The best way to use over-ripe bananas is to make this delicious no-fail banana bread. It’s so moist, fluffy, and packed with bananas, nuts, and chocolate chips. It comes together in under 30 minutes and is perfect every time!
I’m sure this happens to everyone; you see the bananas at the supermarket for like .49 cents a pound and you can’t help yourself. You get a few pounds and place them on the counter but within a few days the bananas, a super ripe and you feel like you’ve left them too long. So you toss them out. It’s very heartbreaking because they go bad so fast!
Fortunately, I can honestly say I haven’t thrown out a batch of bananas in about 3 years. Ever since I learned how easy and simple it is to make banana bread, muffins, bars, and desserts with overripe bananas, I’ve never looked back. In fact, overripe bananas are extremely delicious in baked goods and give your bread extra flavor, moisture, and sweetness.
The bananas I used for this bread were so ripe I was close to giving up on them but I took the rise and threw up in my batter and boy, I’m sure glad I did!
Now, this banana bread recipe is one I’ve used for years and I use it for my muffins and bars as well. It’s super adaptable and literally fail-proof.
You can add just about anything into your batter and it will always come out delicious and moist. Today I threw in some chopped walnuts, dry cranberries, and raisins. That was pretty much what I had lying around so I went for it and they turned out perfectly delicious.
There are a ton of things you can add to your banana bread each time to give it a new flavor. Some things I like to add are chocolate chips, nuts, raisins, dried fruit, Nutella, oats, berries, or keep the banana batter plain and enjoy the simple classic!
More Delicious Banana Bread Recipes
Healthy Chocolate Banana Bread
Easy No-Fail Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter softened
- 2 medium mashed overripe bananas
- 2 large eggs
- 1/3 cup sour milk or buttermilk or 1 teaspoon white vinegar + 5 tablespoons milk
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup chopped nuts chocolate chips, or dried fruit optional
Instructions
- Preheat oven to 350°F. Grease a 9x5x3” loaf pan with butter and coat it with a sprinkle of sugar and a sprinkle of flour; set aside.
- In a large bowl, combine flour, baking soda and cinnamon. In a separate bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended, add milk. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted into center of the loaf comes out clean. The crust should be dark brown and crunchy. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition
Do you use self-raising flour or plain flour?
Good recipe – however, using strictly salted butter with no added salt left bread is “flat” tasting – I recommend using unsalted butter and adding salt to your dry ingredients
This was so good! I subbed in 1/4C spinach powder for some of the flour, and maybe added too many bananas, so it took a little longer to cook (a little over an hour), but OMG it’s delicious!!!
I have trouble with the middle of banana bread being runny. I was so excited to try yours with the name, Easy, No Fail! Once again the middle of my bread was runny! Any suggestions?
Did you bake it long enough?
I would check you oven temperature with an oven thermometer. I bet it isn’t reaching the temp you set it for. Also, make sure you preheat your oven. Things I baked always seemed to burn until I found that my oven was too hot. Once I started adjusting the setting to a lower temp, things came out great!
This bread is very easy to mix up and very moist and tasty,
No fail banana bread recipe is what I needed! It’s not easy to find 🙂
This banana bread looks so moist and fluffy and packed with flavor! Love it 🙂
THanks Medha!