This quick and easy banana bread recipe is simple to make, tastes amazing, is a delicious treat. And is always a crowd favorite. It’s worlds better than any store-bought banana bread you’ll get! Plus post will teach the proper storage and storage method for banana bread.
“There is not a thing that is more positive than bread.” – Fyodor Dostoevsky
Banana bread is one of my all-time favorite recipes, and not just because it is the first recipe I ever created. Or because it’s super easy to make and baking is not really my strong suit. But I’ll admit those reasons do play a part in why I like banana bread as much as I do.
Banana bread has always been a family favorite in our house, despite the undoing debate of whether you should add chocolate chips or nuts or neither. It’s one of those foods that everyone seems to enjoy and one that’s almost impossible to mess up. Banana bread to me is a perfect creation, it’s easy to make, it calls for few ingredients, has a delicious taste, and is full of flavor. It works for breakfast, and afternoon tea, it also makes a great dessert and an awesome snack. It’s one of the best and easiest quick breads you’ll have to make from scratch. And let’s face it, few things in life are better than warm bread topped with lots of butter.
When I was little we always made the same banana bread recipe, but then it got lost. Then came years of trying new recipes and getting end results that were never quite right. I had thought my troubles were over when our old recipe finally turned up again, but even that was never quite right in my opinion. So I did the only thing, I could think to do. Create my own, and recreate the perfect banana bread recipe that I remembered enjoying so much throughout my childhood
You might be surprised if I told you how long it took me to create this recipe. After all, most banana bread recipes are very similar and this one is no expectation. So I’ll spare you the story. The moral of the story though is this, this banana bread in my humble opinion the best banana bread ever and the only recipe you’ll ever need. It’s easy, has few ingredients, foolproof and everyone always seems to love it. It is one of my favorite things to make and eat. And honestly the recipe I am most proud of to date. I would highly suggest giving this recipe I try, I promise you won’t be disappointed!
How to Make Easy Banana Bread
- Overripe Bananas
- Melted Butter
- Vanilla Extract
- White Sugar
- Baking Soda
- Sea Salt
- All-Purpose Flour
Preheat the oven to 350 F
Grease or line with parchment a 9×5 inch loaf pan.
In a large bowl mix together the mashed bananas and the butter, add the eggs and vanilla, and mix well.
Add the baking soda and salt, give it a quick stir then add the flour. You should have a wet and slightly lumpy batter. Mix the batter just long enough to be sure there aren’t any clumps of flour or baking soda left, it doesn’t need to be a smooth batter or even very well mixed.
Pour the batter into the prepared pan, and tap gently on the counter to even out the batter. Place it in the oven. Bake for 50-60min, Or until a knife comes out clean.
Enjoy your warm baked banana bread topped with lots of butter.
Banana bread is one of the most forgiving recipes in the world, it is almost impossible to mess up. However, the cooking time can get a bit tricky sometimes. If the top starts to burn but the middle isn’t done yet, just over the top with a piece of aluminum foil and continue baking unto the middle is done.
Feel free to add nuts, chocolate chips, or both to your loaf of bread.
large chunks of bananas can cause dark spots in your banana, this is perfectly normal and isn’t something you need to worry about.
How To Store banana bread/How to tell if banana bread is bad
Banana bread can be stored on the counter in an airtight container or wrapped tightly in plastic wrap for 3-5 days. You can also store banana bread in the fridge which will extend the shelf life of banana bread by a couple of days. In the refrigerator, banana bread will last 5-7 days.
Banana bread freezes well too! And can be stored in the freezer for up to 6 months. You can freeze whole loaves of banana bread or individual slices of banana bread, either by wrapping them in plastic wrap or aluminum foil. Or by placing them in a freezer bag.
When are ready to eat your frozen banana bread, simply take it out of the freezer and let it sit out on the counter for a couple of hours or in the fridge overnight. Wrap bread in foil and bake for 15 to 20min, at 250 degrees or until it is warmed through. If your banana bread develops any freezer burn it will still be safe to eat, but it might taste a little stale.
The best way to tell if your banana bread has gone bad is simple to look at it for any signs of spoilage. If your banana bread has developed any odd or strange-looking spots or has any form of mold or mold growth it should be thrown out imminently.
Also if your banana bread has developed any excess moisture or a sour smell it has likely gone bad, and it is best to be on the safe side and toss it. There is no exact expiry date for banana bread, some loaves will last longer than expected time and others won’t last very long at all.
It is best to keep a close eye on your bread. And store any leftover banana bread in the fridge or freezer to help avoid any possible sickness or food poisoning. If you are ever in doubt about whether your banana bread is good or not, it is always better to be safe than sorry and throw it away.
Easy Banana Bread
- 2-3 very ripe bananas, mashed
- 1/2 cup butter, melted
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- pinch of salt
- 3/4 cup sugar
- 1 1/2 cups flour
- Preheat the oven to 350 F
- Grease or line with parchment a 9×5 inch loaf pan.
- In a large bowl mix together the mashed bananas and the butter, add the eggs and vanilla mix well.
- Add the baking soda and salt, give it a quick stir then add the flour. You should have a wet, and bit lumpy of a batter. Mix it just long enough to be sure there aren't any clumps of flour or baking soda left, it doesn't need to be a smooth batter or even very well mixed.
- Pour the batter into the prepared pan, tap the pan gently on the counter to even out the batter then place it in the oven.
- Bake for 50-60min, Or until a knife comes out clean.
- Enjoy warm topped with lots of butter, or it can be cooled and stored on the counter for 3-5 days.