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Recipe: Banana Bread

ByJenn Giam Smith

Banana Bread is a classic! Everyone has their own recipe/version and this one is mine. I like to use a lot of bananas in mine, and I like a combination of brown and white sugar. It makes this bread softer and you definitely get the banana taste.

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banana bread on a cutting board partially sliced

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Banana Bread is a classic! Everyone has their own recipe/version and this one is mine. I like to use a lot of bananas in mine, and I like a combination of brown and white sugar. It makes this bread softer and you definitely get the banana taste.

Before you get started…

I will warn you, banana bread takes a good amount of time to bake (depending on your oven, it could take 1 to 1.5 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold and is totally worth the time).

ENJOY and Share! 

Let me know how your banana bread turned out! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food.

If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Try these other fruit/veg breads and muffins for a change-up:

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Banana Bread

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Banana Bread is a classic! Everyone has their recipe/version. This one uses brown & white sugar, LOTS of bananas (for the perfect banana flavor) and nuts are optional.

  • Total Time: 2 hours 5 minutes
  • Yield: 1 loaf 1x

Ingredients

Units Scale
  • 4–5 very ripe bananas
  • 1/3 cup melted unsalted* butter (cooled) (See note 1 for details)
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg (beaten)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • Pinch salt (See note 1 for details)
  • 1/4 cup chopped nuts of choice (optional)

Instructions

  1. Preheat Oven to 350° F
  2. Grease a 9 inch X 5 inch Banana Bread Pan (See note 2 for details)
  3. In a mixing bowl, mash (or blend with a hand mixer) the bananas with the egg, sugar, vanilla, and butter
  4. Add the flour, baking soda, and salt, then carefully continue mixing until blended together, be careful not to over mix or it will be chewy.
  5. Bake for 1 to 2 hours or until a skewer inserted into the middle comes out clean. (See note 3 for details)
  6. Carefully, remove from the Pan and let cool on a cooling rack.

Equipment

Notes

  1. If you use salted butter, skip this step
  2. You could also use a muffin/cupcake pan
  3. If you use a muffin/cupcake pan cooking time will be closer to 30-45 minutes.
  • Author: Jenn Giam Smith
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 2383.14
  • Sugar: 222.63
  • Sodium: 1408.86
  • Fat: 69.3
  • Saturated Fat: 41.13
  • Carbohydrates: 422.76
  • Fiber: 18.87
  • Protein: 31.47
  • Cholesterol: 326.36

Did you make this recipe?

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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