Beginner-Friendly Banana Bread: Perfect for Fall Baking

Don't let those overripe bananas go to waste!

As the fall season approaches, there's nothing better than filling your home with the warm, comforting aroma of freshly baked banana bread.

This recipe is not only incredibly easy to make but also perfect for beginners. With just a few simple ingredients, you can transform those old bananas into a delicious, moist loaf that's perfect for cozy mornings or afternoon treats. So, grab those bananas and get ready to bake—it’s easier than you think!

What You’ll Need:

To whip up this delicious and easy banana bread, here’s what you’ll need:

• 3 ripe bananas – the riper, the better!

• 1/3 cup melted butter – for that rich, moist texture

• 3/4 cup sugar – or 1/2 cup for a less sweet version

• 1 egg, beaten – to bind everything together

• 1 teaspoon vanilla extract – adds a warm, sweet flavor

• 1 teaspoon baking soda – helps the bread rise perfectly

• Pinch of salt – to balance the sweetness

• 1 1/2 cups all-purpose flour – the base of your bread

Tools:

• Mixing bowls – one for wet ingredients, one for dry

• Fork or potato masher – to mash the bananas

• Whisk – for combining ingredients

• 9x5-inch loaf pan – for baking

• Spatula – to scrape every last bit of batter into the pan

• Toothpick – for testing doneness

• Cooling rack – to cool the bread once baked

Now that you’ve got everything ready, let’s get baking!

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Beginner-Friendly Banana Bread

Yield 8-10

Author Kim Alexander

Prep time

10 Min

Total time

10 Min

Cook modePrevent screen from turning off

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar (can reduce to 1/2 cup if you prefer less sweetness)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
2. Mash the bananas in a mixing bowl using a fork until smooth.
3. Stir in the melted butter into the mashed bananas.
4. Mix in the sugar, egg, and vanilla extract until well combined.
5. Sprinkle the baking soda and salt over the mixture and stir in.
6. Add the flour to the mixture and gently stir until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the bread in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Notes

Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.

Don’t Overmix the Batter: Once you add the flour, gently fold the ingredients together. Overmixing can lead to dense, tough bread.

Check for Doneness Early: Ovens can vary, so start checking your bread at the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, your bread is done.

Add Mix-Ins for Variety: For extra flavor, consider adding a handful of chocolate chips, nuts, or even a swirl of peanut butter to the batter.

Let it Cool Completely: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.

Store Properly: Keep your banana bread wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and delicious for up to 3 days. You can also freeze it for longer storage.

Serve Warm: For the ultimate treat, warm up a slice in the microwave for a few seconds and enjoy with a pat of butter.

Nutrition Facts

Calories

274

Fat

8.63 g

Sat. Fat

5.12 g

Carbs

46.76 g

Fiber

1.78 g

Net carbs

44.98 g

Sugar

24.26 g

Protein

3.67 g

Sodium

211.43 mg

Cholesterol

40.8 mg

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