Are you looking for the best banana bread recipe for classic banana bread? This recipe is simply, easy and a huge hit in our house. Banana bread is so versatile, I eat it for breakfast, a snack or bake it to bring to neighbors and friends.
It never fails, if I walk past a bunch of over ripe bananas on the kitchen counter I immediately get a craving for homemade banana bread. I imagine the sweet smell of warm bread filling the house and bringing the kids running to the kitchen for a taste. The hardest part is waiting an hour for it to bake.
Over the weekend, I made a fresh loaf of homemade banana bread and within 15 minutes of putting it in the oven the house was filled with a delicious scent. “Is is ready yet?” my daughter kept asking. After 55 minutes of baking, I pushed a long wooden toothpick into the center and it came out coated with sticky bits of dough. Since the toothpick should come out clean when the bread is baked all the way through, I put it back in the oven for 5-10 more minutes.
Once it baked, I set it on the counter to cool for about 10 minutes before I cut the first slice. Sophia and I were so excited to taste it, I cut into the loaf before I even took a picture. We ate two slices each before I even remembered I needed to take pictures for the blog! It was totally worth it to have that first slice, hot from the oven.
This recipe is the classic version of my Chocolate Swirl Banana Bread, adapted from Cooking Light. If you need an easy dessert to bring to book club, welcome a new neighbor or just for sharing with your family, pin this recipe or print it out now. So the next time you walk by those ripe bananas in your kitchen, you can bake a loaf of homemade banana bread!
This simple frittata recipe pulls double duty as a quick weeknight meal or savory breakfast.
- 1 1/2 cups all purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1 egg, slightly beaten
- Preheat oven to 350 degrees. Coat a loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, stir together flour, baking soda, baking powder and salt.
- In a large bowl, mix the mashed bananas, oil, sugar and egg.
- Add the dry mixture to the wet mixture and stir until just combined.
- Pour batter into prepared pan and bake at 350 degrees for 50-55 minutes (or until a wooden toothpick inserted into the center of the bread comes out clean),
- Allow to cool in the pan on a wire rack for 10 minutes before serving.