Banana Loaf
Banana Loaf is a soft, moist, and comforting homemade cake made with overripe bananas, brown sugar, white sugar, melted butter, cinnamon, and vanilla. It is the perfect recipe to make when you have bananas sitting on the counter that are too ripe to eat but perfect for baking. This easy banana loaf has a tender crumb, a sweet banana flavor, and a warm hint of cinnamon in every slice. It is great for breakfast, lunchboxes, afternoon coffee, or a simple family dessert. Best of all, it uses basic ingredients and comes together quickly in one bowl.
Why You’ll Love This Recipe
Great way to use overripe bananas.
Soft, moist, and full of banana flavor.
Easy to make with simple pantry ingredients.
Perfect for breakfast, snacks, or dessert.
Cinnamon and vanilla add warm homemade flavor.
Freezes well for later.
Ingredients
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup melted butter
3 overripe bananas, mashed
2 eggs
1 teaspoon cinnamon powder
1 teaspoon vanilla essence
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
How to Make It
Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper.
Peel the overripe bananas and place them in a large mixing bowl. Mash them well with a fork until mostly smooth. A few small banana pieces are fine.
Add the brown sugar, white sugar, melted butter, eggs, milk, cinnamon powder, and vanilla essence to the mashed bananas.
Whisk everything together until the wet ingredients are well combined and smooth.
Add the flour, baking powder, and baking soda to the bowl.
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix only until no dry flour remains. Do not overmix, or the loaf may turn dense.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Let the banana loaf cool in the pan for 10 minutes. Then remove it from the pan and place it on a wire rack to cool before slicing.
Helpful Tips
Use very ripe bananas with brown spots for the best flavor.
Do not overmix after adding the flour.
Let the loaf cool before slicing so it holds together.
Add chopped walnuts or chocolate chips for extra texture.
If the top browns too fast, loosely cover it with foil.
Storage
Store Banana Loaf in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to 5 days. To freeze, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
FAQ
Can I use only brown sugar?
Yes. Using only brown sugar will make the loaf softer and give it a deeper caramel flavor.
Can I add nuts?
Yes. Walnuts or pecans are great additions to banana loaf.
Can I use oil instead of butter?
Yes. You can use 1/2 cup vegetable oil, but butter gives a richer flavor.
Conclusion
This Banana Loaf is simple, moist, and full of classic homemade flavor. It is an easy recipe for using ripe bananas and makes a delicious treat for the whole family. Serve it plain, with butter, or with a cup of coffee or tea.
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Category: Quick Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 245 per slice