This banana bread is a staple at our home. We make it practically weekly or bi-weekly at least. Making the batter takes minutes and the bread is wonderfully moist and buttery soft. To make it, all you need is a handful of basic ingredients, a bowl and a whisk. No mixer is required. I find that using a mixer ruins the delicate texture of the banana bread due to easy over-mixing. And if you can't whisk the bananas - they aren't overripe enough. Overripe bananas make the most flavorful banana bread. That's the key to making the best banana bread that anyone will love.
Another important thing with this banana bread recipe is the baking time. Over-baking the bread will cause it to lose moisture. This bread is very moist if baked just right. I would recommend checking for doneness early the first time around as everyone's oven bakes differently. But once you know how it bakes in your kitchen, you can just go by time. I normally start preheating my oven at the same time as I start preparing the batter. I am done with the batter way before the oven is preheated and that's when I put the pan in the oven. Setting the timer to 55 minutes at this point gives me perfect results.
Unlike most banana bread recipes out there, there is no vanilla in this recipe. I find that if you use really ripe, even overripe bananas, there will be plenty of flavor. Vanilla will only compete with banana flavor. If you insist though, feel free to add a teaspoon.
Ingredients
- 3 bananas (very, very ripe, even overripe)
- 1/2 cup butter (unsalted)
- 2 eggs
- 1/2 cup sugar (increase to 3/4 cup if you like your banana bread sweeter)
- 1 Tbsp lime juice (or lemon juice)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt (or kosher salt)
Instructions
- Soften butter by letting it sit at room temperature for a few hours, or microwave for 20-30 seconds, until soft but not melted. Add the sugar and cream the two together with a hand whisk, about 30 seconds.
- Add the eggs, bananas and lime juice. Whisk for a little more, until all the ingredients are combined. The bananas should be soft enough to be easily broken up with a whisk.
- Mix the flour, baking soda, baking powder and salt in a separate bowl. Add to the creamed banana mixture and combine using the whisk.
- Grease a bread pan with some butter. Pour in the banana bread mixture, scraping every last bit of it from the bowl. A rubber spatula is best for this task.
- Transfer the pan into an oven preheated to 350F and bake for 50 minutes or until a wooden stick come out barely clean. Do not over-bake as that will result in reduced moistness. Tip: I often start preheating the oven at the same time as I start preparing the batter, which only takes minutes. I place the pan in the not fully preheated oven and set the time to 55 minutes, which gives me perfect results.As they say, everyone's oven bakes differently, so your timing may slightly vary.
Nutrition
Emos
No words for me to describe your recipe.
I have more than 5 different recipes but this one is exceptional.
I urge those who like spice to add:
Turmeric and ginger. Not too much. Then add a chocolate chip!!!!!!!!!!
Thank you Victor
Victor @ Taste of Artisan
You are very welcome, Emos. Happy baking!
marlene
Just made this recipe and can’t thank you enough
Victor @ Taste of Artisan
You are very welcome. Happy baking!
Patricia
Can some AP flour be substituted with whole wheat flour?
How many grams (or ounces) of banana should be used for this recipe? (I've used other recipes calling for number of bananas, but the center of bread doesn't cook thoroughly when the outer is done and needs to come out of oven, only to then realize afterward that the banana proportion was too much). Thank You!
Victor @ Taste of Artisan
Yes, it should be fine with WW flour. As far as banana weight goes, I'd say about 250-300 grams.
Patricia
Thank you, Victor!.....impeccable timing:)....I was just prepping ingredients to bake in the morning. Keep you posted with results. Cheers! ~ Patricia
Victor @ Taste of Artisan
You are welcome, Patricia.
Jimmy
Since I had some leftover bananas and just made a great tasteofartisan baguette recipe a few days ago, I gave this a shot today. Didn’t have a proper bread pan so I used a glass dish and cooked for less time. Fast recipe and GREAT FLAVOR! Thanks!
Victor @ Taste of Artisan
Thanks for your feedback, Jimmy. Glad you liked it. It's our family's favorite banana bread recipe. It has been for many years.
Shauna
This banana bread is very good, the flavor isn't overpowering and my family loved it! I made two loaves and gave one to our friends. They loved it too. I will make this again for sure!
Victor @ Taste of Artisan
So happy to hear that. Thanks for the feedback.
Angela
Have just gone to make this banana bread a second time in a week as everyone has been asking for more. SO delicious! THANK YOU!
Victor @ Taste of Artisan
You are very welcome.
Andrea
Hi Victor, I just wanted to say that I made banana bread following your recipe and it turned out so good that I made another one the following day. I used half a cup of sugar and it was plenty sweet, I don’t think it needs more. Anyway, this a great recipe that will go into my recipe box. Have a great day!
Victor @ Taste of Artisan
Thanks for sharing your feedback, Andrea. Glad to hear that you liked my banana bread recipe.
ern maitim
I just love this banana bread recipe. Just what I was looking for. What I do is make several slices and toast them on a panini press. Yum!
Victor @ Taste of Artisan
You are very welcome, thank you for your feedback.