I think the first time that I had banana bread was from Starbucks, where I would get their “Banana Nut Bread.” I enjoyed it, but it wasn’t until I started making my own that I realized how simple it is to make! I’ve stopped buying banana bread from cafes as much since then. In fact, I can’t remember the last time that I bought banana bread.

There are a ton of banana bread recipes out there, but there is one that I really like. It’s by Elise Bauer on Simply Recipes (see bottom for recipe). I’ve used her banana bread recipe multiple times, and it has been consistently good.

The recipe calls for 2-3 very ripe bananas, but I typically use 3 ripe bananas. The bananas pictured above could have been more ripe, but I was in a hurry to make banana bread.

The more ripe the bananas are, the easier it is to mash them up. Overall, it was a quick and simple process.

The recipe calls for 1/2 to 1 cup of sugar. I’ve tried 1/2 cup and 3/4 cup of sugar, and my preference is 1/2 cup because I don’t like banana bread excessively sweet. 1 cup of sugar seems way too much for the loaf, but to each his or her own!

I used a stick of butter to butter up the pan before putting in the banana bread batter. It does wonders to have the finished loaf come out easily from the pan! Personally, I prefer using real butter over cooking spray when it comes to greasing pans.

Although the recipe says to put the banana bread batter in the oven for 50 minutes to 1 hour, I always put it in for 50 minutes. It comes out perfectly each time with that amount of time. Of course, it might vary for you so using a toothpick or fork to check might make sense.

I think banana breads are great for the morning or as a snack! This recipe makes banana bread come out moist and tasty. If you can’t finish it all in one sitting, you can tightly wrap the banana bread in saran wrap and refrigerate it up to one week. Enjoy!

To print the Simply Recipes recipe, CLICK HERE.