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This easy Banana bread recipe is a timeless, comforting bake that's perfect for using up overripe bananas. This recipe yields a moist, flavorful loaf with a beautiful hint of cinnamon, making it a wonderful treat for breakfast or a snack. The combination of light olive oil and a mix of brown and white sugars gives this bread a unique, rich flavor and tender crumb.
Follow this straightforward easy recipe to create a delicious homemade banana bread that's sure to be a hit with family and friends.
Table of Contents
Why You'll Love My Easy Banana Bread Recipe
Firstly, the Incredible Flavor and Texture is a standout feature. The ripe bananas, enhanced with a hint of cinnamon and a unique blend of brown and white sugars, create a rich and delicious flavor profile. Additionally, using light olive oil not only imparts a moistness to the bread but also adds a subtle, luxurious undertone. Each mouthful offers a beautiful blend of sweet and fruity flavors, enveloped in a soft, cake-like texture that's simply irresistible.
Secondly, the Simple and Forgiving Process is a major plus. Whether you're a novice or an experienced baker, the ease and flexibility of this recipe are very appealing. The steps are straightforward, using readily available ingredients, making the preparation process a breeze. Furthermore, the recipe's adaptability is a bonus – you have the freedom to incorporate extras like nuts or chocolate chips to tailor it to your tastes.
Ingredients Used In My Banana Bread Recipe
Plain Flour: The foundation of the bread, plain flour provides the necessary structure. It's what gives the bread its classic, soft yet sturdy texture, making it perfect for slicing.
Baking Soda: This is a key leavening agent. It reacts with the acidic components in the recipe (like brown sugar and bananas) to create carbon dioxide bubbles. These bubbles help the bread rise and become light and fluffy inside.
Salt: A small but essential ingredient, salt brings out the flavors of the other ingredients. It prevents the bread from tasting too sweet and adds a subtle balance to the overall flavor profile.
Cinnamon: This spice adds a warm, comforting note. Cinnamon pairs beautifully with banana, offering a slight spicy contrast that elevates the bread's taste.
Light Olive Oil: Chosen for its lighter flavor compared to regular olive oil, it adds moisture to the bread. This ensures that the bread stays deliciously moist for days and brings a subtle, almost fruity undertone that's less pronounced than what you'd get with butter.
Brown Sugar: This sugar brings more than just sweetness; it has a deep, caramel-like flavor thanks to the molasses in it. It also adds moisture, contributing to a tender, moist crumb in the finished bread.
White Sugar: It sweetens the bread and helps in creating a pleasingly crisp, golden crust on the outside. White sugar also contributes to the bread's overall texture.
Eggs: They are crucial for binding all the ingredients together. Eggs provide structure and richness, contributing to the bread's dense yet soft texture.
Vanilla Extract: A dash of vanilla extract enhances the flavors, adding a subtle but noticeable aromatic sweetness. It complements both the bananas and the cinnamon, rounding out the flavor profile.
Ripe Bananas: The most important ingredient, ripe bananas give the bread its characteristic flavor and natural sweetness. The riper the bananas, the more pronounced and sweeter the banana flavor will be. They also contribute significantly to the moisture content, ensuring a soft, tender loaf.
How To Make Banana Bread
Preheat the Oven and Prepare the Pan:
Begin by preheating your oven. While it's warming up, grease and line an 8” x 4” loaf pan with parchment paper. Make sure the paper overhangs a bit on the sides for easy removal of the bread later.
Sift and Mix Dry Ingredients:
Take a bowl and place a mesh strainer over it. Sift together your dry ingredients: plain flour, baking soda, salt, and cinnamon. This not only removes lumps but also evenly distributes the baking soda and cinnamon. After sifting, give them another quick mix with a hand whisk. Set this aside.
Mix Wet Ingredients:
In a separate bowl, combine your wet ingredients: brown sugar, white sugar, eggs, light olive oil, and vanilla extract. Use a hand mixer to blend them until they are well mixed. Set this aside as well.
Mash the Bananas:
Peel your ripe bananas and mash them thoroughly using a fork in another bowl. You want the bananas to be well mashed to blend smoothly into the batter.
Combine Bananas with Wet Ingredients:
Add the mashed bananas to your bowl of mixed wet ingredients. Use the hand mixer again for a brief mix, just enough to incorporate the bananas.
Add Dry Ingredients to Wet Mix:
Gradually add your sifted dry ingredients into the bowl with the wet mixture. Use a silicone spatula to fold them in gently. It’s important not to over-mix; just stir until you no longer see any dry flour.
Pour Batter into Pan and Bake:
Transfer the batter into your prepared loaf pan. Smooth out the top a bit if needed. I've used and expandable loaf pan. Place it in the preheated oven and bake. The bread should rise above the rim of the pan as it bakes.
Cool the Banana Bread:
Once baked, take the bread out of the oven. Let it cool in the pan for a while before lifting it out using the overhanging parchment paper. It’s best to let it cool completely before slicing.
Serve:
Your banana bread is now ready to be served. You can enjoy it warm or at room temperature. It pairs beautifully with butter, if you like.
My Top Tip For Making Banana Bread
The most important tip for this banana bread recipe is to not over-mix the batter, and here's why this matters to you:
When you're combining the dry ingredients with the wet mixture, it's crucial to mix just until the flour is no longer visible. Over-mixing at this stage can lead to developing too much gluten, which is great for bread but not for cakes or quick breads like this banana bread. Too much gluten will make your banana bread tough and chewy instead of soft and tender.
