Easy Everyday Banana Bread

Hi friends — I greet you this weekend with some comforting and easy-to-bake Easy Everyday Banana Bread! I have had the strong desire this year to make recipes that are ‘everyday’ or ‘classics’. To me, this includes recipes that I hope will become your favorite go-to’s to make mid-week after work, during cozy weekend mornings and using everyday ingredients and techniques.

I don’t want them to be fussy, complicated or use uncommon ingredients. BUT, I do want them to taste exceptional (obvs).

COMFORT BAKING

In light of everything going on in the world, I could not be happier that these are the recipes I’ve been working on for you. For me, baking has always been a form of comfort. I’ve always loved baking, but never needed it more than when we moved to Beijing.

Being there with my two little babies (Stella was just 3 and Gavin 1), not knowing anyone, trying to learn a new (and hella complex) language and navigating a new city (transportation, schooling, grocery shopping, currency conversions).

The one thing that really helped me through that transition was baking. So, with that, I’m going to keep giving you easy, everyday and UBER delicious recipes that I hope will bring you comfort.

So in that context, know that I will be churning out some cozy, easy bakes for you in the upcoming weeks. I’m here for any baking questions, either posted in the comments section on DisplacedHousewife, via email or slide into my DMs on Instagram (I’m not as swift on Facebook, if we’re being honest).

THIS BANANA BREAD

The impetus for this particular recipe was that I started to update my Brown Butter Muscovado Banana Bread but became completely side-tracked with the mission to make an exceptional and EASY Everyday Banana Bread with as few ingredients as possible.

This seemed important, imperative and immediate and I could think of nothing else. I have made, at a minimum, ten loaves of this bread…testing how many bananas we can shove in this beauty, how much nutmeg to use, different loaf tins, mixer vs hand mixing, that sugar crust that you’re going to LOVE and to put the banana on the top or not to put the banana on the top (I give you the pros and cons below). Bottom line is I’m on the cusp of turning into a loaf of banana bread.

One thing that I love about this recipe, is how we first combine the bananas, sugar and nutmeg and mix them together until they are completely homogenous and beautiful. Take a long sniff and you’ll be treated to the most glorious of scents. This simple step infuses rich banana and nutmeg flavors into every crumb of this gorgeous bread.

Not to be neglected is the GLORIOUSNESS of the sugar crust that forms over the top. Now go forth and bake it. You’ll love it. I promise.

Before We Get Started

• BANANAS. When picking bananas to bake with, avoid ones that are completely brown/black as the flavor has turned. I like them to have a touch more browning than the bananas in the photos, but not too much. I want them soft and easily smushed, but not mushy. If you are dying to bake banana bread but only have green bananas put the unpeeled bananas on a baking sheet and bake for 5 minutes at 350 F (177 C)(note this will completely darken the banana peel, but these won’t have that turned flavor that isn’t ideal). Additionally, the weight of the bananas can be anywhere between 350-350g (3-4 medium-ish bananas). If you use on the larger end, you may need to tack on additional bake time (10-15 minutes).
• LOAF TIN. You’re going to need a 1.9 quart (9 x 5-inch) loaf pan. I tested the bread in this Ikea one (which I think is pretty, but it browns up the sides of the bread a bit more than I’d like). I also tested it in a pan similar to this on Amazon + an old battered loaf tin from my mom. To make sure the pan you’re using is the correct size, pour 5 cups of water in there…it should roughly fill it 3/4s of the way full. That is the perfect-sized pan. If the water fills it up higher or significantly lower, you’ll need to find a better sized pan for the bread. One last pan note: the battered lighter-colored pan and the darker, second-linked pan (on Amazon) produced the prettiest bread. The Ikea pan let the sides get a little too done.
• MIXER. I used my electric stand mixer because it’s easy, but this is the perfect recipe to use a bowl and whisk/spatula. You’ll need to mash up the bananas more as you won’t have the paddle to do the work for you, but big deal! You got this!
• NUTMEG. Love me some fresh grated nutmeg if you’re looking for an excuse to buy some. Otherwise, just use ground nutmeg and all will be well.
• SUGAR CRUST. We sprinkle a whopping 3 tablespoons of granulated sugar over the top. You’re going to resist. Think it’s too much. Maybe even omit it (the horror!). I’m hear to tell you, trust the process. My dad couldn’t get over the awesome crusty top this beauty gets. You. Will. Love. It.
• BANANA FLOURISH. If you’re feeling jazz-handsy you can slice a banana length-wise and then in half and place over the top of the batter just prior to baking. If you decide to do this, I have a couple of notes for you:
  • Only do this if you plan on eating the banana bread that day. I found that the bread didn’t last as long with the banana on top…perhaps it was too much moisture from the banana. But leftovers became much less desirable the next day.
  • If you use the banana, only sprinkle the granulated sugar over the batter, not the bananas (it will cause them to brown too much during baking). You will use less granulated sugar if you have the bananas on top…aim for 1-2 tablespoons.
  • Adding the banana to the top of the bread makes the bake time MUCH LONGER. Up to 30 minutes longer in my oven. So take note of that. The sides of your banana bread will be a bit firmer with this extra bake time.
• TOASTED. I wanted to make a banana bread that would toast up well; nothing better than a slice toasted and smeared with salted butter. And yep, this little lady will toast up like a champ.

