Banana Bread

Jul 26, 2021

Banana Bread

Got some ripe bananas and don’t know what to do with them? Let’s make some Banana Bread! This recipe is very easy to make and you probably have all the ingredients at home. So let’s get started!
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I am that person who purposely buys too many bananas at the grocery store so that in a week or two, I just *have* to make banana bread…. Whoops…. Banana bread is something we have on repeat at our house. There is never a bad time to eat banana bread! There are many banana bread recipes out there and you might find it hard to choose one! I felt the same way, so I created my own! What makes my recipe unique? First, my recipe uses 5 ripe bananas, making the bread super flavorful and the perfect texture. It uses butter and brown sugar, which adds richness and I feel creates the perfect crumb! But I think my favorite part is the crunchy top crust of the bread due to a little sugar sprinkled on top.

I prefer to bake banana bread in mini loaf pans. These are perfect for storing or gifting to others! AND if you have a picky eater (*cough cough* my husband) you can change the mixins (chocolate chips or nuts) for each loaf! My husband doesn’t like chocolate (weirdo) so I only fold chocolate chips in 2 of the mini loaves. I also have a nut allergy, so sometimes I will only add nuts to a few of the mini loaves if I am making it for others. Simply divide the batter among 4 mini loaves, then fold in whatever mixins you would like. You can find some great mini loaf pans here. If you are not making it with mini loaves, you can use an 8x8 pan or a regular loaf pan, but the baking time will increase. No worries, the amazing flavor will remain the same!

Banana Bread


  • 1 Stick Melted Butter
  • 1 Cup Packed Brown Sugar
  • 2 Large Eggs at Room Temperature
  • 2 Teaspoons Vanilla Extract
  • 5 Medium Sized Ripe Bananas
  • 1 3/4 Cups All-Purpose Floor
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt or Kosher Salt
  • 1/4 Teaspoon Cinnamon
  • 2 Tablespoons Coarse Sugar or Cane Sugar (Optional)
  • 1/2 Cup Mini Chocolate Chips or Pecans or Walnuts (Optional)


  1. Preheat the oven to 350ºF and spray your baking pan with nonstick spray or line it with parchment paper. I love using mini loaves for this recipe, however, if you don’t have mini loaf pans, an 8x8 pan or loaf pan will work fine but you will have to increase the baking time.
  2. In a small bowl combine the dry ingredients (1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon). Whisk them together, then set aside.
  3. In a large bowl combine 1 stick of melted butter, 1 cup packed brown sugar, 2 eggs, and 2 teaspoons vanilla extract. Use a hand or stand mixer to combine.
  4. Add the dry ingredients to the wet and use a hand mixer to combine.
  5. Use the bowl from the dry ingredients (don’t dirty another bowl) to mash the bananas. I like to just use the hand mixer to quickly do this.
  6. Fold in the mashed bananas and other mixins you prefer (chocolate chips or nuts) until just combined- or if you are changing the mixins for each mini loaf, you can do that in the individual pans.
  7. Divide the batter among loaf pans. Mine usually fits perfectly in 4 mini loaf pans. Sprinkle the top with coarse sugar or granulated sugar. I love the texture this creates when the bread is done baking!
  8. Bake for about 30-35 minutes for mini loaf pans, 45-50 minutes for a 8x8 pan, or 60-65 minutes for a regular loaf pan. Bake until a tester in the center comes out clean.
  9. Store at room temperature for up to 3 days.. If it even lasts that long ;)