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Use up ripe bananas in this easy banana bread recipe. This recipe makes two loaves so it is great for gift giving. Use coconut oil and coconut sugar if you’d like!
Banana Bread Recipe
It’s rare we have overripe bananas on our counter. With three teenagers in the house, as soon as bananas are fully yellow, they’re gone. I’m not complaining. I’d rather have the kids devouring the bananas than chips or cookies. We often have to resort to buying over ripened bananas when the banana bread craving hits.
Best Banana Bread Recipe
This recipe is our classic quick bread recipe that we’ve used for zucchini bread and pumpkin bread. We’ve even used sweet potatoes in this recipe. It’s so versatile and has a delicious texture. It was originally my grandma’s zucchini bread recipe and it has served us well!
How to Make Banana Bread
You’ll love this quick bread because it is very simple to make.
Be sure to choose ripe bananas so they mash easily.
We often use coconut sugar and coconut oil in this recipe. You can use white sugar and canola oil if you’d like.
To ensure that you don’t overmix the batter, mix the dry ingredients and wet ingredients separately before folding them together. This will help your bread bake up moist and tender.
Divide the batter between 2 greased and floured pans (yes, you get two of these loaves!).
The bread will take about 45-50 minutes to bake. Try not to open the oven before you think the loaves are done or they may fall in the center.
Banana Nut Bread
You can mix 1 or 2 cups of chopped walnuts or pecans to the batter if you’d like. Or, you can just sprinkle the top of the bread with chopped nuts. This is what we prefer. The kids don’t mind the nuts as much that way.
Chocolate Chip Banana Bread
If you’d like, you can add about 1 1/2-2 cups of chocolate chips to the batter of this banana bread. Fold them in gently after the batter is mixed. We like to use mini chocolate chips so they mix better with the texture of the bread.
Banana Bread Muffins
Looking for a banana bread muffins recipe? This one works great! This recipe makes about 18 regular size banana muffins. Be sure to spray the muffin pan with cooking spray or line the pan with paper cupcake liners. Bake the muffins at 375 degrees Fahrenheit for 13-15 minutes.
In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
Grease and flour two 9x5 loaf pans. Divide the batter between the two pans.
Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Sprinkle the top with nuts, if desired.
*If you are using coconut oil, be sure you've warmed it to be in its liquid form.**The calories shown are based on the bread loaves being cut into 10 pieces each, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.