It’s rare, but every now and then we have bananas that start to get overripe. And what better to make with them than banana bread? My boys would eat banana bread for breakfast, lunch, and dinner if I let them. So no worries about it not getting eaten here.
I only really like banana bread when it is fresh out of the oven. Occasionally I’ll eat it over the next few days. We tend to eat it as a dessert or snack when it is first made, and then for breakfast until it is gone.
We have tried a few ways to make banana bread, but always end up going back to the same recipe. My Aunt Shawn gave me the recipe when I lived with them in college. She always loads hers up with cinnamon, which is what we prefer as well. We made it once without much cinnamon and it didn’t have as much flavor. I’ve also seen recipes with chocolate chips which, while it was yummy, added more sugar than we need. The bread is already sweet enough without chocolate chips.
As soon as we have bananas that start to get spotty the boys ask if we can save them to make banana bread. They know that we need three, and will make sure to count them out.
Both of the boys also like to help make the banana bread. There are quite a few ingredients that have to be dumped into the stand mixer so they can easily help. I have them get their stools from the bathroom and then take turns pouring or dumping things in the mixer and turning it on. The only thing I usually do is the bananas just because they are squishy and messy.
Step by Step
Start by preheating the oven to 350F and lightly greasing a loaf pan. Then use a mixer to combine the butter and sugar.
Add in the eggs and stir until it’s well blended.
Stir in the bananas and water and beat for at least 30 seconds or until the bananas are well combined.
Slowly add the flour, baking soda, baking powder, and cinnamon. Continue to mix until there are no more lumps, scraping the sides of the bowl as necessary.
Pour the bread batter into your prepared loaf pan and bake for about 70 minutes, or until a toothpick comes out clean. Recently, we have started sprinkling oats over the top of the bread and really like how it tastes.
Let the bread cool for about 20-30 minutes, then serve warm with a bit of butter, if desired. Cover and keep at room temperature for a few days.
- 1 cup sugar
- 1/3 cup butter (melted)
- 2 eggs
- 3 bananas (overripe, smashed)
- 1/3 cup water
- 1 2/3 cup flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- Cinnamon (to taste)
- Preheat oven to 350F
- Grease loaf pan
- Mix sugar and butter in bowl
- Stir in eggs until well blended
- Add bananas and water, then beat for 30 seconds
- Stir in remaining ingredients
- Pour into loaf pan
- Bake about 70 minutes or until toothpick inserted in center comes out clean
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