Banana Bread Recipe
There is nothing better than a slice of warm banana bread. It is a favorite snack in our house, that is for sure. We always have extra bananas on hand, and they make a tasty treat when they are over-ripe. In fact, I usually freeze extra bananas just for use in my banana bread. This recipe is super-easy to follow and takes a little over an hour to make.
One thing to keep in mind with this banana bread recipe, the riper the banana, the better the bread. Seriously, you want ripe bananas for this bread!
My secret ingredient is key to putting this banana bread recipe over the top…I grease my loaf pan with virgin coconut oil. This little tip really makes a difference in the flavor of my banana bread. Once you use coconut oil, you won’t use anything else!
Also, like I tell my students, everything is better with butter. Do not substitute any other oil (think shortening, margarine, etc.) in this recipe for the butter!
To begin making this banana bread, gather the needed ingredients.
Ingredients:
-4 ripe bananas
-2 eggs
-1/2 cup (1 stick) unsalted butter, softened
-1 tsp. vanilla extract
-1 cup white (granulated) sugar
-2 cups all-purpose unbleached flour
-1/2 teaspoon sea salt
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-Coconut oil for greasing the bread pan
Directions:
Step One:
Begin with the secret ingredient – the virgin coconut oil – and grease a 9″ x 5″ loaf pan. I like to use stoneware loaf pans, but any metal or glass loaf pan will work too.
Preheat the oven to 350* F.
Step Two:
Place the 4 bananas in a large mixing bowl. Beat with a hand mixer, or mash with a fork until the bananas are almost liquified.
Step Three:
Add the softened butter, 2 eggs, and 1 teaspoon of vanilla to the bananas. Use the hand mixer and mix well.
Step Four:
Add the 1 cup of white sugar and use the hand mixer to combine.
Step Five:
Now, add the 2 cups of flour, 1/2 teaspoon sea salt, 1/2 teaspoon baking powder, & 1/2 teaspoon baking soda. Mix well.
Step Six:
Take the banana bread batter and pour it into the prepared loaf pan. Spread the batter evenly in the pan.
Step Seven:
If using a metal or glass pan, bake for 1 hour.
If using a stoneware pan like I use, bake for 1 hour and 10 minutes.
Step Eight:
After the banana bread has baked, remove the pan from the oven and place the pan on a cooling rack for 10 minutes.
When the 10 minutes are up, turn the loaf pan upside down over the cooling rack. If the pan was greased properly, the banana bread should easily slide out of the loaf pan. Turn the banana bread right-side up.
Let the banana bread cool for at least a half an hour (extremely hard, I know! The house smells AMAZING at this point!). If it isn’t allowed to cool properly, the bread will fall apart when it is cut.
Enjoy!
Banana Bread Recipe
The best banana bread recipe around with a secret ingredient to send this quick bread over the top! It is the last banana bread recipe you will ever search for!
- Prep Time: 15 minutes
- Cook Time: 1 hour to 1 hour & 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
Ingredients
4 ripe bananas
2 eggs
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose unbleached flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Virgin coconut oil for greasing the loaf pan
Instructions
Step One:
Begin with the secret ingredient – the virgin coconut oil – and grease a 9″ x 5″ loaf pan. I like to use stoneware loaf pans, but any metal or glass loaf pan will work too.
Preheat the oven to 350* F.
Step Two:
Place the 4 bananas in a large mixing bowl. Beat with a hand mixer, or mash with a fork until the bananas are almost liquified.
Step Three:
Add the softened butter, 2 eggs, and 1 teaspoon of vanilla to the bananas. Use the hand mixer and mix well.
Step Four:
Add the 1 cup of white sugar and use the hand mixer to combine.
Step Five:
Now, add the 2 cups of flour, 1/2 teaspoon sea salt, 1/2 teaspoon baking powder, & 1/2 teaspoon baking soda. Mix well.
Step Six:
Take the banana bread batter and pour it into the prepared loaf pan. Spread the batter evenly in the pan.
Step Seven:
If using a metal or glass pan, bake for 1 hour.
If using a stoneware pan like I use, bake for 1 hour and 10 minutes.
Step Eight:
After the banana bread has baked, remove the pan from the oven and place the pan on a cooling rack for 10 minutes.
When the 10 minutes are up, turn the loaf pan upside down over the cooling rack. If the pan was greased properly, the banana bread should easily slide out of the loaf pan. Turn the banana bread right-side up.
Let the banana bread cool for at least a half an hour (extremely hard, I know! The house smells AMAZING at this point!). If it isn’t allowed to cool properly, the bread will fall apart when it is cut.
Enjoy!
Many Blessings,