Let’s baking some DELICIOUS Everyday Banana Bread, shall we?

Easy Everyday Banana Bread

A super easy and delicious EVERYDAY Banana Bread recipe that uses 11 staple ingredients and churns out mega flavor! Feel free to use a bowl and spoon in lieu of a mixer for this easy peasy, tender, moist banana bread!

4.89 from 9 reviews

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Course: Breakfast Brunch, Snack

Cuisine: Banana Bread

Keyword: Banana Bread, Quick Bread, Breakfast, One-Bowl, Snacking Cake, Loaf Cake

Servings: 1 9×5 Loaf

Author: Rebecca Firth

Ingredients

For the Banana Bread

• 4 medium ripe bananas peeled and cut into 1-inch chunks 
• 1 cup (192 g) granulated sugar
• 1 teaspoon ground nutmeg
• 8 tablespoons (113 g/4 oz/1 stick) unsalted butter, melted and cooled slightly
• 2 large eggs room temperature
• 1 tablespoon real vanilla extract
• 2 ¼ cups (306 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoons baking soda
• 1 teaspoon sea salt
• ¾ cup (177 ml) milk, room temperature

To Garnish

• 1 banana optional (see note above, in the Before We Get Started Section)
• 3 tablespoons granulated sugar

Instructions

For the Banana Bread

• In the bowl of an electric stand mixer fitted with the paddle attachment* add the bananas, sugar and nutmeg and run the mixer on low for 1-2 minutes or until the bananas are nicely mashed up and completely combined with the sugar and nutmeg. With the machine on low, slowly stream in the cooled butter and run the machine for 1 minute. With the mixer continued on low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run on low for 30 seconds more or until fully combined.
• In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. With the mixer on low, alternate adding the flour and milk in two batches, starting with the flour and ending with the milk and stopping when the batter looks not quite combined. Take the bowl out of the mixer and fold the batter several more times to combine being careful not to over mix. Set aside and let the batter sit for 30 minutes.
• Preheat your oven to 350 F (177 C) and make sure a rack is in the center of the oven. Grease a 9×5 loaf pan and line with parchment paper letting the excess hang over the sides. Pour the batter into the baking tin; tap on the counter several times to release any trapped air bubbles. If garnishing with the banana slices, add those before the sugar. Sprinkle the sugar evenly over the top of the loaf (avoiding the banana if using). Bake in the center of the oven for 60 minutes or until the center bounces back when pressed gently or a toothpick or cake tester comes out clean. If you put sliced banana over the top of the bread it may need up to 30 additional minutes to bake through (check every 10 minutes (after the 60 minute bake time) for doneness). Let sit for 10 minutes and then use the parchment overhang to pull the bread out of the pan and let the bread finish cool on a cooling rack.

Notes

*Please note that this recipe can be made without an electric stand mixer — simply use a bowl, whisk/spatula and your well-sculpted arms.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo