Best Banana Bread Recipe
There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through your home. This recipe for the best banana bread is straightforward, delicious, and perfect for any occasion. Whether you’re enjoying it as a morning treat or an afternoon snack, this banana bread is sure to be a hit.
Banana bread is one of those classic comfort foods that never goes out of style. Its rich, moist texture and sweet banana flavor make it a favorite for breakfast, snacks, or even dessert. This recipe for the best banana bread is easy to follow, uses simple ingredients, and offers a delightful treat that your family and friends will love.
Why This Banana Bread Recipe is the Best
There are countless banana bread recipes out there, but this one stands out for several reasons:
- Simplicity: With just a few basic ingredients, you can create a delicious loaf that tastes like it came from a bakery.
- Versatility: This recipe is adaptable. Whether you want it gluten-free, oil-free, or packed with nuts and chocolate chips, you can make it your own.
- Healthy Swaps: Using flax meal as an egg substitute and applesauce instead of extra oil makes this banana bread a healthier option without sacrificing flavor.
- Perfect Texture: The combination of mashed bananas and applesauce ensures a moist and tender crumb every time.
Ingredients You’ll Need To Make Banana Bread
Before we get started, let’s gather all the ingredients needed for this delicious banana bread recipe. Here’s what you’ll need:
- Flax Egg Substitute:
- 2 tablespoons (14 g) flax meal
- ¼ cup (59 mL) water
- Dry Ingredients:
- 4 cups (600 g) all-purpose flour or gluten-free all-purpose baking flour
- 1 cup (160 g) light brown sugar, lightly packed
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- Wet Ingredients:
- ¾ cup (185 g) unsweetened applesauce
- ¼ cup canola oil (or use extra applesauce for oil-free option)
- 1 tablespoon (15 mL) vanilla extract
- 1 ½ cups (390 g) mashed bananas (about 3 bananas)
How to Make Vegan Banana Bread
This banana bread recipe is as easy as it is delicious. Follow these steps to create a mouthwatering loaf that everyone will love:
- Prepare Your Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a standard-size loaf pan (9×5 inches) with parchment paper, allowing the paper to overlap the long edges of the pan by about 3 inches. This makes it easier to lift the loaf out once it’s baked.
- Make the Flax Egg:
- In a small bowl, whisk together the flax meal and water. Set it aside for about 5 minutes to allow it to thicken. This acts as an egg substitute and adds a lovely texture to the bread.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, light brown sugar, baking soda, and sea salt.
- Combine Wet Ingredients:
- Add the unsweetened applesauce, canola oil (or extra applesauce for the oil-free option), vanilla extract, mashed bananas, and the prepared flax mixture to the dry ingredients. Mix until you achieve a thick cake batter consistency.
- Bake the Banana Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf is slightly cracked and browned.
- Cool and Serve:
- Allow the banana bread to cool in the pan for at least 30 minutes.
- Use the overlapping parchment paper to lift the loaf out of the pan onto a cutting board. Slice and serve your delicious homemade banana bread.
Tips for the Perfect Banana Bread
- Ripeness Matters: Make sure your bananas are ripe. The more spots they have, the sweeter your bread will be.
- Oil-Free Option: If you prefer an oil-free banana bread, simply omit the canola oil and add an extra ¼ cup of unsweetened applesauce.
- Don’t Overmix: When combining wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense bread instead of a light, fluffy texture.
- Adjust Baking Time as Needed: Ovens can vary, so if your bread isn’t done at the 55-minute mark, give it a few more minutes. Keep an eye on the color and texture.
- Experiment with Flavors: Don’t hesitate to try different add-ins like berries, spices, or even a swirl of peanut butter for a unique twist on classic banana bread.
Storing Your Banana Bread
To keep your banana bread fresh and delicious, store it in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating it for up to a week or freezing it for up to 3 months. To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag.
FAQs about Banana Bread
Can I add nuts or chocolate chips to this banana bread?
Absolutely! Feel free to add a cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option. Keep in mind that it may result in a denser loaf, so you might want to use half whole wheat and half all-purpose flour for a balanced texture.
How can I make this banana bread gluten-free?
Simply use a gluten-free all-purpose baking flour instead of regular flour. This recipe is designed to be easily adaptable to gluten-free diets.
Can I use another type of sugar instead of light brown sugar?
Yes, you can use granulated sugar, coconut sugar, or even honey as a substitute. Each will slightly alter the flavor and texture, so experiment to see what you like best.
What’s the best way to mash bananas for this recipe?
You can mash bananas using a fork or potato masher for a chunkier texture, or blend them in a food processor for a smoother consistency.
Best Banana Bread
Ingredients
- 2 tablespoons 14 g flax meal
- ¼ cup 59 mL water
- 4 cups 600 g all-purpose flour or gluten-free all-purpose free baking flour
- 1 cup 160 g light brown sugar, lightly packed
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ¾ cup 185 g unsweetened applesauce
- ¼ cup canola oil (see below for oil free option)
- 1 tablespoon 15 mL vanilla
- 1 ½ cup 390 g mashed banana (roughly 3 bananas)
Instructions
- Preheat the oven to 350 and line a standard-size loaf pan (9×5) with parchment paper. Place the parchment paper so that it is overlapping the long edges of the pan by 3 inches or so.
- Add the flax meal and water to a small bowl, whisk to combine and set aside for 5 minutes to thicken.
- Add the flour, sugar, salt and baking soda to a bowl and whisk to combine. Add the apple sauce, oil, vanilla, bananas and flax mixture to the bowl, mix to combine everything into a thick cake batter consistency.
- Transfer batter to the prepared loaf pan and bake for 50-55 minutes until a toothpick inserted in the middle comes out dry and the top has cracked and browned slightly.
- Let cool for at least 30 minutes. Use the overlapping parchment to lift the load out of the pan onto a cutting board, slice and serve.