Everyone needs a good banana bread recipe. That’s because banana bread isn’t something you usually want to make, it something you have to make. Don’t get me wrong, I love banana bread, but I never plan to make it. I just make it when I have neglected my bananas too long.
Because banana bread is usually made out of necessity, it is a good thing that I always have the ingredients around to make it. Butter, sugar, flour, eggs…. Banana bread is a quick bread that doesn’t require any fancy ingredients, pans, or preparations. The most exotic thing in my recipe is a little bit of lemon juice, but even that is optional.
If I have to go to the store and get something to make banana bread I’m not making it, or at least I’m not making it that way. The best thing about this bread is that you can substitute many of the ingredients for things you have on hand and it won’t mess it up. It is such a simple, versatile bread that it can withstand a lot tinkering. For example, you don’t have any brown sugar? Use all white. Or Splenda or Truvia or honey. Use whole-wheat flour instead of all-purpose, or add orange or cranberry juice instead of lemon. The options are endless.
Below is a no-fail classic banana bread recipe that warms the tummy and spirit. I have made this bread dozens of times and it always comes out great. Keep this recipe on hand the next time you notice your bananas have turned an ugly shade of brown.
- 1 stick butter, softened
- ½ white sugar
- ½ cup brown sugar
- 2 eggs
- 4 medium-sized ripe bananas, mashed
- 1 teaspoon lemon zest (optional)
- 1 teaspoon lemon juice (optional)
- 1 teaspoon vanilla
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Preheat oven to 350º
- Mix together butter and sugars until light and fluffy. Add in eggs, bananas, lemon juice and zest (if using), and vanilla.
- Then add flour, baking powder, salt, and cinnamon, mixing well until everything is combined.
- Bake for 45 minutes or until golden and cooked all the way through.