Banana Bread


Stunning and fragrant, this banana bread has been a family favorite for years and is a quick-to-make recipe! Combine softened butter, ripe bananas, and eggs, then combine with the perfect blend of spices and the nutty flavors of raisins, chopped walnuts (or pecans), and a hint of vanilla extract.

This creamy and moist banana bread will be a hit with your family and friends (you can always freeze leftovers to enjoy longer) with a hot cup of coffee (or tea)!

I also love it as a last minute gift idea.

It's always a hit, whether I'm giving it away or taking it home to a friend. If you're looking for a moist banana bread recipe, this one is perfect.

What does it take to make banana bread?

Overripe Bananas – The best bananas for banana bread are very ripe. The banana should be dark in color with many black spots.

Flour - While I don't recommend using anything other than whole wheat flour in a banana bread recipe, you may want to try using other types of flour. All-purpose flour contains both hard and soft wheat flours and usually contains iron and vitamins. It is the flour of choice for most baking applications - cookie, cake and pie dough.

 Softened butter - Softened butter is a term used by bakers, cooks and cooks to describe the state of butter that has reached room temperature. It's great for whipping because it mixes quickly with other ingredients and doesn't require a mixer.

Eggs – Eggs are the most commonly used leavening agent in baking. Eggs also help with browning in baked goods.

Vanilla Extract – Vanilla extract is used in banana bread for two purposes.

a.        It improves the taste of bread.

b.       React with baking soda to speed up the reaction and help the bread leaven.

Granulated sugar – Granulated sugar, also known as table sugar, is pure sucrose. The crystals are hard and dry, perfect for baking! The small size of the granulated sugar crystals gives baked goods a lighter, softer texture. It's also an ideal topping for banana bread.

Salt – adds flavor to banana bread.

The secret to perfect banana bread:

The secret to the perfect banana bread recipe is to start with darker and overripe bananas. The longer you keep bananas in the refrigerator, the more likely they will be ripe enough to make perfect banana bread. So when looking for a new banana bread recipe, forgetting to get the bananas out of the fruit bowl in time can be a blessing in disguise.

Add and replace:

 Adding nuts to banana bread will give it a nutty texture and add some nutritional value. If you like nuts, you can add them to the dough. Some people like to roast the nuts first for a richer flavor.

Chocolate chips made from chocolate can also be added to the batter. This is an easy recipe so feel free to try it.

Serve guests with diabetes using naturally sweetened banana bread instead of sugar.

Recipe Tips:

Gently mix wet ingredients with dry ingredients. Don't frantically stir the ingredients. Overmixing the batter can also result in rubbery textured or laborious baked goods.

One of the best ways to get a clean slice of bread is to let it cool before slicing. This way, the bread will "harden" and be easier to cut.

Raw material:

3 ripe bananas (large)

½ cup unsalted butter (room temperature)

1½ cups all-purpose flour

3/4 cup granulated sugar

2 eggs (large)

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon vanilla extract

1 cup walnuts (optional)*

¼ cup raisins

*Add nuts of your choice (walnuts, almonds). You can also make this nut free bread.


1.       Set oven to 350°F. Lightly grease the loaf tin with cooking spray. Line the loaf tins with parchment paper.

2.       Gently mix the walnuts in a saucepan, stirring constantly to avoid burning. Chop the walnuts and set aside.

3.       Mix the softened butter and sugar until well combined.

4.       Mash the bananas and add the eggs. Add them to the butter and sugar mixture.

5.       Combine dry ingredients (flour, baking soda, salt) in a separate bowl.

6.       Add half a teaspoon of vanilla extract and a handful of chopped walnuts and raisins. Pour the batter into the loaf pan. Bake at 350°F for about 1 hour.

7.       Let the banana bread cool on a wire rack for 10 minutes.

8.       Slice and serve.

What do you use banana bread for?

Banana bread is a sweet and moist cake that most people love for breakfast. It's a healthy choice for breakfast because it's rich in calcium, potassium, and vitamin B6. You can serve it with fruit and other sweets like whipped cream, cream cheese, chocolate, and more.

They are also delicious with butter. If you don't have much time in the morning and still like this dish, you can serve it with fresh fruit or a cup of tea or coffee. You can certainly serve it with whipped cream in the evening.

How do you keep banana bread moist?

Banana bread is one of the most popular snacks of all time, but it can get quite dry if not stored properly. If you plan to enjoy it for a few days, wrap tightly in plastic wrap to keep it moist. To keep banana bread moist, wrap tightly if needed at room temperature for 3-4 days.

Can you freeze banana bread?

The answer is yes, banana bread can be frozen. Wrapping individual pieces in plastic wrap is the best way to freeze banana bread. Banana bread can be frozen for up to 2 months if wrapped tightly enough. It is best to thaw bread in the refrigerator before serving.

How do you know if the banana bread is ready?

There are many ways to tell if your banana bread is ready. If the toothpick is stuck in the center of the loaf, it should come out clean. Another option is to feel tipped. It should feel solid. If it feels too soft and sticky, place the banana bread in it for another 5 minutes. Another way to tell if banana bread is done is to flip it.

When both sides are browned, your banana bread is ready to go in the oven. If your banana bread is still very wet, you can try putting it in the oven. However, you may need to wrap the sides in aluminum foil and place a pan underneath to soak up excess moisture.

(Writer:Iqra Marium)