Mom’s Banana Bread – The Stay At Home Chef

Use up those overripe bananas sitting on the counter and turn them into a delicious loaf of banana bread. You only need 8 other ingredients and you probably already have them on hand. This easy-to-follow recipe delivers a perfectly moist and flavorful loaf every time. Enjoy it plain, add in chopped nuts or chocolate chips, or turn it into mini loaves for gifting.

We also have a whole wheat version that uses coconut oil, greek yogurt, and honey.

We’ve kept things simple and classic in this recipe. While vegetable oil produces a more moist loaf, it can feel greasy and heavy. For this one, we use melted butter instead. You still get a moist loaf without the grease factor. It won’t stay moist for as many days, but let’s be honest, when does a loaf of banana bread ever last for more than a few days without getting eaten?

Ingredient Notes

• Bananas: Use overripe bananas for the best flavor and natural sweetness. You’ll need about 2 medium bananas to get 1 cup of puree. Mash them thoroughly before adding to the batter.
• Brown Sugar: You can use either light or dark brown sugar, but dark will give a deeper flavor.
• Butter: Melt the butter before mixing it in.
• All-Purpose Flour: Use either all-purpose or bread flour in this recipe. Don’t try and make substitutions or experiment with other flours.

Add-Ins

Our banana bread is delicious on its own, but if you’re looking to switch things up, try adding 1 to 2 cups of chopped walnuts or pecans for a little crunch. You can also mix in the same amount of chocolate chips—because banana and chocolate are a match made in heaven!

Glass pans heat more slowly than metal, which means your bread will bake more evenly, but it may take slightly longer. If you’re using a glass loaf pan, you may need to increase the baking time by 5 to 10 minutes.

Dark-colored metal pans absorb more heat and can cause your bread to bake faster and brown more on the outside. Reduce the oven temperature by 25°F and start checking for doneness around the 45-minute mark to prevent overbaking.

Light-colored metal pans distribute heat more evenly and are less likely to overbrown the edges of your bread. Stick to the regular baking time of 50-60 minutes.

Mini Loaves

For mini loaves, use 4 to 6 mini loaf pans that are approximately 5×3 or 6×3 inches in size. Be sure to grease each pan or line them with parchment paper to prevent sticking. The batter should be divided evenly among the pans, filling each about two-thirds full.

For baking, reduce the oven temperature to 325°F and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean or with just a few moist crumbs, the loaves are ready. If needed, bake for an additional 5 minutes, checking frequently to avoid overbaking.