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Recipe: Banana Bread

ByJenn Giam Smith

Indulge in the classic goodness of homemade banana bread. Enjoy the rich banana flavor and the convenience of freezing leftovers.

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banana bread on a cutting board partially sliced
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Banana Bread is a classic! Everyone has their own recipe/version and this one is mine. I like to use a lot of bananas in mine, and I like a combination of brown and white sugar. It makes this bread softer and you definitely get the banana taste.

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What Makes This Recipe the Best?

Three reasons to love this Banana Bread recipe:

  • It has a lot of banana flavor. Instead of 1 or 2 bananas, it uses 4!
  • It’s easy to make. (Yes, it takes a bit to bake time-wise, but it’s easy to put together).
  • It’s Freezer friendly!!! You can seriously freeze this bread after it cools!

Before you get started…

I will warn you, banana bread takes a good amount of time to bake (depending on your oven, it could take 1 to 1.5 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold and is totally worth the time).

QUICK OVERVIEW

Cooking Instructions

This is just the cooking directions for my Banana Bread. For the full recipe, keep scrolling down.

  1. Preheat Oven to 350° F
  2. Grease a 9-inch X 5-inch Banana Bread Pan (See note 2 for details)
  3. In a mixing bowl, mash (or blend with a hand mixer) the bananas with the egg, sugar, vanilla, and butter
  4. Add the flour, baking soda, and salt, then carefully continue mixing until blended, be careful not to over mix or it will be chewy.
  5. Bake for 1 to 2 hours or until a skewer inserted into the middle comes out clean. (See note 3 for details)
  6. Carefully, remove from the Pan and let cool on a cooling rack.

Cooking with Kids

DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.

  • Ingredient measuring
  • putting the batter in the pan
  • mixing everything together

Storage Details

  • Room temp for three to four days
  • Fridge for up to seven days
  • Freezer for two to three months.

ENJOY and Share! 

Let me know how your banana bread turned out! Your star ratings with your comments are tremendously helpful!

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith  I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

Try these other fruit/veg breads and muffins for a change-up:

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Banana Bread

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Description

Banana Bread is a classic! Everyone has their recipe/version. This one uses brown & white sugar, LOTS of bananas (for the perfect banana flavor) and nuts are optional.

Ingredients

Units Scale
  • 4–5 very ripe bananas
  • 1/3 cup melted unsalted* butter (cooled) (See note 1 for details)
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg (beaten)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • Pinch salt (See note 1 for details)
  • 1/4 cup chopped nuts of choice (optional)

Instructions

  1. Preheat Oven to 350° F

  2. Grease a 9-inch X 5-inch Banana Bread Pan (See note 2 for details)

  3. In a mixing bowl, mash (or blend with a hand mixer) the bananas with the egg, sugar, vanilla, and butter

  4. Add the flour, baking soda, and salt, then carefully continue mixing until blended, be careful not to over mix or it will be chewy.

  5. Bake for 1 to 2 hours or until a skewer inserted into the middle comes out clean. (See note 3 for details)

  6. Carefully, remove from the Pan and let cool on a cooling rack.

Equipment

Notes

Substitutes

  1. If you use salted butter, skip this step
  2. You could also use a muffin/cupcake pan
  3. If you use a muffin/cupcake pan cooking time will be closer to 30-45 minutes.

Storage Details

    • Room temp for three to four days
    • Fridge for up to seven days
    • Freezer for two to three months.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 2383.14
  • Sugar: 222.63
  • Sodium: 1408.86
  • Fat: 69.3
  • Saturated Fat: 41.13
  • Carbohydrates: 422.76
  • Fiber: 18.87
  • Protein: 31.47
  • Cholesterol: 326.36

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I can’t wait to see what you’ve made!

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©Photo, Prop Styling, and Food Styling by Jenn Smith

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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