Need An Easy Banana Bread Recipe? Try Out Ours!
Let us guess – you have a bunch of ripe bananas and you’re thinking to yourself “uh, what do I do with these?” Banana bread. That’s what you do with those. Specifically, you should make a banana bread that is easy to create, tastes great, and isn’t full of extra ingredients. Sound good? Then good thing you are here!
We really love banana bread but we were always a little turned off by how much butter or white sugar some of the recipes called for. So, we set out to modify and make our own recipe – utilizing the sweetness of the banana and honey.
Is it award-winning? Probably not. It is delicious? Absolutely! And while it’s not a completely classic banana bread recipe, it’s not all that different from the banana bread your grandma probably used to make. Ours comes out moist and tasty (and relatively healthy) every time so we think it’s worth a shot at making!
Easy Banana Bread Variations
Of course, there are a number of variations and substitutions to this banana bread recipe. However, don’t make too many because the whole point of this version is to be a simple recipe that cuts out the butter and sugar.
This recipe is for an easy banana bread but it can be modified to meet other dietary needs:
- For a gluten-free banana bread, you could try a gluten-free flour like buckwheat or almond. However, we haven’t tried buckwheat flour in this recipe. However, we have baked with buckwheat flour many times before (see buckwheat banana pancakes) so we tend to think it would seriously alter the banana bread. So, proceed with caution – if we do try it, we will let you know!
- For a dairy-free/vegan recipe, you could swap the eggs for an egg substitute and use agave syrup or maple syrup instead of honey!
- If you wanted to add a bit of extra texture or taste, you might consider adding a few chopped walnuts or even dark chocolate chips to the batter!
Banana Bread Recipe Need-to-Knows
Before you get baking your banana bread, here are a number of things to consider that we have learned along the way (for this recipe):
- The ripeness of the bananas will help to dictate the sweetness. If you use less-ripe bananas, you can always add a bit more honey but this is definitely up to personal preference.
- We really, really like using a silicone baking pan. The one we have is sturdy and still so easy to pop the bread out of. The top and sides brown evenly and we just couldn’t be happier – so if you are serious about baking other loafs, consider a silicone loaf pan if you don’t already have one!
Banana Bread Storing Tips
So, this might be a little embarrassing but because the recipe makes a smaller loaf we usually eat the whole thing within a single day. We just leave it on the cutting board and come back for a slice every so often. We can’t help it!
However, sometimes there is actually some banana bread left over that we need to store. We then usually just into a sealed Tupperware container. This way the loaf retains lots of the moisture for the next day or two. Because of the moisture level, it would actually freeze really well so long as you keep it in a good freezer bag.
As for re-heating, you could pre-slice it and then just pop a slice in the microwave or the toaster if you are heading out the door in the morning. It should regain its moisture and get back to a warm temperature! However, we don’t usually reheat (unless it was frozen) it since it tastes great cold.
- 3 medium-sized ripe bananas
- 2 eggs
- 1/4 cup of oil (we usually use coconut or sunflower oil)
- 3 tablespoons of honey (alternatively, you can use maple syrup)
- 1 teaspoon of vanilla extract
- 1 cup of flour
- 1 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Peel the bananas and mash in a bowl with a fork; set aside.
- In a second bowl, mix the oil, eggs, vanilla extract and honey with a whisk. If your bananas weren't fully ripe and/or you like it very sweet, feel free to add a little more honey.
- Combine flour, baking powder, baking soda, cinnamon, salt and briefly stir it with a spoon. Then, little by little add it to the bowl with the wet ingredients while whisking to avoid clumps.
- Add mashed bananas and mix well.
- If you don't have a silicone loaf pan, grease your pan to keep the banana bread from sticking.
- Pour the batter into your loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean. Baking time can vary noticeably depending on your oven. Therefore, we'd recommend keeping a close eye on the bread when making this recipe for the first time. After baking, let the bread cool for a few minutes before taking it out of the pan!
The loaf pan we use has a size of 9.5×4-inches and works really well for this amount of batter.
And there you have it – our recipe for a pretty quick and very easy banana bread! We love the fact that we have a recipe that doesn’t have a mountain of white sugar. It’s not perfect – but it is a sweet snack and a nice alternative to other baked goods! Let us know if you try it out!
As always, Keep It Simple,
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