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How To Make Banana Bread

Here is a very basic and delicious recipe for delicious banana bread that takes all of 10 minutes to put together. No mixer needed!


  • Cooking spray
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 medium bananas, very ripe
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips (optional)


  • 1 8×5-inch loaf pan
  • Parchment paper
  • Large bowl
  • Whisk or fork, if making by hand
  • Stand mixer or hand mixer, if not making by hand
  • Spatula

How To Make Banana Bread Step By Step


Step 1: Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and preheat oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting excess hang over the long sides to form a sling. Spray inside with cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

Step 2: Melt the butter. Melt the butter in the microwave or on the stovetop over low heat. → Alternatively, for a more cake-like banana bread, soften (but do not melt) the butter and cream with sugar in a stand mixer in the next step.

Banana Bread

Step 3: Combine the butter and sugar. Combine melted butter and sugar in a large bowl and whisk until combined. (Or beat softened butter and sugar in mixer until fluffy.)

Step 4: Add the eggs. Crack the egg into the bowl. Whisk until completely mixed and the mixture is smooth.

Step 5: Add milk and vanillin. Whisk the milk and vanilla in the batter.

Step 6: Mash in the bananas. Peel the banana and put it in the bowl. Using the end of a whisk or a dinner fork, mash them into the batter. Leave the banana as chunky or smooth as you like. If you prefer a perfectly smooth banana bread, mash the bananas individually until no more lumps remain, and then add them to the batter.

Step 7: Add the flour, baking soda, and salt. Measure flour, baking soda and salt in a bowl. Switch to using a spatula and stir gently until ingredients are barely combined and no more dry flour is visible.

Step 8: Fold in the nuts or chocolate, if using

. Last but not least, sprinkle the nuts or chocolate over the batter and fold them in gently.

Step 9: Pour the batter into the pan. Using the spatula to scrape all the batter out of the bowl, pour the batter into the prepared loaf pan. Grease the top of the batter.

Step 10: Bake for 50 to 65 minutes. Bake until the top of the cake is dark brown, with some of the yellow interior peeking through and a toothpick or cake tester inserted in the center comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas – about 50 minutes and then start checking every 5 minutes.

Step 11: Cool in the pan for 10 minutes. Set loaf still in pan, on wire cooling rack. Let it cool for 10 minutes – this helps solidify the loaf and makes it easier to remove from the pan.

Step 12: Remove from pan and cool another 10 minutes. Holding the parchment paper sling, lift the loaf out of the pan and place on a cooling rack. Refrigerate for another 10 minutes before slicing.


Banana muffins: To make muffins, line a muffin tin with paper liners and fill each cup about 3/4 full, and check after 20 minutes. Makes 8 to 10 muffins.

Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap bread in plastic wrap and then aluminum foil and freeze for up to 3 months.

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