Banana Bread Blast
Get ready to elevate your banana bread game with this irresistible Banana Bread Blast! Bursting with the natural sweetness of ripe bananas and enhanced by a hint of warm cinnamon, this recipe strikes the perfect balance between moist texture and rich flavor. The combination of granulated and brown sugars adds depth, while optional mix-ins like crunchy walnuts or melty chocolate chips take it to the next level. With just 15 minutes of prep time, this easy-to-make treat bakes to golden perfection in under an hour, filling your kitchen with comforting aromas. Whether enjoyed for breakfast, as a snack, or a decadent dessert, Banana Bread Blast is a guaranteed crowd-pleaser. Plus, it’s perfect for using up overripe bananas in the most delicious way possible!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- 0.5 cup walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy release.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
Melt the butter in a microwave or on the stovetop, then let it cool slightly before adding it to the bananas. Mix well.
Stir the granulated sugar, brown sugar, eggs, and vanilla extract into the banana mixture until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Stir in the milk to loosen the batter and add in the optional walnuts or chocolate chips if desired.
Pour the batter evenly into the prepared loaf pan and spread it out with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve Banana Bread Blast warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 33.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
