Homemade Banana Bread

Jump to Recipe

This homemade banana bread is a crowd and family pleaser. It doesn’t last longer than a day in our house. This recipe makes two loafs, we normally eat one fresh and warm from the oven and the next we save for breakfast in the morning enjoyed with sunny side eggs, fresh fruit, and smoked ham!

Sometimes the banana bread takes longer to cook because of different shapes of bread loafs. The best trick for testing readiness is to insert a knife into the center of the loaf, if the knife comes out clean then the loaf is done baking! If there is still dough on the knife then set it back in the oven to bake longer. Try between 5-10 increments at a time until cooked.

Banana bread will mold quicker than any other bread. It is best stored in the fridge, not in a loaf pan. I place mine in a airtight container and put it in the fridge if I know we won’t eat it within two days. Normally it is all gone by say two, so storing it wrapped in parchment paper in the microwave is also a method I have done.

The best kinds of bananas to use are the ones that are overly ripe. Which means they are turning black/brown in color. You don’t want rotten bananas, but the softer and mushier they are the more flavor they bring to this dish. They are also easier to mash the riper they are! The starches in the bananas have converted to a sugar so it makes the loaf that much sweeter. So don’t let those brown bananas go to waste! Throw them in some banana bread.