This classic homemade Banana Bread is so simple and is the ultimate sweet bread loaf! Soft and moist banana bread loaded with dried fruit and chopped nuts – the perfect banana bread recipe.
Banana bread is the way to go when you need to use up ripe bananas and want a sweet bread loaf. From this easy classic recipe to our raspberry white chocolate banana bread to our moist banana carrot bread, you can never go wrong with homemade banana bread.
BANANA BREAD RECIPE-
This bread loaf is SO EASY to make and packed with so much flavor from the mashed bananas, mixed nuts and dried fruit. This is my go-to bread to make whenever we are craving something sweet but want a quick recipe, plus it’s a great way to use up any ripe bananas.
WHAT YOU’LL NEED TO MAKE BANANA BREAD-
The ingredients you need to make this simple bread loaf are so basic and you most likely have them in your kitchen:
- BANANAS– You’ll want the bananas ripe and soft. Yes, the ugly browned banana.
- EGGS– Large eggs are needed.
- SUGAR– Granulated sugar works just fine.
- SOUR CREAM– You can substitute the sour cream for yogurt or buttermilk.
- OIL– Gives the bread its softness.
- FLOUR– All-purpose flour is what we used.
- VANILLA & CINNAMON– Add flavor to the bread.
- BAKING POWDER & SODA– Allows the bread to rise and hold its shape properly.
- NUTS– We used walnuts but pecans will also work, or just leave them out.
- DRIED FRUITS– Though you can leave out the dried fruit, we love the added flavor it gives. Add in dried fruit of choice: raisins, craisins, apricots, or even cherries.
|Chef’s TIP: The KEY to the perfect bread loaf is ripe bananas. You want your banana to be ripe to achieve the best taste!|
Mashing bananas is so simple. You can easily mash the bananas with the back of your fork, food masher or even a mixer. If you like chunks of bananas in your bread don’t mashed the bananas until pureed, leave them chunky.
What if I don’t have any ripe bananas? If you don’t have ripe bananas, then you can ripen them by baking on a baking sheet at 250°F for about 15 minutes.
HOW TO MAKE BANANA BREAD-
- BAKING PAN– Line a 9×5 bread loaf with parchment paper.
- DRY INGREDIENTS– In a bowl, combine the flour, cinnamon, baking soda, and baking powder.
- WET INGREDIENTS– With a mixer over high speed, beat the sugar and eggs. Add in the mashed bananas, buttermilk (or sour cream), oil, and vanilla and beat just until combined.
- DRY INGREDIENTS– Add the dry ingredients and fold in with a spatula until well combined. Fold in the mixed nuts and dried fruit.
- COMBINE– Add the batter to the bread loaf and bake.
|CHEF’S TIP: If you don’t have buttermilk, you can substitute buttermilk by combining 1/4 cup sour cream with 1 tsp vinegar.|
bread loaf additives-
If you want more than just a classic bread recipe, here are some great options for adds ons you can add to the bread loaf:
- chopped walnuts
- chocolate chip morsels
- dried cherries
- white chocolate chunks
FREQUENTLY ASKED QUESTIONS-
The BEST way to keep your loaf soft and moist for several days is to keep it tightly sealed in a bag or in an airtight container.
You can check by interesting a toothpick in the center of the bread loaf, if it comes out clean then it’s ready. You can also check the internal temp with a thermometer, the center of the loaf should be between 200°F-205°F.
Yes, you can freeze banana bread. Once baked, cook the bread completely. Wrap in plastic wrap and then foil and freeze bread. The bread will stay fresh 2-3 months in the freezer. You can also wrap individual slices of the bread to freeze.
This loaf will last for about 3 days at room temp, or up to 5 days if stored in the fridge.
Yes, just add the batter to muffin liners and bake at 355°F for about 18-20 minutes.
I hope this easy bread loaf recipe becomes a family favorite!
MORE SWEET BREADS:
- Twisted Sweet Bread
- Apple Bread
- Chocolate Chip Bread
- Pecan Bread
- Blueberry Lemon Loaf
- Cranberry Orange Loaf
Banana Nut Bread Recipe
- Preheat oven to 350°F.
- Lightly grease a 9"x5" inch bread pan.
- In a small bowl, combine flour, cinnamon, baking soda, and baking powder. Set aside.
- In a large bowl, on medium speed, beat sugar and eggs until creamy, about 2 minutes.
- With a fork, mash the bananas. Add bananas, buttermilk, oil, and vanilla to sugar/egg bowl. Give it a quick mix.
- Add flour mixture and mix.
- Fold in nuts and dried fruit.
- Pour mixture into bread pan.
- Bake in a preheated oven at 350°F for 30 minutes. Turn heat down to 325°F and bake another 25-30 minutes.
- Remove bread from the oven. Cool about 10 minutes and remove from pan. Allow the loaf to cool completely.
- ENJOY, friends.