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Banana Bread

Banana Bread

Banana Bread is rated 4.8 out of 5 by 13.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Use very ripe bananas to make this easy banana bread.

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 medium very ripe bananas, peeled
  • 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract

Directions:

Before you start
Be sure an adult is nearby to help.

Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.

Make the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.

In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.

Add the flour mixture to the banana mixture and stir just until blended.

Bake the bread
Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.

Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.

Remove the bread from the pan
Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.

Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).
Rated 5 out of 5 by from Delicious and so simple! I wanted to make banana bread and stumbled upon this recipe. It was simple, so I decided to try it. The ingredients do not do it justice! I added one teaspoon of cinnamon and two tablespoons of brown sugar. It was easy, simple, so moist and full of banana flavor! It's a forgiving recipe - try it!
Date published: 2015-12-01
Rated 5 out of 5 by from great as it is or adapted I've been making this reqularly for six months now. Double the recipe fits nicely in my processor, so I make one loaf to eat one to freeze. Depending on what is to hand, I vary it and haven't been disappointed yet. It works well with more or fewer bananas, I always use whole wheat flour, and usually replace half with almond flour and a little extra baking powder. My son likes to eat it before he races so I often try to amp it up a bit. A minimal number of chocolate chips goes down well too. Really an excellent recipe, and thank you to the reviewer who makes it into muffins. Now why didn't I think of that?
Date published: 2015-10-11
Rated 5 out of 5 by from Delicious, Fast, and Easy...keeper! The prep on this is ridiculously easy. The clean-up is minimal, and the smell while it is baking makes me want to make it every day to keep the house smelling delicious :-) Results are moist, flavorful, and perfect! Recommend: I cook mine in the Breville confection oven, so set the time for about 5 minutes less than the recipe calls for.
Date published: 2015-07-26
Rated 4 out of 5 by from How easy was that! WOW! I'm not a baker and this was super easy and super quick. It even impressed my mother in law, who is a baker. I substituted coconut sugar for the white sugar for a "healthier" alternative.
Date published: 2015-03-12
Rated 5 out of 5 by from This had to have won a baking contest! Those are the kinds of comments this bread gets! So easy that it shouldn't be this good! Whenever I take a loaf to work it is gone in less than an hour. Do sub walnut oil for the veg oil, add 2 tbls of browned butter, and a bit of fresh nutmeg. Not necessary but my preference. A pretty forgiving recipe. Try it you'll like it!
Date published: 2015-03-04
Rated 5 out of 5 by from Perfect for a quick good weeknight or mornings Loveeeeee this recipe have been making this for the last few years. My husband loves it and his good friend. Always, make sure i have it when he comes over LOL. The only thing I do differently is I add 5 bananas so its nicely moist. :)
Date published: 2014-03-15
Rated 5 out of 5 by from Delicious and very simple I made this last night (for Elvis' birthday-had banana bread with peanut butter on it for breakfast)-it is so moist and yummy. I've already pinned it and posted the link with photo on Facebook! I made mine in the food processor and it took literally minutes to assemble and whip up. Used the exact pan specified and have a beautiful loaf of banana bread. Like that it doesn't have lots of butter in it-really tastes like bananas! Also I used 2 teaspoons of vanilla-just a little more than recipe states.
Date published: 2014-01-08
Rated 5 out of 5 by from Best Banana Bread Recipe Ever! I use this recipe every time I make banana bread. I have adapted it by substituting 1/3 almond flour, using all brown sugar, adding pecans, toasted coconut, chocolate chips. Every time it is a hit!
Date published: 2013-11-28
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