Easy Banana Bread Recipe

Banana bread has a weird place in our kitchen.

We love it, but rarely have bananas to make it with. Because it’s something you want overripe bananas for, going out and buying bananas specifically for banana bread isn’t really something we consider. We’re very spur-of-the-moment with regards to food – when one or both of us is craving something, we want to make it RIGHT THEN.

Also, we disagree on what to put in it. Although we both agree that this recipe – based on the one my mother always made when I was a kid – is the best one out there, we disagree on raisins vs nuts. I am firmly in the raisins camp – tons of them, please! I’m not a fan of nuts in my banana bread, because I like enjoying the smooth, moist texture WITHOUT crunch.

My husband, on the other hand, is vehemently against putting raisins in baked goods, period. He loves them on their own, or in trail mix… just not in anything where they can soak up liquid. Says he:

“I like raisins, and I like grapes, but nothing in-between. The raisins get soggy and gushy, get stuck to your teeth which completely ruins the texture and even flavor. Also, are you REALLY sure that one isn’t rat poop?”

Ah well. If he wasn’t a bit weird, I wouldn’t have married him.

This recipe is a great base recipe. Use raisins, or don’t. Use dried cranberries, or walnuts, or whatever else you’d like in banana bread… or just leave the extras out entirely, and enjoy it as a plain – but SO tasty! – banana bread.

Oh, and unlike the vast majority of the baked good recipes I post… you can make this in a bowl, with a wooden spoon. No mixer required!

Easy Banana Bread Recipe

3 large bananas, mashed*
1/4 cup butter, melted
1 egg
1 cup sugar
1 1/2 cups flour
1 tsp baking soda
Nuts and/or raisins, optional **

Preheat oven to 375 F. Grease 1 regular/large loaf pan, or about 3 mini loaf pans.

Mix together bananas, butter, egg and sugar until smooth. Add flour, baking soda, and nuts and/or raisins if you’ll be using them. Mix until everything is well combined.

Pour batter into greased pan. Bake for about 1 hour, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.

* Use VERY ripe bananas. If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer. The peel will go black, the the bananas will be perfect!

** I like a ton of raisins, and will usually use about 1 cup of dark raisins. As far as nuts go, I prefer wlanut, but feel free to substitute. Use 1/2 – 1 cup of nuts, or 1/2 cup each of nuts and raisins. Have fun with it!

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