumps are okay).
Mix Wet Ingredients:
- Stir melted butter, sugar, eggs, and vanilla into the bananas.
Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold Together:
- Gently mix dry ingredients into the wet mixture until just combined (do not overmix). Add mix-ins if using.
Bake:
- Pour batter into the prepared pan. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success 🌟
- Ripe Bananas Are Key: The blacker the peels, the sweeter and more flavorful the bread!
- Avoid Overmixing: Stir until just combined to keep the loaf tender.
- Storage: Wrap in foil and store at room temp for 2 days, in the fridge for 1 week, or freeze for up to 3 months.
- Gluten-Free? Substitute with a 1:1 gluten-free flour blend.
- Vegan Option: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and use vegan butter.
Creative Twists
- Nutty Crunch: Top with sliced almonds or pecans before baking.
- Double Chocolate: Add ½ cup cocoa powder + ½ cup chocolate chips.
- Tropical Vibes: Mix in ½ cup shredded coconut + ¼ cup diced pineapple.
Chocolate Chip Banana Bread🍌🍫🍞
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) brown sugar (or granulated sugar)
- ½ cup (115g) unsalted butter, melted (or neutral oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional but recommended)
- ¾ cup (140g) chocolate chips (semi-sweet, milk, or dark)
- Optional add-ins: ½ cup chopped walnuts or pecans
Instructions
Prep:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mash Bananas:
In a large bowl, mash bananas until smooth (small lumps are okay).
Mix Wet Ingredients:
Stir melted butter, sugar, eggs, and vanilla into the bananas.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold Together:
Gently mix dry ingredients into wet mixture until just combined. Fold in chocolate chips and nuts (if using).
Bake:
Pour batter into the pan. Optional: Sprinkle extra chocolate chips on top. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean (avoid hitting melted chocolate).
Cool:
Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
- Chocolate Chip Hack: Toss chocolate chips in 1 tsp flour before adding to prevent sinking.
- Go Bigger: Use chunks instead of chips for melty pockets of chocolate!
- Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients for a rich, fudgy twist.
- Vegan/Dairy-Free: Substitute butter with coconut oil and use vegan chocolate chips.
- Storage: Keep in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze for 3 months.
Serving Ideas
- Warm slices with a scoop of vanilla ice cream 🍨
- Drizzle with salted caramel or peanut butter
- Spread with Nutella for extra indulgence
Walnut Banana Bread🍌🌰🍞
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) brown sugar (or granulated sugar)
- ½ cup (115g) unsalted butter, melted (or neutral oil like vegetable or coconut)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional but recommended)
- 1 cup (120g) chopped walnuts (toasted* for extra flavor)
- Optional: 2 tbsp maple syrup or honey (for added moisture)
Instructions
Prep:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Toast Walnuts (optional):
Spread walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Let cool, then roughly chop.
Mash Bananas:
In a large bowl, mash bananas until smooth (small lumps are okay).
Mix Wet Ingredients:
Stir melted butter, sugar, eggs, vanilla, and maple syrup (if using) into the bananas.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold Together:
Gently mix dry ingredients into the wet mixture until just combined. Fold in toasted walnuts.
Bake:
Pour batter into the prepared pan. Top with a few extra walnut pieces for garnish. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool:
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Tips for Success 🌟
Creative Twists
- Spiced Walnut Bread: Add ½ tsp nutmeg or cardamom to the dry ingredients.
- Maple Glaze: Drizzle with a mix of powdered sugar + maple syrup + a pinch of cinnamon.
- Double Nut: Add ¼ cup pecans or almonds alongside the walnuts.
Vegan Banana Bread 🌱🍌🍞
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour (or 1:1 gluten-free blend)
- ½ cup (100g) coconut sugar (or brown/granulated sugar* – see tip)
- ⅓ cup (80ml) coconut oil, melted (or neutral oil like vegetable or sunflower)
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and rested 5 mins)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional but recommended)
- ¼ cup (60ml) plant-based milk (almond, oat, or soy)
- ½ cup mix-ins (optional: dairy-free chocolate chips, walnuts, or blueberries)
Instructions
Prep:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Make Flax Eggs:
Combine ground flaxseed and water in a small bowl. Let thicken for 5 minutes.
Mash Bananas:
In a large bowl, mash bananas until smooth (small lumps are okay).
