You bought bananas because you wanted to start eating healthy but now they’re way too ripe and you’re both looking at each other not sure what to do. Let’s put them to good use. Let’s make moist and delicious banana bread. Not as healthy but hey, at least you’re not wasting them right?
This banana bread recipe is inspired by a friend’s grandmother’s recipe. We all know you can’t go wrong with grandma’s recipe! You know what I love about this recipe? You can make everything in one bowl and you can vary the sweetness as you please!
This recipe doesn’t call for anything fancy. Of course I used my KitchenAid but I look for all opportunities to use it so ignore that. Truly, a mixing bowl, fork or whisk and solid mixing spoon are perfect to make this banana bread!
I initially used to add 1.5 cups of sugar but I’m down to 3/4 of a cup and it works perfectly fine! You can use 1 cup for more sweetness and 1/2 cup for less sweetness. Also, feel free to add nuts! I typically don’t but I would recommend pecans or walnuts. Lastly, I love cinnamon! I always try to figure out a way to add it whenever I bake anything. It definitely isn’t necessary but if you’re open to it, you can add a dash (or two!).
Let’s get into it! Preheat your oven to 325 F. Most recipes call for 350 F but I prefer 325 for an evenly baked moist bread. Lightly butter (or grease) a 9×5 loaf pan. Her great grandmother used butter (which I prefer) but you can also use PAM.
Mash the bananas (easiest to do using a fork) until completely smooth and add in the melted butter. You should use only very ripe bananas to make banana bread. Not only are overripe bananas easier to mash, they also add more moisture, sweetness, and flavor. How ripe is overripe? They should be half browned and squishy.
Mix in the sugar, flour, salt and baking soda. Add eggs one at a time. Pour in the vanilla extract. Fold nuts in if you’re using nuts. Pour the banana mix into the prepared pan. Bake it for about 80 minutes.
Mo’s Tip
- Only use very ripe bananas to make banana bread. Not only are overripe bananas easier to mash, they also give the bread more moisture, sweetness, and flavor.
- Don’t overmix! Once combined, stop mixing. The more you mix, the more gluten will develop which leaves you with rubbery bread. We don’t want that.
- Don’t use too much flour otherwise your bread will be dry!
- Too many bananas will ruin the bread. If you have extra, you can freeze them for future use.
- Use baking soda not baking powder!! Baking powder will make it taste like you used artificial banana flavoring.
- Transfer the bread out of the pan once its done but leave it to cool before wrapping it up so it doesn’t get soggy.
- Wrap tightly in cling film and store at room temperature, it’ll be good for about 4 days.