If you love classic banana bread but want it extra rich, moist, and bursting with banana flavor, this banana banana bread is for you! Made with extra bananas, this recipe delivers a perfectly tender, lightly sweet, and incredibly delicious loaf.
Let’s dive into this easy and foolproof banana bread recipe that’s perfect for breakfast, snacks, or dessert.
1. Ingredients & Kitchen Tools
Ingredients for Banana Banana Bread
- 3 ripe bananas, mashed (extra ripe for the best flavor)
- 1 banana, sliced (for extra banana flavor)
- ½ cup unsalted butter, melted (or vegetable oil)
- ¾ cup brown sugar (for extra moisture)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for warmth)
- ¼ cup milk or buttermilk (for extra moisture)
Optional Add-Ins
- ½ cup chocolate chips (for a sweeter version)
- ½ cup chopped walnuts or pecans (for crunch)
Essential Kitchen Tools
- Mixing bowls
- Whisk & spatula
- 9×5-inch loaf pan
- Parchment paper
- Toothpick (for testing doneness)
2. Preparing the Banana Bread Batter
1. Preheat the Oven
- Set to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mash the Bananas
- In a bowl, mash 3 ripe bananas until smooth.
3. Mix the Wet Ingredients
- In a large bowl, whisk together melted butter and brown sugar.
- Stir in eggs, vanilla extract, and mashed bananas.
4. Combine the Dry Ingredients
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Mix Everything Together
- Gradually fold the dry ingredients into the wet mixture.
- Add milk or buttermilk to keep it moist.
- Gently stir in sliced banana and any add-ins (chocolate chips or nuts).
3. Baking the Banana Banana Bread
1. Pour into the Pan
- Spread the batter evenly in the prepared loaf pan.
2. Bake Until Golden
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool Before Slicing
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
4. Serving & Storage
Best Ways to Serve
- Warm with butter or honey.
- Toasted with a drizzle of peanut butter.
- With a scoop of vanilla ice cream for dessert.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.
5. Customizations & Variations
1. Extra Moist Version
- Use ½ cup sour cream or Greek yogurt instead of milk.
2. Healthier Banana Bread
- Replace half the flour with whole wheat flour.
- Swap sugar for honey or maple syrup.
3. Chocolate Banana Bread
- Stir in ½ cup cocoa powder for a chocolatey twist.
4. Nutty Banana Bread
- Add ½ cup chopped walnuts or pecans for crunch.
6. Common Mistakes & How to Avoid Them
1. Bread Too Dry?
- Use very ripe bananas and do not overmix.
2. Bread Not Cooking Evenly?
- Bake in the center of the oven and check with a toothpick.
3. Too Dense?
- Make sure baking soda is fresh and don’t overmix the batter.
7. Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.
2. What if I don’t have brown sugar?
Use granulated sugar, but brown sugar adds more moisture.
3. Can I make this into muffins?
Yes! Bake at 350°F for 18–22 minutes in a muffin tin.
4. How do I keep banana bread moist?
Store in an airtight container and wrap in foil.
5. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour substitute.
6. Can I use oil instead of butter?
Yes! Use ½ cup vegetable oil for extra softness.
7. How do I make it dairy-free?
Use almond milk and coconut oil instead of butter and milk.
8. Why did my banana bread sink in the middle?
It was likely undercooked—bake a little longer next time.
9. Can I add a glaze?
Yes! A simple powdered sugar + lemon juice glaze works well.
10. How do I ripen bananas quickly?
Bake unpeeled bananas at 300°F for 15 minutes until blackened.
Enjoy your banana banana bread, and happy baking!