Mix Wet Ingredients:
Stir in flax eggs, melted coconut oil, sugar, vanilla, and plant-based milk.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold Together:
Gently mix dry ingredients into wet mixture until just combined. Add mix-ins if using.
Bake:
Pour batter into the prepared pan. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool:
Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
Creative Variations
- Double Chocolate: Add ¼ cup cocoa powder + ½ cup vegan chocolate chips.
- Tropical Vibes: Mix in ½ cup shredded coconut + ¼ cup diced pineapple.
- Crunchy Top: Sprinkle with oats, coconut flakes, or crushed nuts before baking.
Gluten-Free Banana Bread🌾🍌🍞
🌾🍌🍞
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) gluten-free 1:1 baking flour (e.g., Bob’s Red Mill or King Arthur)
- ¾ cup (150g) coconut sugar (or brown/granulated sugar)
- ½ cup (115g) unsalted butter or coconut oil, melted (for dairy-free)
- 2 large eggs (or 2 flax eggs* for vegan)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ¼ tsp xanthan gum (if not included in flour blend)
- ½ cup mix-ins (optional: gluten-free chocolate chips, walnuts, or blueberries)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth (small lumps are okay).
- Mix Wet Ingredients: Whisk in melted butter/oil, sugar, eggs (or flax eggs), and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk gluten-free flour, baking soda, salt, cinnamon, and xanthan gum (if using).
- Fold Together: Gently mix dry ingredients into wet ingredients until just combined. Stir in mix-ins (if using).
- Bake: Pour batter into the pan. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
- Flour Blend: Use a trusted 1:1 gluten-free flour blend with xanthan gum for best texture.
- Flax Eggs: For vegan option, mix 2 tbsp ground flaxseed + 5 tbsp water; let sit 5 mins.
- Avoid Overmixing: Gluten-free batter can become gummy if overworked.
- Ripe Bananas: The spottier, the better! Adds natural sweetness and moisture.
- Storage: Keep wrapped at room temp for 2 days, refrigerate for 1 week, or freeze for 3 months.
- Cross-Contamination: Ensure all ingredients (e.g., oats, baking soda) are certified gluten-free.
Creative Variations
- Nutty Crunch: Add ½ cup toasted pecans or almonds.
- Double Chocolate: Mix in ¼ cup cocoa powder + ½ cup gluten-free chocolate chips.
- Tropical Twist: Fold in ½ cup shredded coconut + 2 tbsp diced pineapple.
- Protein Boost: Stir in 2 tbsp collagen peptides (ensure gluten-free).
Serving Ideas
- Top with almond butter, honey, or a dollop of Greek yogurt.
- Serve warm with a scoop of gluten-free vanilla ice cream. 🍨
Peanut Butter Banana Bread🥜🍌🍞
Ingredients
- Setting up the3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) brown sugar (or coconut sugar)
- ½ cup (120g) creamy peanut butter (natural or regular)
- ⅓ cup (80ml) melted coconut oil or vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ¼ cup (60ml) milk (dairy or plant-based)
- Optional mix-ins: ½ cup chocolate chips, chopped peanuts, or a peanut butter swirl* right environment is crucial for your pet’s health and happiness.
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients: Whisk in peanut butter, melted oil, brown sugar, eggs, vanilla, and milk until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold Together: Gently mix dry ingredients into wet mixture until just combined. Add chocolate chips or peanuts if using.
- Swirl (Optional): Drop spoonfuls of extra peanut butter onto the batter and swirl with a knife.
- Bake: Pour batter into the pan. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
- Natural Peanut Butter: If using runny natural PB, reduce oil by 1-2 tbsp.
- Extra Moisture: Add ¼ cup Greek yogurt or applesauce if the batter feels too thick.
- Vegan Option: Use flax eggs (2 tbsp ground flax + 5 tbsp water) and plant-based milk.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Storage: Keep wrapped at room temp for 2 days, refrigerate for 1 week, or freeze for 3 months.
Creative Variations
- Almond Butter Swap: Replace peanut butter with almond or cashew butter.
- PB&J Swirl: Add a layer of strawberry jam before baking.
- Double Chocolate: Mix in ¼ cup cocoa powder + ½ cup chocolate chips.
- Crunchy Top: Sprinkle with coarse sugar or crushed peanuts before baking.
Blueberry Banana Bread🫐🍌🍞
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar (or brown sugar for deeper flavor)
- ½ cup (115g) unsalted butter, melted (or neutral oil like coconut or vegetable)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 ½ cups (200g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking*)
- Optional: Zest of 1 lemon (for brightness)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth (small lumps are okay).
