Go Back
–+ servings

Easy Banana Bread

An easy banana bread that is incredibly soft, loaded with ripe bananas and spiced with cinnamon. This just takes under 20 minutes to make and serves you a perfect dessert anytime you want.
5 from 1 vote
Print Pin
Course: Breakfast, Dessert
Keyword: Banana, Bread, Breakfast, Easy
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf / 10-12 servings

Ingredients

  • 1/2 cup (113 g) unsalted butter, softened at room temperature
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 ml) buttermilk*, room temperature 
  • 3 medium ripe banana, mashed
  • 1 teaspoon (5ml) vanilla extract
  • 2 large eggs
  • 1 3/4 cups (228g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon (4g) ground cinnamon
  • 1/2 cup (56 g) chopped walnuts or raisins, optional
  • 1-2 banana slices, optional

Instructions

  • Preheat your oven to 350ºF/175ºC. Grease a 9x5-inch baking loaf pan.
  • In a large mixing bowl of an electric mixer fitted with the whisk attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg, one at a time, followed by the mashed banana and vanilla extract. It is ok if the mixture has lumps in it.
  • In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Beat the banana mixture with half of the dry mixture on low speed until combined. Then add the buttermilk and keep on beating. Add the remaining dry mixture and keep beating on low speed just until fully incorporated, no flour remained. Avoid overmixing! Fold in the chopped walnuts if desired.
  • Pour the batter to the prepared loaf pan and top with some banana slices as desired. Bake for 45-60 minutes, until a cake tester comes out clean.
  • Remove the bread from the oven, let it sit in the pan for 10 minutes to help the loaf solidify. Remove the bread and cool completely on a wire rack.
  • Serve the cake at room temperature. Store the cake in an airtight container in the fridge for up to 5 days. Wrap it tight and freeze it for up to 3 months.

Notes

*You can make buttermilk at home by adding 1 tablespoon lemon juice or vinegar to 1 cup of whole milk. Let sit for 10 minutes, stir, and use.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!