This Banana Bread recipe is moist, soft, and has a perfect amount of banana flavor. It’s a great go-to when you have some extra overripe bananas lying around! I love having this with breakfast or a sweet snack.
If you’re looking for more breakfast recipes, check out my Blueberry Scones and Chocolate Raspberry Muffins.
To start, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars until light and fluffy. Add in the eggs one at a time, beating on low until combined after each addition. Then add in the vanilla extract and mashed bananas and mix until combined.
Add the flour mixture to the wet ingredients and mix with a spatula by hand until combined. Pour the batter into a 9″x5″ loaf pan that is greased and lined with parchment paper.
Bake at 350° F for 50 minutes or until a toothpick inserted comes out clean. Let the banana bread cool before cutting. Enjoy alone or with some butter or ice cream!
Some ingredients notes
Bananas – It’s important to use mashed bananas that are overripe. One way to get bananas to be overripe a little bit quicker is to put them in a closed paper bag.
Granulated sugar and brown sugar – I like to use both sugars to get a little bit of a caramel flavor from the brown sugar, but feel free to adjust the proportions.
Cinnamon and nutmeg – I love adding these spices to this banana bread recipe, but use whatever you like best!
Tips
- Banana bread works best with bananas that are overripe!
- I like to mix the dry ingredients into the wet by hand to ensure that the batter isn’t being overworked.
- Make this banana bread recipe your own by choosing your favorite add-ins! Chocolate chips and walnuts are a classic go-to.
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Banana Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 – 10 slices 1x
Description
This Banana Bread recipe is moist, soft, and has a perfect amount of banana flavor. It’s a great go-to when you have some extra overripe bananas lying around! I love having this with breakfast or a sweet snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 large overripe bananas, mashed
Instructions
- Grease a 9″x5″ loaf pan and line with parchment paper. Preheat the oven to 350° F.
- In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg.
- In the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugars together for a couple minutes until light and fluffy. Add in the eggs one at a time, beating on low until incorporated after each addition. Add the vanilla extract and mashed bananas and mix until combined.
- Add the dry ingredients to the wet and fold in with a spatula by hand until the mixture is combined.
- Pour the batter into the prepared loaf pan and bake for around 50 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the pan sit on a wire rack to cool. Once the loaf has cooled but is still a little warm, remove from the pan and let sit on the wire rack until completely cooled.