- Mix Wet Ingredients: Whisk in melted butter, sugar, eggs, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold Together: Gently mix dry ingredients into wet mixture until just combined. Toss blueberries in 1 tbsp flour, then fold into batter (reserve a few for topping).
- Bake: Pour batter into the pan. Sprinkle reserved blueberries on top. Bake 55-65 minutes, until a toothpick inserted into the center comes out clean (avoid hitting blueberries).
- Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
- Storage: Keep wrapped at room temp for 2 days, refrigerate for 1 week, or freeze for 3 months.
- Frozen Blueberries: Use straight from the freezer (no thawing) to prevent bleeding.
- Lemon Zest Hack: Adds a bright contrast to the sweet bananas and berries.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Vegan Option: Use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and vegan butter/oil.
Creative Variations
- Lemon Glaze: Drizzle with a mix of powdered sugar + lemon juice + zest.
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter.
- Streusel Topping: Mix ¼ cup flour + 2 tbsp brown sugar + 2 tbsp cold butter; sprinkle before baking.
- Mixed Berries: Swap blueberries for raspberries or blackberries.
Serving Ideas
- Serve with a scoop of vanilla ice cream for dessert! 🍨
- Warm slices with a pat of butter or whipped cream.
- Pair with Greek yogurt and honey for breakfast.
Cinnamon Swirl Banana Bread
Ingredients
For the Bread:
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) brown sugar (or granulated sugar)
- ½ cup (115g) unsalted butter, melted (or neutral oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- ¼ cup (50g) granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp melted butter (optional, for richness)
Optional Glaze:
- ¼ tsp vanilla extract
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk (dairy or plant-based)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients: Whisk in melted butter, brown sugar, eggs, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold Together: Gently mix dry ingredients into wet mixture until just combined.
- Make Cinnamon Swirl: In a small bowl, mix granulated sugar, cinnamon, and melted butter (if using).
- Layer & Swirl:Pour half the batter into the pan. Sprinkle ¾ of the cinnamon-sugar mixture evenly over the batter.
- Add remaining batter, then top with the rest of the cinnamon-sugar. Use a knife to gently swirl the layers.
- Bake: Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
- Optional Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
Tips for Success 🌟
- Swirl Lightly: Don’t overmix the swirl—gentle knife strokes keep the layers defined.
- Ripe Bananas: The spottier, the better! Adds natural sweetness and moisture.
- Crunchy Top: Sprinkle coarse sugar over the batter before baking.
- Gluten-Free/Vegan: Use 1:1 GF flour and flax eggs (2 tbsp flaxseed + 5 tbsp water).
- Storage: Keep wrapped at room temp for 2 days, refrigerate for 1 week, or freeze for 3 months.
Creative Variations
- Nutty Swirl: Add chopped pecans or walnuts to the cinnamon-sugar layer.
- Apple Cinnamon: Fold ½ cup diced apples into the batter.
- Streusel Topping: Mix ¼ cup flour + 2 tbsp brown sugar + 1 tsp cinnamon + 2 tbsp cold butter; crumble over batter before baking.
- Double Swirl: Add a layer of jam (apple butter or caramel) with the cinnamon sugar.
Protein-Packed Banana Bread💪🍌🍞
Ingredients
- 3 medium overripe bananas (1 ½ cups mashed)
- 1 ½ cups (180g) oat flour (or 1:1 gluten-free flour)
- ½ cup (60g) vanilla or unflavored protein powder (whey, casein, or plant-based*)
- ½ cup (125g) plain Greek yogurt (or plant-based yogurt)
- ⅓ cup (80ml) almond butter (or peanut butter)
- ¼ cup (60ml) maple syrup or honey (adjust to taste)
- 2 large eggs (or flax eggs**)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ cup (60ml) unsweetened almond milk (or any milk)
- Optional mix-ins: ½ cup dark chocolate chips, walnuts, or blueberries
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mash Bananas: In a large bowl, mash bananas until smooth.
Mix Wet Ingredients: Whisk in Greek yogurt, almond butter, eggs, maple syrup, vanilla, and almond milk.
Combine Dry Ingredients: In a separate bowl, mix oat flour, protein powder, baking soda, salt, and cinnamon.
Fold Together: Gently mix dry ingredients into wet mixture until just combined. Add mix-ins if using.
