This delicious, moist and fluffy banana bread is so easy to make and even easier to eat! With the addition of my favorite spices, it’s the perfect breakfast treat to warm you up on a chilly morning!
Please welcome Nicole from Windy City Dinner Fairy! Nicole is a classically trained pastry chef and we are so lucky to have her guest posting on Fox and Briar today, sharing her favorite recipe for banana bread! Take it away Nicole!
Banana bread is one of my favorite things to make for a couple reasons. This quick bread is delicious and perfect for breakfast or a snack, and I always have all the necessary ingredients on hand! Today I’m going to show you how make this easy spiced banana bread recipe!
To get a super flavorful banana bread, you want to start with the best ingredients. That includes super ripe bananas. I have a tendency to buy bananas and never eat them in time, so I always have overly ripe bananas on hand. Ideally you want to use bananas that are turning black and are super soft.
Why do we want really ripe bananas? They produce concentrated banana flavor have the most natural sweetness. If your bananas are turning brown but you don’t have time to bake, throw them in the freezer! The night before baking, put them on a plate and defrost in the fridge, or put them on the counter a couple hours before your ready to bake.
If you don’t have ripe bananas on hand, can you still make really good banana bread?
Yes! There are a couple tricks you can use to speed up the process depending on how much time you have. You can stick them in a brown paper bag and loosely close it. Ethylene will build up and circulate within the bag, speeding up the ripening process. Check on them once in a while in order to take them out at the perfect time. You can also place a ripe fruit such as an apple or tomato in the bag as well to help expedite the process!
How can quickly I ripen bananas for banana bread?
My favorite method is to stick them in the oven at at 350° F for 15 to 20 minutes, or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash for banana bread.
Do you use butter or oil in banana bread?
I prefer to use oil in all of my quick bread recipes! Because oil does not solidify at room temperature it keeps the breads extra moist.
What is a quick bread?
Quick bread is any bread leavened with leavening agents other than yeast or eggs. They can be prepared quickly without requiring the time-consuming skilled labor and the specific temperatures required for traditional yeast breads. They include basic ingredients like all-purpose flour, liquids (typically milk) salt and leavening agent, such as baking powder and/or baking soda. They usually contain added fat from butter or vegetable oil, eggs and sugar, but in different proportions, making some sweeter and richer.
What is the quick bread mixing method?
What makes this quick bread so quick and easy is the mixing method! Also known as the stirring method (or blending method, or muffin method) is used for pancakes, muffins, cornbread, and so much more. To put it simply, it calls for measurement of dry and wet ingredients separately, then quickly mixing the two.
What are the ingredients for a quick bread?
The basic ingredients of any quick-bread recipe are all-purpose flour, liquids, typically milk, salt and leavening agent, such as baking powder and/or baking soda. They usually contain added fat from butter or vegetable oil, eggs and sugar. So simple and so delicious!
Now let’s get baking!
Spiced Banana Bread
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger I also used some crystalized ginger as well for some extra texture
- 1 ½ cups mashed banana 3 or 4 medium over ripe bananas, plus one extra for garnish (optional)
- 2 large eggs
- 1/2 cup oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and grease or line with parchment paper a 9x5-inch loaf pan.
- In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and spices). Whisk together until well combined.
- In a separate bowl, peel and mash the bananas. Then add the eggs, oil or melted butter, and vanilla extract is using. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula or a spoon to stir the wet and dry together. Do not over-mix the batter!
- Pour the batter into the prepared loaf pan. Top with one banana, sliced in half, if desired (optional). Bake at 350°F for 55-65 minutes, until a tester comes out with moist crumbs.
- Remove baked loaf from the pan and transfer to a cooling rack.
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Monica says
i just made this. I used half whole wheat and half white unbleached flour. I added dried blueberries, craisins and chocolate chips. It is delicious!!! Thanks for this recipe.
Meghan says
So glad you loved it!
Segen says
I like my banana bread spiced and usually have to amend recipe as there aren’t enough spices. This one needs no changes! Perfectly spiced and perfectly fluffy!!
