Hello Friends!
There’s something especially comforting about homemade banana bread baking in the oven. The warm aroma fills the house, the kitchen feels a little cozier, and suddenly those overripe bananas sitting on the counter become something worth looking forward to.
Rather than letting them go to waste, I love turning them into a simple loaf that’s perfect for breakfast, an afternoon snack, or sharing with family and friends. It’s one of those familiar recipes that always feels warm, easy, and right at home in the kitchen.
INGREDIENTS
- 3 ripe bananas
- ½ cup butter, melted
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
INSTRUCTIONS
Step 1
Preheat your oven to 350°F and lightly grease a standard loaf pan.
Step 2
Mash the ripe bananas in a large mixing bowl.
Step 3
Add the melted butter, eggs, granulated sugar, brown sugar, milk, and vanilla extract. Stir until well combined.
Step 4
Add the flour, baking powder, baking soda, cinnamon, and salt. Gently stir just until the ingredients are combined, being careful not to overmix the batter.
Step 5
Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the banana bread to cool in the pan for several minutes before transferring it to a wire rack to cool completely.
RECIPE NOTES
- Enjoy warm or at room temperature.
- Serve with softened butter and a cup of coffee or tea.
- Store tightly covered at room temperature for 2–4 days or in the refrigerator for 5–7 days.
- For longer storage, wrap the cooled loaf or individual slices well and freeze for up to 3 months.
There’s something so simple and comforting about a homemade loaf cooling on the kitchen counter.
What’s your favorite homemade baked treat? I’d love to know in the comments below!
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