Classic Banana Bread is the best and I wish it would magically appear in my kitchen every day. Although, banana bread is so easy to make that it would seem like it appears by magic. It’s a classic bread that takes only a few minutes to prepare and tastes amazing every time. Try it with some butter, vanilla ice cream, or grab a slice on your way out the door.
Banana bread is my far my husband’s favorite sweet bread. I think it’s a favorite for so many people because it takes us back to the childhood at first bite.
Nothing beats this soft, moist, sweet bread fresh from the oven. It’s a perfect addition to the cup of coffee in the morning, a perfect after-school snack, and a perfect dessert if you add a scoop of vanilla ice cream on top.
Banana bread also makes a great “grab and go” breakfast on weekday morning. If you slice the bread and wrap in slice individually, you will have an easy breakfast for the whole week.
But you know what is my favorite thing about bananas? They are so EASY to make, all you need is a whisk, a fork, and a bowl. NO need to take out the mixer. Just 5 minutes of mixing the ingredients and off to the oven it goes. After about an hour of baking, you will be enjoying fresh, delicious banana bread.
HOW TO STORE BANANA BREAD
Baked banana bread can be kept at room temperature, in the refrigerator, or frozen. Bread can also be sliced or stored whole.
If you know you will eat it within a couple of days, you can easily store it at room temperature for 2-3 days. Just make sure to cover it air-tight so it doesn’t dry out.
In the refrigerator, it will last much longer. Make sure to cover the bread air-tight and store it for 5-7 days.
Banana bread can easily be frozen whole or in slices.
HOW TO FREEZE BANANA BREAD
Make sure that banana bread is cooled completely before baking.
Bread can be sliced or frozen whole. Quick sweet breads are more moist so I like to place a slice of parchment paper in between each slice to keep them from sticking together.
Place bread in a large zip-lock freezer bags and let the air out. Place the bag in a freezer.
You can also wrap bread in saran wrap first, before placing it into a freezer bag, to ensure that no air gets to the bread.
Defrost the bread on the counter top. Slices of bread will take minutes to defrost.
MAKE BANANA MUFFINS FROM THIS RECIPE
You can easily turn this banana bread into muffins. It’s as simple as portioning the batter into a muffin pan instead of baking it in a bread pan.
This recipe will get about 10-12 muffins. I did say “about” because this is one of those bread recipes where amount is never exact. It highly depends on the size of bananas and whether nuts are added or not. You may even want to add extra nuts, which will increase amount of batter.
So to make the muffins, prepare the batter the same way as the bread. Line muffin pan with liners if you wish or grease the muffin pan. Then divide the batter among the muffin cups, filling them 3/4 of the way.
Bake muffins for about 30 minutes. Start checking for doneness after 25 minutes either by touch or with a toothpick.
You can even prepare a quick streusel crumb topping for these muffins.
SOME MORE SWEET BREAKFAST RECIPES
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It’s a classic banana bread that takes only a few minutes to prepare and tastes amazing every time.
- 1/2 cup unsalted butter melted
- 1 cup white granulated sugar
- 2 eggs room temperature
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 medium bananas
- 1 cup chopped walnuts
- 1 tsp cinnamon optional
Preheat oven to 350° and grease a bread baking dish.
Mash bananas with a fork in a large mixing bowl. Leave a few little lumps.
Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
Add flour, baking soda, cinnamon, and salt and gently whisk until the batter is smooth and everything is evenly combined.
Fold chopped walnuts to the batter.
Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
Do a toothpick check and if need to bake longer, bake a few more minutes if needed.
Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.