I keep ripe bananas on the counter and they ask for a plan. This banana bread recipe steps in. It bakes into a tall loaf with a soft crumb and a calm sweet note. The kitchen smells warm. Slices toast well. Leftovers never last. We keep it simple and friendly for busy days. I lean on one bowl and a whisk. No mixer. No fuss. The batter comes together fast and feels smooth. Use this when you need a steady win. It works for breakfast or a late night snack. For search folks and curious bakers I call out these terms so you can find the thing you need without the runaround. banana bread recipe. 3 ingredient banana bread recipe. 4 banana bread recipe easy. banana bread with coconut flour. best bread recipe. baking bread recipes. bread dough recipe. Read on and bake with me. We will keep the steps short so the loaf comes out right.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Bread Recipe
- 3) Ingredients for Banana Bread
- 4) How to Make Banana Bread
- 5) Tips for Making Banana Bread
- 6) Making Banana Bread Ahead of Time
- 7) Storing Leftover Banana Bread
- 8) Try these dessert recipes next
- 9) Banana Bread
- 10) Nutrition
1) Key Takeaways
- One bowl and a whisk keep the process fast and tidy
- Ripe bananas drive flavor and a soft crumb
- Butter adds richness and a golden top
- Walnuts or chocolate give crunch or melt
- The loaf works for breakfast snack and late night bite
- Lila at Lila Cooks keeps the steps short
2) Easy Banana Bread Recipe
We bake together and we keep faith with the simple path. This banana bread recipe reads clear and it cooks true. The same banana bread recipe saves mornings in my home and it steadies long afternoons too. Two loaves have left the pan this week and both went fast.
I am Lila from Lila Cooks and I like clean tools and a calm bench. A bowl sits ready. A whisk waits. Bananas rest with freckles and a soft feel under a thumb. Sugar lifts sweetness. Butter brings a gentle glow. Eggs tie the mix. Flour and baking soda rise the crumb.
For search fans I drop these helpful terms in friendly ways so the read stays smooth. easy banana bread recipe. quick bread for busy mornings. gluten free banana bread option with a small swap. A classic banana bread recipe sits here with warmth and with steady steps you can trust.
3) Ingredients for Banana Bread
Bananas very ripe I like three. Speckles mean bold flavor. The mash turns creamy and sweet and it holds the loaf tender.
Butter melted Warm butter wraps the crumb and helps the top turn a deep brown. Let it cool a bit so the eggs do not set too soon.
Sugar granulated White sugar keeps a clear banana note. Brown sugar works if you want a touch of caramel tone.
Eggs Two bring structure. Crack them into the bowl and whisk until the lines fade.
Vanilla extract A small spoon helps the banana sing. The scent fills the room in a soft way.
All purpose flour Measure with care. Level the cup. Gentle folding keeps the loaf light.
Baking soda This lifts the batter. Fresh soda matters. Check the date on the box.
Fine salt A pinch balances sweet notes and sharpens flavor.
Cinnamon optional A warm spice that plays well with banana and with nuts.
Walnuts or chocolate optional Nuts bring crunch. Chocolate melts into small pools. Pick one or mix both.
4) How to Make Banana Bread
Step 1 Heat the oven to one seven five C. Line a loaf pan with parchment. Brush the sides with a light coat of butter.
Step 2 Mash the bananas in the bowl. Whisk in melted butter and sugar until the mix looks glossy and smooth.
Step 3 Crack in the eggs and whisk again. Add vanilla. The batter should look silky and even.
Step 4 Add flour baking soda and salt. Fold with a spatula until the last streak fades. Keep the touch light so the crumb stays soft.
Step 5 Stir in cinnamon or walnuts or chocolate. The bowl should smell like warm banana and spice.
Step 6 Spoon the batter into the pan and smooth the top. Bake until a skewer comes out clean with a few moist crumbs.
Step 7 Rest the loaf in the pan for ten minutes. Lift to a rack and cool before slicing. The slice should bend a little and spring back.
5) Tips for Making Banana Bread
Pick bananas with deep spots and a soft feel. Pale fruit gives a flat taste. Freeze extra bananas with the peel on and thaw when you want to bake.
Use a scale when you can. Flour packs into cups in uneven ways. A scale keeps the ratio true and the quick bread comes out the same each time.
Line the pan with a sling of parchment. The loaf lifts clean and the crust stays neat. For a best banana bread recipe finish sprinkle a small line of sugar on top before it goes in the oven.
6) Making Banana Bread Ahead of Time
Mix the dry parts the day before and cover the bowl. Mash the bananas and measure the wet parts in the morning. The bake fits into a tight schedule and the kitchen stays calm.
For a classic banana bread recipe for guests bake the loaf at night and cool on a rack. Wrap when cool and slice the next day. The flavor rounds out and the crumb sets.
If you need an easy banana bread recipe for brunch double the batch and use two pans. Rotate the pans near the end so both tops brown the same way.
7) Storing Leftover Banana Bread
Let the loaf cool to room temp before storage. Warm slices trap steam and soften the crust more than you want.
Keep slices in a tight box on the counter for two days. For longer time place the box in the fridge. Toast slices for a minute to revive the crumb.
Freeze single slices with small sheets of parchment between each piece. This method lets you pull what you need. A toaster brings back a tender bite fast.
8) Try these dessert recipes next
9) Banana Bread
Banana Bread Recipe With Tender Crumb And Big Banana Flavor
Ingredients
- 3 large very ripe bananas mashed
- 120 milliliters unsalted butter melted and cooled
- 150 grams granulated sugar
- 2 large eggs at room temp
- 1 teaspoon vanilla extract
- 190 grams all purpose flour
- 1 teaspoon baking soda
- 1 pinch fine salt
- optional 1 teaspoon cinnamon
- optional 80 grams chopped walnuts or chocolate
Instructions
- Heat oven to 175 C. Line a loaf pan with parchment. Lightly grease the sides.
- Whisk mashed bananas with melted butter and sugar until glossy.
- Whisk in eggs one at a time. Add vanilla and mix again.
- Add flour baking soda and salt. Fold with a spatula until the streaks fade.
- Stir in cinnamon or nuts if you like.
- Spoon batter into the pan. Smooth the top.
- Bake 50 to 60 minutes until a skewer comes out clean with a few crumbs.
- Cool 10 minutes in the pan. Lift out and cool on a rack before slicing.
10) Nutrition
Serving size one slice. Calories two seven zero. Sugar eighteen grams. Sodium two one zero milligrams. Fat ten grams. Saturated fat six grams. Carbohydrates forty grams. Fiber two grams. Protein four grams. Cholesterol fifty milligrams.
Figures give a helpful guide for planning. The loaf carries fruit and grain and a bit of butter. A slice pairs well with yogurt and fresh berries for breakfast.
Questions or tweaks come up for home bakers. Reach me at Lila Cooks. I like hearing how your loaf turns out and what you add to make it yours.
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