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Recipe: Easy and Fast Banana Bread

banana bread recipe

I am the world’s pickiest banana eater. If I’m going to eat a banana, it can’t have a single spot of brown on it, and oddly enough, I also like them when they’re still a little green, so they’re not overly sweet. If the peel doesn’t match these criteria, then no thank you!

Which is exactly why I ended up with two gross, over ripe, completely brown bananas last week. I’d bought a bunch to use in smoothies, and had frozen most of them, but Joe wanted a few to have around the house, too. Of course, we didn’t get to them in time, so there they were, wilting away and looking very sad and rotten. It had been years since I made a banana bread, so I decided I’d go for it and whip up a quick batch after lunch one day. If that sounds very nonchalant, it’s because it is — honestly, this banana bread is extremely easy to put together, and it’s very tough to mess up! I mean, I don’t even own a loaf pan (I baked mine in a shallow casserole dish) and it still worked great. And forget non-fat banana bread. With this version, I went for it and totally used BUTTER.

Here’s what I did:

easy and fast banana bread recipe

Easy and Fast Banana Bread

1/2 stick butter, at room temperature, plus 1 tablespoon
2 eggs
1/2 teaspoon vanilla extract
2 very ripe bananas, peeled
1/2 to 2/3 cup sugar (use 1/2 cup if you don’t want it as sweet; 2/3 cup if you do!)
1 1/3 cup AP flour
two big pinches of sea or kosher salt
1 tablespoon baking powder
1/2 teaspoon cinnamon

Preheat oven to 350°.

In a medium size bowl, combine the half stick of butter, eggs, vanilla extract, and the bananas. Using a fork, mash up the banana until it’s mostly mush — you can have little chunks of fruit, but you want it to be mostly mashed. Next, using a whisk, vigorously beat the wet ingredients together until the mixture has thickened and seems like it has increased in volume. This will help create a lighter, fluffier bread later on. The sugar should be completely dissolved, and the banana well dispersed throughout the mixture. Set aside.

Combine the flour, salt, baking powder, and cinnamon in a small bowl. Stir together with a fork. Add the dry ingredients into the egg and sugar mixture, then using a spatula, gently fold together until the flour is just incorporated. Do not overmix — this will develop gluten and make the bread tougher.

Using the remaining tablespoon of butter, grease a baking dish or loaf pan. I used an oval casserole dish! Pour in the batter, then bake for 40 minutes to an hour, depending on your oven and how deep your baking vessel is. At around 40 minutes, just check the center of the bread with a toothpick or knife — if it comes out clean, it’s done; if not, keep baking until it does! Enjoy with a cup of tea or coffee.

21 responses to “Recipe: Easy and Fast Banana Bread”

  1. Becca, on August 21, 2013 at 8:12 am said:

    This looks absolutely delicious, and I can’t wait to try it. I am right there with you on bananas–so this would be a great solution!

  2. Tina Ramchandani, on August 21, 2013 at 8:25 am said:

    I have the same banana criteria. Even a sliver of brown and I pawn it off on someone. This bread seems like a good idea :)

  3. Tiffany @ Savor Home, on August 21, 2013 at 8:54 am said:

    This looks great! I find myself making banana bread often now that bananas don’t last that long. I use a different recipe, but would love to try this one!

  4. Ailee, on August 21, 2013 at 9:47 am said:

    Looks amazing. I need to bake something – anything at all – as I was given a KitchenAid mixer for our wedding, and it’s been staring at me every day on our kitchen counter. The next time you’re in Houston, you should try Sinfull Bakery’s vegan banana nut bread. It’s delicious. Lastly, I totally get the banana pickiness.

  5. Kayla, on August 21, 2013 at 10:18 am said:

    Ohhh butter! It just makes everything SO good!


  6. Ginet, on August 21, 2013 at 11:59 am said:

    Yum! I’ve been craving banana bread!


  7. Aly ~ Cooking In Stilettos, on August 21, 2013 at 1:31 pm said:

    This looks divine! I have the same issues when it comes to bananas – green or spotless and then I’m fine but the minute they get brown and “interesting”, well then I’m not touching it – except for banana bread/muffins/etc. Love this recipe!

  8. Courtney, on August 21, 2013 at 1:44 pm said:

    I am so glad someone else is a picky banana eater like me! Your description met my requirements perfectly! Can’t wait to try this recipe!

  9. Alexa, on August 21, 2013 at 4:35 pm said:

    Definitely a picky banana eater as well! Haha. That bread looks divine!

  10. Dana, on August 21, 2013 at 7:51 pm said:

    Yum! I will have to try this out!

  11. Erin, on August 21, 2013 at 10:22 pm said:

    I feel the same way about bananas! I will not eat them unless they meet that exact criteria…and this is also the reason why I have about 10 bananas in my freezer right now.

  12. Joy | Frock Files, on August 22, 2013 at 9:09 am said:

    I’m a picky banana eater too! In Hawaii we eat these tart, small bananas that we call apple-bananas. They taste a little green. So when my bananas get overripe out here, I usually mush them up and throw them in a dessert. I’ll definitely have to try this recipe the next time it happens (and it definitely will)!

  13. Maryn, on August 22, 2013 at 2:51 pm said:

    This may seem weird, but I’d love to try this and add a little shredded carrot and zucchini!

  14. wingiz, on August 23, 2013 at 5:41 am said:

    I will have to try this out !

  15. passingthru, on August 23, 2013 at 9:39 am said:

    just made it. very easy, and very very very good

  16. passingthru, on August 23, 2013 at 10:03 am said:

    PS i used 1 teaspoon of cinnamon instead of one half

  17. […] sorprenderlos con algo rico pero fácil de preparar, entonces no te pierdas la receta de hoy. Un pan de banana rápido y fácil de hacer, y […]

  18. Andrea, on August 25, 2013 at 7:13 pm said:

    Such simple ingredients. I bookmarked this for the next time we have company/I need a gift. Looks delicious.

  19. Natisha Reed, on October 17, 2013 at 5:19 pm said:

    Love Love Loved this banana bread!!!!!!!! I have used this recipe 3 times now!!! YUM!!

  20. Friday Favorites, on December 8, 2013 at 1:36 am said:

    […] A post on comparison. So right on. > This delicious looking banana bread recipe > 6 ways to handle overwhelm from Elembee (Lisa’s the best.) > Love these fall finds […]

  21. Daniella, on December 18, 2013 at 5:29 pm said:

    I’ve used this recipe several times and it was pretty good. Today I added 1/4 cup oil (I subscribe to the school of Paula Deen, sorry) and it is so much better! Way more moist, less chewy.


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