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Classic Banana Quick Bread for Everyday Baking
Classic Banana Quick Bread: simple, moist loaf with ripe bananas and a no-fuss method.
Why this recipe works
This Classic Banana Quick Bread is a straightforward bake that yields a moist, flavorful loaf with minimal fuss. It’s ideal for beginner bakers or anyone wanting a dependable, coffee-break snack. Use ripe bananas and basic ingredients you likely have on hand.
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Key takeaways
Use ripe bananas for sweetness and moisture.
Mix wet and dry ingredients until just combined.
Cool completely before slicing for clean edges.
Recipe guide
This Classic Banana Quick Bread is a straightforward bake that yields a moist, flavorful loaf with minimal fuss. It’s ideal for beginner bakers or anyone wanting a dependable, coffee-break snack. Use ripe bananas and basic ingredients you likely have on hand.
Whip up a moist, by-the-book banana loaf with everyday pantry staples.
- Use ripe bananas for sweetness and moisture.
- Mix wet and dry ingredients until just combined.
- Cool completely before slicing for clean edges.
What you’ll get
Overview: A simple, forgiving banana quick bread that uses basic pantry ingredients. It yields a moist loaf with easy, one-bowl mixing and minimal handling.
Make-ahead tips
Make-ahead tips: Mash bananas in advance, melt butter and cool, then combine wet and dry components just before baking. This keeps texture flexible and prevents overmixing.
Serving ideas
Serving ideas: Slice thickly for breakfast with coffee, or toast slices and top with a drizzle of honey or a smear of peanut butter for a quick snack.
Ingredients
- 3 medium ripe bananas
- 200 g plain flour
- 150 g granulated sugar
- 2 large eggs
- 100 g unsalted butter
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 175°C (350°F) and grease a 23x13 cm (9x5 in) loaf pan or line with parchment paper
- Melt the butter and let it cool slightly
- Peel and mash the bananas in a bowl until mostly smooth with a few small lumps
- Whisk together eggs and granulated sugar until combined, then stir in the cooled melted butter and mashed bananas
- Sift or whisk together plain flour, baking powder and salt in a separate bowl
- Fold the dry ingredients into the wet mixture gently until just combined; do not overmix
- Pour the batter into the prepared loaf pan and smooth the top
- Bake in the preheated oven for 50–60 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing
FAQs
Can I freeze the banana bread?
Yes. You can freeze banana bread slices once cooled; wrap tightly and store up to 3 months.
Can I use less ripe bananas?
Use ripe bananas to ensure sweetness and moisture; if they’re not ripe, add a tablespoon of honey or brown sugar.
How long does it keep?
Store airtight at room temperature for 2–3 days, or refrigerate up to 5 days for longer freshness.