Delicious Banana bread recipe with Video | By Goodyfoodies

Banana bread recipe

If you have some ripe bananas at your home, you can easily use them for a banana bread recipe. It’s moist and tasty, and it’s simple to make—one bowl, no mixer required! Every day, thousands of people do it. Why? Because it’s a real banana bread recipe. You can combine everything in one bowl, and the amount of sugar or bananas can be adjusted. And what’s the secret to its delicious flavor? The butter had melted.

The beauty of this banana bread recipe is that no fancy mixer is required! All you need is a mixing bowl, a fork to whisk the eggs, and a strong spoon to stir the batter. The amount of sugar is adjustable. The original recipe called for a cup of white sugar, but most people, including myself, prefer ¾ cup, and many prefer ½ cup.

Nutrition facts:

  • 220 calories
  • 7g fats
  • 37g carbs 
  • 3g protein
Preparation time:

10 minutes

Cook time: 

60 minutes

Total time:

70 minutes


  • 2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 ¼ to 1 ½ cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted
  • ½ teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • ¾ cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups (205g) all-purpose flour


  • Preheat the oven to 350°F (175°C) and grease an 8-by-4-inch loaf pan.
  • Mash the ripe bananas with a fork in a mixing basin until fully smooth. Combine the mashed bananas with the melted butter.
  • Incorporate the baking soda and salt. Combine the sugar, beaten egg, and vanilla essence in a mixing bowl. Incorporate the flour.
  • Pour the batter into the loaf pan that has been prepared.
  • Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are acceptable; wet batter streaks are not. If the exterior of the loaf has browned but the middle is still damp, tent it loosely with foil and bake until the loaf is thoroughly done.
  • Remove from the oven and set aside for a few minutes to cool in the pan. The banana bread should then be removed from the pan and allowed to cool completely before serving. Cut into slices and serve. (A bread knife is useful for cutting slices that aren’t crumbly.)
  • The banana bread will keep at room temperature for 4 days if tightly wrapped. Refrigerate or freeze the bread for up to 5 days for longer storage. The benefit of a banana bread recipe is that you can store it before the arrival of guests. 

You may like this: Easy Eggless banana cake Recipe

Banana bread recipe

Banana bread recipe With Video


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