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Recipe of the Week: Classic Banana Bread

Total: 1 hour 15 minutes Servings: 8-10 Difficulty: Easy

This classic banana bread recipe has been a family favorite for generations. The secret to its moist texture is using very ripe bananas and just the right amount of butter. It's perfect for breakfast, as a snack, or even as a simple dessert when warmed and served with a scoop of vanilla ice cream.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 3 medium very ripe bananas, mashed (about 1½ cups)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in mashed bananas and nuts (if using) until just incorporated.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips & Variations

  • For extra moist bread: Add 1/4 cup of sour cream or Greek yogurt to the batter.
  • For a sweeter bread: Increase the brown sugar to 1 cup or add 1/2 cup of chocolate chips.
  • Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.
  • For muffins: Divide batter among 12 muffin cups and bake for 20-25 minutes.

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