An easy banana bread that is incredibly soft, loaded with ripe bananas and spiced with cinnamon. This just takes under 20 minutes to make and serves you a perfect dessert anytime you want.
So, I guess now this is the time we say hi to fall as it is finally below 80ºF here. Fall is my favorite season, as always. When it comes to fall, I’d love to spare more time trying to bake more things than usual. Even when I’m short on time. This banana bread is one of them.
This banana bread has a nutty and buttery texture, loaded with tons of chopped walnuts, making it a perfect treat for breakfast. It is also spiced with cinnamon that gives this bread extra flavor. With fall coming upon us, a loaf of banana bread is a good way to say goodbye to summer and welcome to fall that is about spice season.
USE RIPE BANANAS
Using ripe bananas is the only requirement for making the best banana bread. You’ll know it’s the perfect time when there are some freckles appeared on the banana’s skin and the skins start to turn yellow, the fruits are becoming soft and mashy. It would be even better if you just let it ripe for a bit longer, when the skin becomes darker, and the fruit will almost crack down after you peel it. These ripe bananas that are considered as the natural sweetener, of course will add more richness and extra banana-flavor to your bread.
ADD IN NUTS OR RAISINS
I would say, adding in nuts or raisins is up on your choice. But honestly a good amount of nuts, like walnuts in this recipe will give the bread crunchiness and nutty flavor. This recipe is a very basic banana bread and nuts are a classic add-in to banana bread and I am sure that there are plenty of nuts that you can play with: pecans, walnuts, hazelnuts, cashews, raisins or even dried fruits. Get more creative and make this your own favorite recipe.
MORE MOISTURE IN BANANA BREAD
Personally, I like the moist banana bread. It is said that bread is considered to be dry, crusty and its texture should be airy. But for some kinds of bread like this easy banana bread, I love how moist it becomes after being removed from the oven! I use butter, eggs and combination of white sugar and brown sugar to make this bread moist and you can swap it for vegetable oil, buttermilk or plant-based milk like cashew or almond milk and 100% brown sugar instead of white sugar. It will help to keep your bread moisture, I promise!
If you make this recipe, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love to see your creations in the kitchen 🙂
More Quick Bread Recipes:
Easy Banana Bread
- 1/2 cup (113 g) unsalted butter, softened at room temperature
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) buttermilk*, room temperature
- 3 medium ripe banana, mashed
- 1 teaspoon (5ml) vanilla extract
- 2 large eggs
- 1 3/4 cups (228g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon (4g) ground cinnamon
- 1/2 cup (56 g) chopped walnuts or raisins, optional
- 1-2 banana slices, optional
- Preheat your oven to 350ºF/175ºC. Grease a 9x5-inch baking loaf pan.
- In a large mixing bowl of an electric mixer fitted with the whisk attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg, one at a time, followed by the mashed banana and vanilla extract. It is ok if the mixture has lumps in it.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Beat the banana mixture with half of the dry mixture on low speed until combined. Then add the buttermilk and keep on beating. Add the remaining dry mixture and keep beating on low speed just until fully incorporated, no flour remained. Avoid overmixing! Fold in the chopped walnuts if desired.
- Pour the batter to the prepared loaf pan and top with some banana slices as desired. Bake for 45-60 minutes, until a cake tester comes out clean.
- Remove the bread from the oven, let it sit in the pan for 10 minutes to help the loaf solidify. Remove the bread and cool completely on a wire rack.
- Serve the cake at room temperature. Store the cake in an airtight container in the fridge for up to 5 days. Wrap it tight and freeze it for up to 3 months.