By You’ll love this easy-to-make delicious and Moist homemade Banana Bread fresh from the oven. It’s simple, moist, and tasty and with just the right amount of sweetness. Perfect with a cold glass of milk, hot coffee, tea or just eat as is!
Banana Bread
This banana bread looks so appetizing after you pull it out from the oven. It has a delightful golden brown caramelized crust. It’s my go-to recipe whenever I have over-ripe bananas laying sitting on my countertop. Sometimes depending on my mood or the season of the year, I add some warm spices like Ground Cinnamon or Nutmeg for a distinctive flavor.
For this Banana Bread, I added some chopped pecans for a little extra crunch. However, you can add your own tweak to it like raisins, craisins, or walnuts.
It’s so easy to make this Banana Bread – simply mix the dry ingredients together in a bowl and set aside. Mix the wet ingredients together in another bowl. Then combine both the wet and the dry ingredients together. The result will be a thick sweet batter that is full of mashed bananas. Scrape the batter inside your prepared pan, bake and you are done!
This Banana Bread has a decent amount of bananas for a more moist loaf and more robust banana flavor. However, the banana taste is not too overwhelming. Be sure to let your bananas become fully ripe with lots of brown on the skin before you use it. You will need overripe bananas for this recipe in order to get that lovely, moist texture and abundant flavor. I usually freeze overripe ripe bananas until I have sufficient for a recipe, so there’s no need to throw out the odd black ones – and if you feel like making Banana Bread or banana muffins and all you have is just the yellow ripe bananas, you don’t have to wait for them to become overripe, simply place them in a baking tray and bake in a 350F preheated oven for about ten minutes or till the skin turns brown-black.
Notes:
It’s very important not to over-mix the batter. The batter does not have to be smooth like a cake batter. Over-mixing it will result in tough, rubbery bread.
Other easy loaf recipes you might want to try:“
Other favorite banana recipes you might want to try:“
Banana Bread can be eaten warm or cold. Though I prefer eating mine hot and fresh from the oven, however, the hubby believes the second-day cold banana bread tastes better!
Delicious and Moist Homemade Banana Bread
Ingredients
- 3/4 cup sugar
- 1/2 cup Butter 1 stick at room temperature
- 2 eggs large
- 4 bananas
- 2 cups all-purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt if using unsalted butter
- 2 teaspoons Vanilla extract
Instructions
- Set oven to 350°F. Grease the baking pan with butter, dust with some flour, and set aside.
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt (if not using salted butter).
- Mash together 4 large ripe bananas in a medium bowl and set them aside.
- Prepare the wet ingredients: In another bowl, cream the sugar and butter until it's combined, then add the eggs one at a time whisking after each addition. Then stir in the vanilla extract. Don't over mix.
- Combine: Add half of the dry ingredients into the wet ingredient. Fold to combine. Add the mashed bananas, fold to combine again. Then fold in the remaining dry ingredients.
- Pour the batter into the prepared loaf pan. Sprinkle with nuts/seeds if desired.
- Bake: Place in a 350°F preheated oven for 45 minutes or till a skewer inserted in the middle of the bread comes out clean.
- Allow to cool completely and enjoy!
Nutrition
You might also want to check out these Banana recipes:
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If you make this Delicious and Moist Homemade Banana Bread, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Thank you for the recipe. Well done Ma. 🥳. More recipes please.
Thank you, Temiloluwa.
Fantastic always!!
Thanks Rasheed!
Wow it’s so lovely and very easy to make I love this recipe
Hello Chef lola, thank you for these beautiful recipes. I use your recipes for a lot of my pastries and it comes out beautiful all the time. I have shared some of your recipes too. Please can you check the measurements of flour (in grams) for the lemon yoghurt cake, guess thats an error. Many thanks.
Thanks Sarah for always sharing. It has been corrected.
Beautiful,Educative and easy to learn.
Thank you.
Thanks Chef Lola for this amazing recipe. I made it and it came out so beautiful and tasty. I stumbled on your page from Google and I’m glad I did.
Wow… Welcome to the page, Dami. You will learn more easy and tasty recipes here.
Thanks for sharing
I made it,it was marvelous.
Please what can I use as preservatives ma.
Ma please, can I produce for commercial?
I’m glad you enjoyed it Joy. I don’t use preservatives on my food. I refrigerate/freeze leftovers.
I tried this recipe and it was perfect. Thanks Chef Lola
Great, Ibenu. Love it.
Thanks bchef Lola for sharing these wonderful, yummy recipes
Thanks chef loka for this wonderful recipes
Thank you❤
It is my pleasure I love it
Nice one
Thanks for sharing this wonderful recipe it came really nice. and I have also try ur paliu masala also and it’s taste amazing.
I’m glad you enjoyed it. 🙂
Actually, I haven’t try it, but will give it a try
I’m sure you will love it. 🙂
Your recipes have never failed me .Such clear descriptions and simple ingredients with great tips .
Ma just like alcohol is used to preserve cakes can it be used for bread
Chef, if I’m using small African bananas do I stick to 4 please?
I made this for the house. So delicious and easy to follow. This is my 4th time making it and it always comes out top notch. Thanks Chef Lola 😘
Wao this is good! am going to try it.
Pls ma can I make use of my pot& stove in case I don’t have oven – can I add milk to my bread.
@Kemisola, yes you can use pot and stove. It works fine. Put salt at the base of your pot before placing your pan. Furthermore, to avoid burning the bottom, place a small tin for instance, empty can of milk, in the pot then place your cake pan on the tin and bake.
Thank you, Kodichimma.
Yum! That texture sounds wonderful. I love that you added chopped pecans. Such a great use of overripe bananas.
My boys ate this up! They loved smearing peanut butter all over a few peices too. So good
There is nothing like a warm, moist, yummy banana bread straight out of the oven! Your recipe looks perfect!
Yummy Banana Bread right here. I can’t wait to make this..
This bread looks so delicious, I cant wait to make it over the weekend!!
The Bread/cake was really delicious! The banana was so sweet that I only used 30 grams sugar just for mixing the eggs. I used 3 big bananas. My oven is small and put it on 160 degrees convection and at the end I used the normal stand 180 up/under heath to make a crunchy crust. I used the chocalate chips but not really necessary. And yes when I ate the banana bread the next morning it was really delicious 👌👌👌💖💖💖💚💚💚 thank you for the succesful recipe and have a nice day💖💖💖
Nice FadillaIra! The recipe is quite forgiving and I’m glad you were able to re-create it to your taste. Thanks for the feedback!
Tried the sweet milk bread but dough was too sticky don’t know what went wrong
Did you use Bread flour? You can also try sprinkling a little more flour while kneading the dough.
Did you use Bread flour? You can also try sprinkling a little more flour while kneading the dough.
Tried the sweet milk bread but dough was too sticky don’t know what went wrong
Wao this is delicious am going to try it.
Pls do and let me know how it turns out.:)
Pls do and let me know how it turns out.:)
Wao this is delicious am going to try it.