8 Ingredient Banana Bread

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If you’ve been searching the internet for a basic banana bread recipe, but have been overwhelmed by the millions of options. This recipe is for you! This banana bread requires just 8 ingredients, can be made in just one bowl, and comes together in under an hour. Even better, out of the 20 or so times I have made this recipe, it always has the same perfect result.

I don’t like to eat my bananas once they start to get ripe. So I peel them, stick them into a container, and toss them into the freezer until I’m ready to make banana bread, muffins, or even if I need some banana puree. They also make the perfect addition to smoothies!

This recipe calls for 3-4 bananas, I used 4, medium, frozen bananas. Simply heat them for 30-60 seconds in the microwave until they are soft and mash-able. I find the consistency is much better than fresh bananas and yields in a light and moist product. If you’re like me and you don’t like to eat fresh bananas once they start to turn brown, this is a great ways to save them form going into the garbage.

Why use room temperature eggs in my Banana Bread?

Most of my recipes suggest the use of room temperature eggs. It’s not necessary to use room temperature eggs, but it does make a little difference. I usually have fresh eggs on hand, so they are already at room temperature, if you don’t just take your eggs out of the fridge about a half an hour before using them.

Room temperature eggs mix together a lot easier than cold eggs, resulting in lighter, fluffier baked goods! Room temperature eggs also whip up a lot better which makes them important to use when making meringue or items that call for a lot of eggs like, angel food cake.

This is a great base banana bread recipe, what are some good mix-ins?

Chocolate chips – of course!

Chopped almonds, walnuts, or hazelnuts

Raspberries, blueberries, or cherries

A swirl of peanut butter or chocolate hazelnut spread

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Try these other Banana Bread & Muffin Recipes:

Cinnamon Swirl Banana Bread

Apple & Banana Oat Muffins

Whole Wheat Banana Oat Muffins

Chocolate Espresso Banana Muffins

Instructions

Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.

In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.

In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to slightly before slicing. This is best served immediately, but will keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!

Notes

**This is a good base recipe, if desired, mix in chopped nuts or chocolate chips before transferring to a loaf pan to bake. I have linked some of my favorite banana bread recipes above for some ideas!

**This recipes makes one large 9×5 loaf or 3 mini loafs. If you don’t plan on eating all of the banana bread, slice, wrap tightly, and freeze for 3-6 months. You can take out an entire loaf or microwave individual slices for a quick slice whenever!

8 Ingredient Banana Bread

5 from 1 vote
Print Pin Rate
Course: Bread, Quick Bread
Keyword: Banana Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: The Hearty Life
Cost: $
Servings: 1 Loaf

Ingredients

  • 1 Stick Unsalted butter, softened
  • 1 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 3-4 Large, Ripe Bananas, mashed
  • 1 tbsp Vanilla Extract
  • 1 1/4 cups All-purpose Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Instructions

  • Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
  • In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
  • In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to slightly before slicing. This is best served immediately, but will keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!

Notes

**This is a good base recipe, if desired, mix in chopped nuts or chocolate chips before transferring to a loaf pan to bake.

Did you make this recipe?

I would love to see it! Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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