Plain Banana Bread
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This Plain Banana Bread is a classic and simple recipe. For those that like their desserts pure and without much in them, this Plain Banana Bread is for you!
If you love banana bread as much as I do, be sure to check out some of my other favorites like my Coconut Chocolate Chip Banana Bread, Eggless Mini Chocolate Chip Banana Bread, or my Vegan Chocolate Banana Bread.
Table of Contents
When you just want a simple and plain banana bread, this recipe is it! Use up overly ripe bananas in this easy banana recipe. I love baking with bananas because they add extra sweetness and flavor to all kinds of desserts. Plus, if you have overly ripe bananas you can turn waste into delicious banana bread!
This banana recipe is quick and easy to make. You can use your stand mixer, hand mixer, or even just a mixing bowl and spatula. Enjoy this banana bread plain, with a slab of butter, for breakfast, snack or even for dessert.
Why You'll Love This Recipe
Classic: You will love this Plain Banana Bread because it is a classic! Simple, moist, fluffy, and sweetened with overly ripe bananas. This banana bread is a classic recipe you can make anytime!
Uses Overly Ripe Bananas: I love baking with overly ripe bananas because it not only eliminates food waste, but you also get a sweet treat in the process! While eating overly ripe bananas are not ideal, they are ideal for baking. When bananas ripen, the starches turn to sugars. This makes them sweeter, softer, and easier to mash up into baked goods. This banana recipe is sure to become a favorite!
Great Gift: I love giving banana bread as a gift because it's easy to make ahead of time, it wraps up easily, and everyone loves banana bread. So, you can't go wrong with bringing this as a hostess gift, a gift to your neighbor for doing you a favor, or just a simple act of kindness to a friend. And this recipe is perfect for gifting as it doesn't have any nuts or anything else, that way you're not worried about allergies of the person you're gifting it to.
Ingredients
- Butter: I use Organic Valley Salted Butter, as its my fave. You can use your favorite.
- Dark Brown Sugar: I use organic dark brown sugar for maximum flavor in this banana bread.
- Cane Sugar: I also use organic cane sugar.
- Vanilla Bean: Organic ground vanilla bean gives this banana bread so much more depth of flavor than just using vanilla extract. Though, if you don't have it, you can use vanilla extract in its place.
- Bananas: Make sure your bananas are overly ripe, which makes them best for baking.
- Eggs: Use large eggs.
- Heavy Whipping Cream: I use organic heavy whipping cream, which provides more richness to this plain banana bread.
- Cake Flour: I use my homemade cake flour for a light and tender crumb. Store bought is also fine.
- Baking Powder: Use baking powder, not soda.
- Salt: Use fine sea salt.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite kind of cinnamon. Check out my post the Best Cinnamon to Bake With for more info on different types of cinnamon.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- 1-pound Loaf Pan: I use 1-pound loaf pan for this banana bread.
- Parchment Paper: I prefer to use nontoxic parchment paper as this allows me to easily remove the banana bread from the loaf pan. If you don't use parchment, be sure to grease your pan well.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, dark brown sugar, cane sugar, bananas, and vanilla extract.
Add the eggs and cream and mix on low until combined.
Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter.
Step 3
Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking time).
FAQ's
When bananas ripen, the starches turn to sugars, making bananas sweeter and better for baking all kinds of things such as banana bread, cake, cupcakes, cookies, and more!
Yes! You can easily make banana bread gluten free be swapping out the all purpose flour for a gluten free flour blend. In the Notes at the bottom of the recipe, I list top choice for gluten free flour and know that works with this recipe.
Yes! You can make banana bread at high altitude. Always be sure you are using a high altitude recipe though. All my recipes are tested at high altitude and can be made anywhere above 5,000 feet with just one simple adjustment to the baking time. Check the Notes at the bottom of the recipe for the high altitude adjustment.
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Plain Banana Bread
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large bananas (very ripe)
- 2 large eggs (room temperature)
- ¾ cup heavy whipping cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, dark brown sugar, cane sugar, bananas, and vanilla extract.
- Add the eggs and cream and mix on low until combined.
- Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter.
- Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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I make this banana bread all the time, it’s both my dad’s and brother’s favorite! They never stop asking for it!