Meghan says
So glad to hear that!
kelli h weiss says
hi, i’ve been baking a certain banana nut bread (my dear MIL’s recipe for about 20 years, always to gift, as i’ve never tasted it or anything i bake, except for this year, with Covid 19, changing everyone’s lives, i’ve been forced to taste many things, while i search for a new recipe!
i’ve tried every variation i can find, from chocolate, to chips, to mango, to peanut butter, to whole wheat, and wheat combined with AP, and probably several more more that i just cant remember. When i came upon your very simple (meant to a complimentary way) i couldn’t resist! i just placed it in the oven, with the banana on top, which i actually didnt like, but what the heck! i will definitely write back with a report of how my main taster and i liked it, ok?
thx so very much:):
Meghan says
Thanks Kelli, can’t wait to hear what you think.
Karen says
This has been my go to Banana bread recipe! I sometimes add almonds or coconut or chocolate chips and it’s always a hit! Thank you very much, much love from Lagos, Nigeria.
Meghan says
So happy to hear that Karen!
Bananafail says
I followed the recipe exactly, my oven is accurate and I have successfully made many a banana bread. This recipe was a disaster for me. It would not bake. I finally had to cut the half charred, half soggy loaf into sodden slices, bake again and pretend they’re biscotti.
I don’t know what the problem was. I have never had something turn out so badly. I applaud the others who got a better result and this is a metaphor for life I suppose: You never know what will happen.
Meghan says
Very strange, I’m not sure why this happened when it seems that the recipe worked fine for others. Usually something like this means the oven temperature was wrong or there was too much liquid in the batter.
Robin Gramola says
I read something about sour dough starter but do not see it in your recipe???? P.S. have not made it yet, just printed it.
Meghan says
Hi Robin – this recipe doesn’t use a sourdough starter. A reader commented that they used some but I’m not sure how she used it.
Chloe says
So moist and fluffy! The spices create a wonder flavor profile that really make it so flavorful. You get the bananas and notes of spices. Definitely recommend!
C says
A VERY delicious recipe – very light and tasty with the fabulous warm spices!!! 🙂
One comment: depending on one’s location, the baking time may not need to be so long. My bread was done btwn 40-45 minutes. Any longer would have resulted in dry/burned bread. I live in the mid-Atlantic region (east coast).
Meghan says
Thank you for sharing! I’m so glad you loved it!
Futurowoman says
This is a very tasty banana bread! The combo of sourdough starter, sour cream, and salt gives it a sour/salty taste that is very distinct and different. I love the aroma and the lightness of this delicious bread!
Meghan says
So glad you liked it!
Bjorg says
Right now I cannot see any butter (cold or melted) anywhere in the recipe…. Maybe it got lost when you edited it?! I am going to bake banana bread now, so I have to find another recipe…
Meghan says
Hi Bjorg – this recipe uses oil instead of butter.
Sue says
Made this today and it’s really lovely. Thank you.
Meghan says
Wonderful, so happy you loved it!
Sue says
How much crystallized ginger?
Meghan says
Hi Sue, I would do 1/4-1/2 cup.
Debbie de Beer says
Nicest Banana Bread recipe that I’ve tried and so easy to make. Thank you for sharing.
Meghan says
So happy to hear that!
Amanda says
This is a perfect recipe. I doubled it for a 9×13 and it came out great.
Meghan says
SO happy to hear that Amanda!
vandana says
In the oven! Half the bread had chocolate chips for the kids/kids at heart and the other half, nuts for adults. I’ll update on how it tastes and bakes. The batter tasted good! One thing, I wasn’t aware I could use melted butter until I read the preparation instructions. Could you please write it under the ingredients so people know its an option?
Meghan says
Great idea! Thanks Vandana 🙂
Rachel says
Oh this looks delicious! I tried and totally failed to make a festive spiced banana bread this year…
Samantha M says
In the oven and smells amazing.
Left out clove since 8 couldn’t find it in my spice cabinet. Added the crystallized ginger because I happened to have if from a clearance purchase last year. YAY!
ALSO added walnuts and sliced a fresh banana into coins and placed over the top.
Looking foward to trying this new recipe ♡
Meghan says
So glad to hear it Samantha!