Best Banana Bread Recipe
User Reviews
5
Best Banana Bread Recipe
Description
Best Banana Bread Recipe blends ripe bananas with a combination of leavening agents—baking powder and baking soda—along with flour, sugar, egg, and melted butter to create a moist, softly textured loaf. The mashed bananas impart natural sweetness and moisture, while the sugars contribute to both flavor and crust development. The optional cinnamon-sugar mixture sprinkled on top provides a subtle spiced sweetness and texture contrast to the smooth batter.
After mixing wet and dry ingredients separately, they are folded together and baked in a loaf pan until the bread is cooked through. The recipe notes covering the last part of baking vary depending on whether the cinnamon-sugar topping is used or not, with an optional foil cover to prevent excessive browning.
This banana bread can be stored at room temperature or refrigerated for several days and freezes well when wrapped properly. It can also be adapted for muffins by dividing the batter into a lined muffin tin for shorter baking. Overripe bananas baked quickly in the oven can help ripen fruit swiftly when needed.
Ingredients
Dough
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 banana mashed, large, overripe
- ½ cup sugar
- ½ cup light brown sugar packed
- 1 egg
- 4 tablespoons unsalted butter melted
Cinnamon Sugar Mixture (Optional)
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 5-x-9-inch loaf pan with cooking spray and set aside.
- To make the dough, sift flour, baking powder, baking soda and salt together into a medium bowl. Set aside.
- In a separate bowl, mix together bananas, both sugars, egg, and melted butter.
- Fold in flour mixture and stir until smooth. Scoop batter into the prepared pan.
- To make the cinnamon-sugar mixture, mix sugar and cinnamon together in a small bowl. Sprinkle over the batter.
- Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. (NOTE: If not adding cinnamon-sugar mixture, cover with aluminum foil for the last 20 minutes of baking.)
Notes
- Store banana bread at room temperature for 3–4 days or refrigerate up to 7 days, wrapped in plastic wrap or in a resealable bag.
- Banana bread freezes well for up to 4 months; wrap tightly in plastic and a freezer bag before freezing.
- To ripen bananas quickly, bake unpeeled bananas at 400°F for about 5 minutes until browned.
- For banana bread muffins, divide batter into a lined 12-cup muffin tin, filling two-thirds full; bake at 325°F for 16–18 minutes to yield 12 muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2318 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2318kcal | 116% |
| Carbohydrates | 446g | 149% |
| Protein | 29g | 58% |
| Fat | 53g | 82% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 284mg | 95% |
| Sodium | 2369mg | 99% |
| Potassium | 2099mg | 45% |
| Fiber | 15g | 60% |
| Sugar | 262g | 524% |
| Vitamin A | 1867IU | 37% |
| Vitamin C | 31mg | 34% |
| Calcium | 360mg | 36% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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