Easy One Recipe

I adore this banana bread recipe. The perfectly ripe bananas mix with melted butter and sugar, creating a sweet, moist treat that never disappoints. Adding walnuts brings a pleasant crunch. It’s a straightforward, reliable classic full of flavor, perfect for weekend indulgence or daily comfort treats.

I love this banana bread recipe because it’s super moist and easy to make. I think this one bowl banana bread is my go-to treat whenever I have some overripe bananas lying around.

I use 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and a little pinch of salt to balance out the sweetness from 1 cup of granulated sugar and 2 beaten eggs. My recipe is simple but packed with flavor thanks to 3 very ripe bananas mashed well, 1/2 cup unsalted butter melted into the mix, and a dash of vanilla extract.

Sometimes, I throw in 1/2 cup chopped walnuts for a bit of crunch and extra nutritional value, which makes it a delightful banana nut bread. I love that this homemade banana bread recipe is quick and freezes really well, making it a perfect breakfast or snack on the go.

Why I Like this Recipe

I love this recipe because it makes use of overripe bananas that I would otherwise throw away, so it feels super practical and waste-free.
I really like that its so easy to follow – the steps are straight forward and I never get confused, even when I’m tired.
The bread comes out really moist and tasty every time, which is a fact that never fails to impress me and my friends.
I also enjoy how I can add walnuts for an extra crunch if I feel like switching things up, makin it fun to experiment with the recipe.

Ingredients

• All-purpose flour gives structure and carbohydrates to create a light, tasty bread.
• Melted unsalted butter adds richness and moisture making the recipe extra tender.
• Granulated sugar sweetens the mix balancing flavors with a crisp sugary bite.
• Mashed ripe bananas naturally sweeten add moisture and fiber boosting nutrition.
• Chopped walnuts contribute crunch protein and healthy fats making every bite interesting.
• Baking soda with salt ensure rising providing a soft evenly cooked texture.
• Vanilla extract deepens the aroma rounding off the overall sweet profile perfectly.
• Beaten eggs help bind all ingredients contributing protein and moisture too.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, beaten
• 3 very ripe bananas, mashed well
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan.

2. In a bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another bowl, mix 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth.

4. Beat in 2 large eggs then stir in the 3 mashed ripe bananas and 1 teaspoon vanilla extract.

5. Gradually fold the wet mixture into the dry ingredients; mix just until they’re combined.

6. If you like walnuts, gently fold in 1/2 cup chopped walnuts.

7. Pour your batter into the prepared pan and smooth the top out.

8. Bake for 50 to 60 minutes. Test it by inserting a toothpick in the center – if it comes out clean you’re good.

9. Let the bread cool in the pan for about 10 minutes, then transfer to a rack to cool completely.

10. Enjoy your super moist banana bread, perfect for breakfast, brunch, or an easy snack!

Equipment Needed

1. An oven preheated to 350°F and a loaf pan that’s greased
2. A bowl for sifting the flour, baking soda, and salt
3. Another bowl for mixing the melted butter and granulated sugar
4. Measuring cups and spoons for getting the right amounts of each ingredient
5. A fork or whisk to help beat in the eggs and mix the butter and sugar smooth
6. A tool to mash the bananas, like a fork or a potato masher
7. A spatula for folding the wet mixture into the dry ingredients and to smooth the top of the batter
8. A toothpick to test if the bread is done
9. A cooling rack to let the bread cool completely after baking

FAQ

• Q: Can I use a different flour?
  A: Yeah, you can experiment with whole wheat flour but it might change the texture a bit so stick with all-purpose if you want classic banana bread.
• Q: Why do I need to melt the butter?
  A: Melting the butter helps it mix better with the sugar and eggs, making your banana bread extra moist. Trust me, it’s a game changer.
• Q: Do the bananas need to be very ripe?
  A: Definitely. The riper the bananas, the sweeter and more flavorful your bread will turn out. If they’re not mushy enough, they wont mash properly.
• Q: Are walnuts necessary?
  A: Not at all, walnuts are optional. If you’re not a fan of nuts or have a nut allergy, feel free to leave them out.
• Q: How do I know when my banana bread is done?
  A: Give it a poke with a toothpick in the center; if it comes out clean or with just a few moist crumbs, then it’s ready.

Easy One Recipe Substitutions and Variations

• For all-purpose flour, you can try whole wheat flour. It might make your banana bread a bit denser so you may need to add slightly more liquid.
• If you’re out of unsalted butter, use coconut oil or even a light vegetable oil. The flavor will be a bit different but still tasty.
• Don’t have eggs? Mix 1 tablespoon of ground flaxseed with 2 teaspoons of water for each egg to make a flax egg substitute that works really well.
• If walnuts aren’t your thing or you need a nut-free version, chopped pecans work fine or you can simply leave them out.

Pro Tips

1. Make sure your bananas are extra ripe and mushy – the darker the peel the sweeter and more flavorful your bread will be, so dont worry if they look overdone.
2. When mixin the wet and dry ingrediants, stir just until combined; overmixing can make your bread tough so it’s best to keep it a little lumpy.
3. If you’re addin walnuts, try lightly toasting them first in a dry pan for a few minutes; they give a richer, almost nutty flavour to your bread.
4. Keep an eye on the oven during the last 10 minutes and use a toothpick test to check for doneness; if it comes out a little moist but with no wet batter, you’re good to go.