Very Banana Bread
Discover the ultimate comfort with this "Very Banana Bread" recipe, a moist and flavorful treat that's bursting with the natural sweetness of four overripe bananas. Perfectly balanced with melted butter, brown and granulated sugars, and a hint of warm cinnamon, this classic quick bread is irresistibly soft yet sturdy enough for slicing. Optional add-ins like crunchy walnuts and melty chocolate chips make it customizable for every palate. With just 15 minutes of prep time and a golden hour in the oven, this homemade banana bread is ideal for breakfast, snacking, or dessert. Serve it warm or at room temperature for a crowd-pleasing bite, and enjoy leftovers for up to three days when stored properly. Whether you're a banana bread enthusiast or looking to rescue those overripe bananas, this recipe is sure to deliver.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large overripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork or potato masher until smooth.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract, and whisk until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually mix the dry ingredients into the wet ingredients, folding gently to combine. Do not overmix.
If using, fold in the chopped walnuts and/or chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 39.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 359 mg | 8% | |
*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.
