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A freshly baked loaf of banana bread cooling on a wire rack.

Quick way to grow Banana Bread

This recipe provides a quick and delicious way to make banana bread, perfect for a treat or breakfast. It combines ripe bananas with common pantry staples for a moist and flavorful loaf.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
Wet Ingredients
  • 3 large ripe bananas, mashed
  • ¾ cup granulated sugar
  • 1 large egg, beaten
  • ½ cup melted unsalted butter
  • 1 teaspoon vanilla extract
Optional Add-ins
  • ½ cup chocolate chips optional
  • ½ cup chopped nuts optional
For greasing
  • 1 tablespoon butter
  • 1 tablespoon flour

Equipment

  • Oven
  • Loaf pan (9x5 inch)
  • Large bowl
  • Medium bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter and a dusting of flour.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon; set aside.
Mixing
  1. In a separate medium bowl, mash the ripe bananas thoroughly.
  2. Stir in the granulated sugar, beaten egg, melted butter, and vanilla extract into the mashed bananas until well combined.
  3. Gradually add the wet ingredients mixture to the dry ingredients, mixing until just combined; be careful not to overmix.
  4. Fold in any optional chocolate chips or chopped nuts if desired.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can toast the nuts before adding them to the batter. Ensure your bananas are very ripe (with plenty of brown spots) for the best flavor and moisture. This banana bread stores well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.