Banana Bread

Delicious, moist and easy to make, this banana bread recipe is absolutely the best – and it is freezer friendly too! Never waste overripe bananas again!

Banana bread was one of the first recipes I remember making on my own in college and it’s still a family favorite today. There’s something about a simple, classic banana bread that reminds you of home no matter where you are.

This banana bread is easy to make, moist and super delicious (thanks to all those over-ripe bananas). It’s important to use over-ripe bananas so the bread comes out moist and sweet. Another way to keep banana bread moist is to wrap it up tightly with plastic wrap once the bread has been cooled and then place it in a freezer zip top bag.

I hope you enjoy this classic banana bread as much as we do!

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with my followers. Cheers!

Recipe Card

Banana Bread

Delicious, moist and easy to make, this banana bread recipe is absolutely the best – and it is freezer friendly too!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 1

Author: Shannon

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 eggs beaten
• 4 over-ripe bananas 3 mashed, 1 cut in half lengthwise
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted butter
• 1 teaspoon vanilla extract
• ¼ cup chopped nuts optional
• Sprinkle of granulated sugar optional

Instructions

• Preheat the oven to 350°F.
• Grease one 9x5 inch loaf pan and set aside.
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In the bowl of a stand mixer, combine eggs, 3 mashed bananas, granulated sugar, brown sugar, butter and vanilla.
• Add flour mixture into wet ingredients until just combined. Do not overmix, batter should be lumpy. Fold in nuts if using.
• Transfer the batter to the prepared pan and smooth the top. Peel the remaining banana and cut in half vertically. Press the halves, cut sides up, into the batter so that they are slightly offset.
• Sprinkle granulated sugar on top (optional).
• Bake for 55 to 60 minutes until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

Notes

Tip: Over-ripe bananas (with speckled brown peels) are the best for baking because they are sweeter, making this bread so delicious and rich.

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