Banana bread is the comfort food the world can’t get enough of. Its warm, inviting aroma is only outmatched by its delectably moist, flavoursome crumb that enhances with the use of ripe, sweet bananas. Perfect for a quick breakfast or indulgent snack. It’s the treat that truly gratifies.
Our banana bread recipe is the ultimate crowd-pleasing delight. It’s perfect for a quick breakfast or an indulgent snack. The ingredients are super simple, and you can adapt it to suit your needs, whether that means adding nuts or chocolate chips.
My other half famously declares banana bread recipe as his “favourite culinary delight.” This keenness emanates from one well-loved recipe – the magic of this perfect banana bread lies in its adaptability. Deliciously pleasing as it is, it can easily be tweaked to suit a vegan diet with just a few simple substitutions.
The Personal Touch: Customizing Your Banana Bread Recipe
Now let’s venture into the joy of adding personal touches to your banana bread. Fancy a bit of crunch? Walnuts could be your answer. Have a sweet tooth? Chocolate chips will indulge it. Add a zing with dried berries. All these enhancements contribute to a flavourful, textured bake that is uniquely you. This is the fun part. You have all these personal touches to make, so let’s get on with it!
Turning this recipe vegan is straightforward, I promise. We have a simple swap guide integrated in our recipe card notes. Replace eggs with chia or flax seeds and butter with coconut oil or vegan butter. Navigate to the card for the easy-to-follow steps.
This versatile, delectable banana bread recipe has wooed my household and will undoubtedly win yours over too. With its robust base and customizable options, it caters to various palates and dietary preferences. Ready to give it a whirl? Visit our Instagram page for a step-by-step visual demo. Cook, share, enjoy, and repeat!
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Banana Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
Description
Delight in our versatile banana bread recipe, easily customisable and vegan-friendly. Start baking your crowd-pleasing treat now!
Ingredients
2 cups All-Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Table Salt
1/2 tsp Ground Cinnamon
1/2 cup (1 stick) Unsalted Butter (divided,) at room temperature
1 cup Packed Brown Sugar
2 Large Eggs, at room temperature
1/2 cup Plain Yogurt or Sour Cream, at room temperature (see notes)
2 cups Ripe Bananas, mashed (about 3 large bananas)
1/2 tbsp Pure Vanilla Extract
Optional Toppings:
1/2 cup Pecans or Walnuts, chopped
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Freeze-Dried Berries
if using: 1 tbsp All-Purpose Flour, for coating (see recipe video)
Instructions
- Set oven to 350ºF (180ºC)
- Prepare a loaf ban by greasing it with about ½ tbsp butter or with cooking spray, set aside (away from the oven, to avoid melting the butter)
- In a mixing bowl, combine all dry ingredients, except sugar, using a whisk or fork
- Prepare a stand mixer with the flat paddle attachment (or use a hand mixer) to mix Brown Sugar and Butter, in low speed, until combined into a paste
- With the mixer on, add Eggs one at at time, gradually increasing to medium speed until well combined
- Add Sour Cream, Bananas and Vanilla Extract, stopping before each to scrape the sides of the bowl
- Reduce mixer power back to low speed and gradually add the Flour mix
- Mix just until combined, try not to over-mix
- If using any optional toppings, toss with flour in a mixing bowl until coated, then gently fold into the batter using a spatula or large spoon
- Pour batter into the prepared loaf pan
- This step is optional, but recommended: Place a piece of foil over the loaf pan and press the edges to shape it into a “lid” for the pan, then remove and set aside for later (see recipe video for instructions)
- Bake for 60-65 minutes, adding the foil lid halfway through (to avoid burning the top crust)
- Use a toothpick or cake tester to check for doneness
- When fully baked, remove from oven and let cool (without the foil lid) in a wire reck for at least 1 hour before serving
- Use a bread knife to cut in slices about 1″ thick, store in the fridge, in an airtight container for up to 1 week
Notes
I always use Sour Cream when I make this, but you can also use Plain Yogurt or replace with a vegan substitute.
If making Vegan, eggs can be substituted for store-bought Egg Replacement or for 4 tbsp Vegan Mayo, and Butter can be substituted for Margarine.
If using toppings, I’d recommend using no more than ⅓ cup of any single topping, to avoid it overpowering the banana flavours, and no more than 1 cup in total.
If using berries, I recommend avoiding fresh berries, as the extra moisture will interfere in the consistency and baking time. Freeze-dried berries are the best ones to use for this.
- Prep Time: 20
- Cook Time: 60
- Category: Snacks
- Method: Oven-Baked
- Cuisine: American
Keywords: Banana bread recipe, homemade banana bread, ripe bananas, vegan banana bread, customisable recipe, crowd-pleasing recipe, simple substitutions, walnuts, chocolate chips, dried berries, easy baking, comforting bake, vegan-friendly
