banana bread
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Banana bread

This no-fuss banana bread recipe is a perfect way to use up all those frozen bananas in your refrigerator. 
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour can substitute all-purpose
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 3 medium overripe bananas mashed


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the brown sugar and butter on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs and mix until well incorporated. Turn off the mixer and fold in the mashed bananas by hand.
  • Transfer the banana mixture into the large bowl with the dry ingredients. Fold everything together very gently and until no dry streaks remain. Do not over mix. The batter will be very thick.
  • Transfer the batter into your prepared loaf pan and bake in your preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool before serving.


Bread should be stored in an airtight container and stored at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Adapted fromĀ Allrecipes magazine; December/January 2014 issue