This BEST Banana Bread is quick and easy to prepare, and everyone always comes back for seconds! Quick and easy to prepare, much like the banana and peanut donuts or banana and yogurt cake, it is a great way to use the bananas that are often forgotten in the fruit basket, too ripe to be enjoyed.
Banana bread is a must-make quick bread that’s so simple but SO delicious! The very best way to use up overripe bananas this bread is tender and packed full of flavor!
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
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1 Stick (1/2 Cup) Butter
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3 Large Ripe Bananas
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2 Large Eggs
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1 teaspoon Vanilla Extract
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2 Cups All Purpose Flour
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1 Cup Granulated Sugar
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1 teaspoon Baking Soda
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1/2 teaspoon salt
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1/2 teaspoon cinnamon
Instructions
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Notes
- NOTE ON SUBSTITUTIONS: I've had a couple of questions about substituting the vanilla extract in this recipe. As always the recipe is best as written! I don't recommend using almond extract, because the flavors just don't seem to pair well and the almond overtakes the banana. You CAN add banana extract if you'd like, but, keep in mind it will have more of an artificial banana flavor.
- NOTES ON STORING THIS BREAD: To keep your bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months.
- NOTE ON LOAF PAN: For this recipe you will use a standard size about 9x5 inch loaf pan for one loaf of bread. Alternately, you can use a standard sized muffin tin and bake for around 25-30 minutes.
- NOTE ON ADDITIONS: You can add 1 Cup of chopped nuts or chocolate chips to the batter before baking if desired.
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