Bake: Pour batter into the pan. Bake 45-55 minutes, until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
Protein Boosters & Tips 🌟
- Flour Substitute: Oat flour adds fiber; replace with almond flour for lower carbs (adjust liquid as needed).
- Vegan Option: Use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) + plant-based protein powder/yogurt.
- No Protein Powder? Add ¼ cup collagen peptides or ½ cup blended cottage cheese.
- Extra Protein: Stir in ¼ cup hemp seeds or ½ cup egg whites.
- Storage: Keep refrigerated for 5 days or freeze slices for up to 3 months.
Nutrition Per Slice (approx.)
- Calories: ~220
- Protein: 10-12g (varies by protein powder)
- Carbs: 25g | Fat: 8g | Fiber: 3g
Creative Variations
- Chocolate Lover: Add 2 tbsp cocoa powder + chocolate chips.
- Nutty Crunch: Top with crushed almonds or pecans before baking.
- Tropical Twist: Mix in shredded coconut + ¼ cup diced pineapple.
- PB&J Swirl: Layer sugar-free jam into the batter.
Serving Ideas
- Spread with nut butter or Greek yogurt frosting.
- Pair with a protein shake for a post-workout boost.
- Toast slices and top with berries + a drizzle of honey.
Double Chocolate Banana Bread
Ingredients
- 3 medium overripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (150g) brown sugar (or coconut sugar)
- ½ cup (115g) unsalted butter, melted (or coconut oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (120ml) buttermilk (or ½ cup milk + 1 tsp lemon juice)
- 1 cup (180g) chocolate chips (semi-sweet or dark)
- Optional: 1 tsp espresso powder (enhances chocolate flavor)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mash Bananas: In a large bowl, mash bananas until smooth.
Mix Wet Ingredients: Whisk in melted butter, brown sugar, eggs, vanilla, and buttermilk.
Combine Dry Ingredients: In a separate bowl, sift flour, cocoa powder, baking soda, salt, and espresso powder (if using).
Fold Together: Gently mix dry ingredients into wet mixture until just combined. Toss chocolate chips in 1 tsp flour, then fold into batter (reserve a few for topping).
Bake: Pour batter into the pan. Sprinkle reserved chocolate chips on top. Bake 50-60 minutes, until a toothpick inserted into the center comes out clean (avoid hitting melted chocolate).
Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.
Tips for Success 🌟
- Extra Fudgy: Replace ¼ cup flour with ¼ cup cocoa powder for an intense chocolate flavor.
- Gooey Chunks: Use chocolate chunks instead of chips for melty pockets.
- Vegan Option: Substitute eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and use vegan chocolate chips + plant-based milk.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Storage: Keep wrapped at room temp for 2 days, refrigerate for 1 week, or freeze for 3 months.
Creative Variations
- Nutty Chocolate: Add ½ cup chopped walnuts or pecans.
- Marbled Swirl: Layer with peanut butter or caramel sauce before baking.
- Triple Chocolate: Add ¼ cup white chocolate chips + ¼ cup milk chocolate chips.
- Orange Zest: Add 1 tbsp orange zest for a citrus-chocolate twist.
Serving Ideas
- Warm slices with a scoop of vanilla ice cream 🍨
- Drizzle with salted caramel or chocolate ganache
- Pair with a glass of cold milk or coffee ☕
FAQ about Banana Bread
Moist banana bread is all about getting the right banana to flour ratio. If your banana bread is dry, you may want to add more of the ripe fruit, or hold back a bit on the flour.
Yes! Wrap cold loaf in plastic wrap then a freezer bag. It can keep, covered, in the freezer for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.
Poke toothpick or skewer into the center of the loaf. If it comes out clean or with a crumbs or two, your bread is done.
The riper, the better! The sweeter the better — bananas with brown spots or even fully blackened skins add a lot of flavor.
Absolutely. You can replace sugar with healthier options such as honey, maple syrup or even mashed dates.
Wrap it well in plastic wrap or an airtight container on the counter for 3-4 days. If you want to keep it fresh, put it in the refrigerator or freeze.
Elevate Your Baking Game
In these simple banana bread recipes, there’s definitely something for everyone, whether you’re a purist who loves banana bread in its simplest form, just like yourself, or a little more of a flavor adventurer and are always up for some creative flair! Give one (or all) of these recipes a try to see which loaf becomes your favorite.
Leave a Reply