Joy's Easy Banana Bread - Perfect Homemade Recipe
This easy banana bread recipe is moist, flavorful, and made with simple ingredients. Perfect for using up overripe bananas, this homemade loaf has a soft, buttery texture and a rich banana flavor. Whether enjoyed plain or with add-ins like nuts or chocolate chips, this classic treat is perfect for breakfast, snacks, or dessert.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Toothpick (for doneness check)
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- ⅓ cup vegetable oil or melted butter for extra richness
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas about 3-4 bananas
- Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips
- ½ cup dried cranberries or blueberries
Instructions
- Prepare the Ingredients:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Mix the Batter:
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk eggs, vegetable oil, vanilla extract, and mashed bananas until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in any optional add-ins (nuts, chocolate chips, or dried fruit).
- Bake the Banana Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas (black-spotted or mostly black) for the best sweetness and flavor.
For extra moisture, substitute ½ cup sour cream or yogurt instead of oil.
Freeze ripe bananas for later use by peeling and storing them in a sealed bag.
Storage: Keep at room temperature for 3-4 days, refrigerate for up to a week, or freeze for up to 3 months.
For extra moisture, substitute ½ cup sour cream or yogurt instead of oil.
Freeze ripe bananas for later use by peeling and storing them in a sealed bag.
Storage: Keep at room temperature for 3-4 days, refrigerate for up to a week, or freeze for up to 3 months.