Banana Bread
My daughter and I had some alone time today, and we decided to make a loaf of banana bread. We had a great time laughing, making a mess, and creating the best banana bread I have ever made. I was really impressed with how well my daughter bakes–she’s a natural. This easy banana bread recipe was fun to make and lasted less than 24 hours in our house!
Banana Bread
Ingredients:
- 1 cup of flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas
- 1 egg, room temperature
- ¼ cup of white sugar
- ¼ cup of brown sugar
- ¼ cup butter, melted
- ½ tsp vanilla extract
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- ½ cup walnut pieces
How to Make Banana Bread:
Preheat the oven to 350 degrees. Grease and flour an 8-inch loaf pan.
Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove into a large bowl and mix thoroughly.
In another bowl, beat bananas, egg, sugar, butter, vanilla, cinnamon, nutmeg, and cloves together with a hand mixer or stand mixer.
Slowly add the dry ingredients to the wet ingredients, and mix well.
Add walnuts and stir.
Pour ingredients into the prepared loaf pan.
Bake in the oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove from the oven and let it cool for a few minutes before placing it on a wire cooling rack. Enjoy.
Equipment
- 8-inch Loaf Pan
Ingredients
- 1 cup of flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas
- 1 egg room temperature
- ¼ cup of white sugar
- ¼ cup of brown sugar
- ¼ cup butter melted
- ½ tsp vanilla extract
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- ½ cup walnut pieces
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8-inch loaf pan.
- Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove into a large bowl and mix thoroughly.
- In another bowl, beat bananas, egg, sugar, butter, vanilla, cinnamon, nutmeg, and cloves together with a hand mixer or stand mixer.
- Slowly add the dry ingredients to the wet ingredients, and mix well.
- Add walnuts and stir.
- Pour ingredients into the prepared loaf pan.
- Bake in the oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before placing it on a wire cooling rack. Enjoy.
Your banana bread looks so good…like my grandma just made it!
Your banana bread looks so good…like my grandma just made it!
Your banana bread looks so good…like my grandma just made it!
You have just reminded me that I have some ripe bananas in the freezer. Banana breads are very comforting!
I was just thinking about making banana bread last night but I didn’t, and looking at your yummy looking pics is making me sad that I didn’t. =(
That looks soo good! I was going to make this with your recipe, but then I remember that I didn’t have any bananas. but theres always next time.
This sounds delicious. I think the smaller loaves bake more evenly…yours look perfect! Can’t wait to try it.
Nice looking banana bread!
I made a large loaf using your recipe this evening. I doubled it at your suggestion. I accidentally used a 1/2 tbsp measure instead a 1 tsp measure for the spices, but it turned out great anyway. The extra spice didn’t make as much difference as I worried it might. The bread was fantastic, even the next day (which is as long as it lasted).
Thanks for the great recipe.
I made the banana bread and told myself that I could only have one slice. 5 out of 6 slices in one sitting later, I can now say that this is the best banana bread that I’ve ever made. Thanks for the recipe!
I made this tonight on a whim because I wanted to use up my last two browning bananas. I prepared it exactly as you listed (except that I subbed chocolate chips for the nuts) and it turned out DELICIOUS! I like that the bread is super dense and moist. Thanks for sharing this recipe!
This was delicious! You forgot to mention sugar in the directions part, but it was easy enough to figure out. I will make this one again.
Just made this and ate a piece with a little butter on it…heaven in your mouth 🙂
Thanks for the delicious recipe! I only had two overripe bananas, and your recipe came up in a google search. I liked the smaller bread size, actually. I made it in a Pyrex loaf dish, which is on the smaller side. I did have to bake it for closer to 50 minutes, but it could be because I made it in the convection oven. Oh! And I replaced the egg with a ground flaxseed/water combo. My co-workers are currently loving it! Thanks!
I made this bread last night and it received a rapturous response. Truly delicious. Also much lighter than previous banana breads I have made. This will become a firm favorite. Thank you!
Omg!! I just made this and it was great…I’m trying to control myself so I don’t eat it all..great recipe! I didn’t add the nuts or cloves though .
Hi! I came upon this recipe and had to try it out. I put them in muffin tins instead and since it was a dark pan I decrease the temp by 25 degrees and baked for 20 mins. Came out perfect. This is a keeper. Thank you for sharing this.