So, as you fold the flour mixture into the wet ingredients, do it gently and stop as soon as you can't see any more dry flour. This ensures that your banana bread will have that perfectly moist, tender crumb that makes it so delightful. Remember, a few lumps in the batter are absolutely fine – they won't affect the delicious outcome!
Serving Suggestions For Banana Bread
Serving Suggestions For Banana Bread
Butter or Cream Cheese Spread: A classic choice. Serve your banana bread with a generous spread of butter or cream cheese. The richness of the butter or the tanginess of the cream cheese complements the sweetness of the bread beautifully.
Nut Butter or Honey: For a twist, try it with almond butter, peanut butter, or a drizzle of honey. These add a lovely nutty or sweet flavor that pairs well with banana bread.
Fresh Fruit: Serving slices of banana bread with fresh fruit like sliced bananas, strawberries, or blueberries can add a refreshing element.
Yogurt and Granola: For a more substantial breakfast, pair a slice of banana bread with a dollop of yogurt and a sprinkle of granola.
Ice Cream: Turn your banana bread into a dessert by serving it warm with a scoop of vanilla ice cream or even caramel ice cream on top.
Additions To The Banana Bread Batter
Nuts: Walnuts or pecans are a popular choice. They add a nice crunch and a nutty flavor.
Chocolate Chips: Stir in some chocolate chips for a sweet, gooey addition. Dark, milk, or white chocolate chips all work well.
Dried Fruit: Consider adding raisins, dried cranberries, or chopped dates for a chewy texture and a burst of sweetness.
Spices: To enhance the flavor, you could add nutmeg, allspice, or even a pinch of clove alongside the cinnamon.
Citrus Zest: A bit of orange or lemon zest can add a fresh, zesty flavor that brightens the overall taste.
Shredded Coconut: For a tropical twist, mix in some shredded coconut.
Remember, these additions should be folded in gently with the dry ingredients to avoid over-mixing. Experimenting with these additions and serving ideas can transform your banana bread into a versatile treat suitable for many occasions and preferences.
More Cake Recipes
- Mini Banana Loaves With Chocolate Chips
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Buy Now →Common Questions For Banana Bread
Can I use frozen bananas for this banana bread recipe?
Absolutely! Frozen bananas work great in banana bread. Just let them thaw completely and drain any excess liquid before mashing.
How can I tell when the banana bread is done baking?
The best way to check is to insert a toothpick or skewer into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. Also, the top should be a nice golden brown.
Can I make this recipe into muffins instead of a loaf?
Yes, you can. Just divide the batter into a muffin tin and reduce the baking time – start checking for doneness around 20-25 minutes.
How long will banana bread keep?
Banana bread will stay fresh for about 1-2 days at room temperature or up to a week in the refrigerator. Make sure it's wrapped well or stored in an airtight container.
Can I freeze banana bread?
Definitely. Wrap the bread (or individual slices) tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it at room temperature or in the fridge when you're ready to eat.
Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
Banana Bread
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Print Pin
Banana bread is a timeless, comforting bake that's perfect for using up overripe bananas. This recipe yields a moist, flavorful loaf with a beautiful hint of cinnamon, making it a wonderful treat for breakfast or a snack. The combination of light olive oil and a mix of brown and white sugars gives this bread a unique, rich flavor and tender crumb.
Servings: 8 Slices
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup olive oil light
- ½ cup brown sugar
- ¼ cup white sugar
- 2 eggs large
- 2 teaspoon vanilla extract
- 2 bananas the riper the better
Instructions
Preheat the oven to 350°F (180°C). Grease and line an 8” x 4” loaf pan with parchment paper, allowing it to overhang the sides for easy removal.
Place a mesh strainer over a bowl. Add the flour, baking soda, salt, and cinnamon. Sift together to distribute the baking soda evenly. After sifting, mix again with a hand whisk. Set aside.
In a separate mixing bowl, combine brown sugar, white sugar, eggs, light olive oil, and vanilla extract. Mix well with a hand mixer. Set aside.
Mash the bananas well using a fork in another bowl.
Add the mashed bananas to the bowl with the wet ingredients. Mix briefly with the hand mixer.
Gradually add the flour mixture to the wet ingredients, gently folding with a silicone spatula. Mix just until the flour is no longer visible and avoid over-mixing.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The batter will rise above the rim of the pan.
If the banana bread begins to brown too much before it is fully cooked, loosely cover with foil while continuing to bake.
Remove the bread from the oven and let it cool in the pan on a cooling rack for 20 minutes.
Remove the bread from the pan. Serve warm or allow to cool completely. Enjoy thick slices with butter if desired.
Notes
Ensure bananas are overripe for the best flavor and texture.
Do not over-mix the batter; it should be just combined to keep the bread tender.
Check for doneness by inserting a toothpick in the center; it should come out clean.
Allow the bread to cool in the pan for easier slicing and to retain its shape.
Experiment with add-ins like nuts or chocolate chips for variety.
Store leftovers in an airtight container to keep the bread moist.
Toast slices for a delightful breakfast or snack option.
Nutrition
Calories: 340kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 356mg | Potassium: 161mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
