Tips To Serve Banana Loaf Quick

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This incredibly moist and flavorful banana loaf recipe is a true crowd-pleaser. Perfect for breakfast, afternoon snacks, or even a sweet treat after dinner, it’s a fantastic way to use up overripe bananas. Plus, it’s incredibly easy to make, requiring no fancy equipment or complicated steps.


Banana Bread
Banana Bread

3 ripe bananas, mashed (about 1 1/2 cups)

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

    2. In a large bowl, cream together the softened butter and sugar until light and fluffy.

    3. Beat in the mashed bananas and eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

    4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

    5. Fold in the chopped nuts (if using) with a rubber spatula.

    6. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

    7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 230

  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 180mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 20g
  • Protein: 3g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This banana loaf recipe is not only delicious but also incredibly versatile. You can add in chocolate chips, streusel topping, or even swirl in some peanut butter for a twist. It’s a fantastic recipe to keep on hand for whenever you have ripe bananas that need to be used up.

    Frequently Asked Questions (FAQs):

    1. Can I use brown sugar instead of granulated sugar?

    Yes, you can definitely substitute brown sugar for granulated sugar in a 1:1 ratio. Brown sugar will add a slightly deeper molasses flavor to your banana bread.

    2. My bananas aren’t very ripe. Can I still use them?

    You can use bananas that aren’t quite ripe, but the loaf won’t be as sweet or flavorful. You can try ripening them quickly by placing them in a brown paper bag with an apple for a day or two.

    3. My banana loaf turned out dry. What went wrong?

    There are a few reasons why your banana loaf might have turned out dry. You may have overbaked it, so be sure to check it with a toothpick before removing it from the oven. Alternatively, you might not have used enough mashed bananas.

    4. Can I make this recipe gluten-free?

    Yes, you can easily make this recipe gluten-free by using a gluten-free flour blend. Just be sure to choose one that is specifically designed for baking.

    5. How long can I store banana loaf?