Go Back

Banana Bread

Warm, moist, and packed with the sweet, cozy flavor of ripe bananas, this banana bread is a classic for a reason. Whether you’re enjoying it at breakfast, as an afternoon snack, or for a late-night treat, it’s the kind of comfort food that never disappoints.
Got overripe bananas? Don’t toss them—repurpose them into something amazing with this simple, homemade banana bread. One slice, and you’ll see why this recipe keeps you coming back for more. Yum!
Let’s get started…
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Grenada
Servings 1 Loaf

Ingredients
  

Wet Ingredients

  • 3 medium very ripe bananas
  • 1/3 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • Whisk with ¼ tsp lemon juice to brighten the flavor and balance the richness.
  • 1 tsp vanilla essence

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt If using sea salt, use just a pinch (about ⅛ tsp)
  • 1/4 tsp freshly grated nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Lightly butter and flour a loaf pan to prevent sticking. Set aside.
  • In a small bowl, mash the ripe bananas until mostly smooth. Set aside.
  • In a large bowl, cream the butter and sugar for 3–4 minutes, until light and fluffy.
  • Add the egg (whisked with ¼ tsp lemon juice), vanilla essence, and the mashed bananas. Mix until just combined.
  • Tip: Do not overmix—just enough to bring it together.
  • Sift in the dry ingredients: flour, baking powder, baking soda, salt, and nutmeg.
  • Mix again until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 45–50 minutes, until golden brown. Insert a toothpick in the center to make sure it comes out clean.
  • If batter clings to the toothpick, continue baking in 5-minute intervals.
  • Remove from oven and let cool in the pan for 5 minutes.
  • Carefully remove from the pan and transfer to a cooling rack (if available) for another 5–10 minutes.
  • Don’t leave it in the pan too long—it may get soggy.
  • Slice and enjoy!
  • Try it warm with a little salted butter or a scoop of vanilla ice cream... or enjoy it as-is. You can't go wrong!