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  • Writer's picturechefalisonbiebs

Banana Bread

Banana bread is classic, delicious, and easy to prepare for a quick breakfast or a light snack with a cup of tea or coffee.

I have been making banana bread for as long as I can remember. We always have a few overripe or frozen bananas and this recipe is perfect for using them up as it requires 5–6 bananas for 1 loaf. Happy baking.


Chef notes:

Try dipping a slice of banana bread in egg and then frying it in butter to make banana bread french toast, a wonderful weekend brunch idea.

I used fresh, overripe bananas for this recipe but your frozen ones will also work!


Specialty equipment:

Stand mixer

9x5 inch loaf pan


Yield: 1 loaf

Preparation time: 20 minutes

Cook time: 50–60 minutes


2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup salted butter, room temperature

¾ cup brown sugar, lightly packed

2 eggs, beaten

2⅓ cup mashed banana (5–6 bananas)

  • Preheat the oven to 350°F.

  • Lightly grease a 9x5" loaf pan.

  • Mix the flour, baking soda, and salt in a large mixing bowl. Set aside.

  • Cream the butter and sugar together in a stand mixer with the whisk attachment.

  • Add the beaten egg and mix to combine.

  • Add the mashed banana and mix to combine.

  • Turn the mixer off. Make a well in the center of the flour and pour in the banana mix.

  • Mix the batter with a spatula and pour it into the greased loaf pan.

  • Bake the loaf for 50–60 minutes, until a toothpick inserted comes out clean.

  • Remove the banana bread from the loaf pan onto a cooling rack to cool. Enjoy warm with a slab of butter!

©chefalisonbiebs

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