Banana Bread
Banana bread is the easiest way to rescue overripe bananas from the trash and turn them into the most beloved quick bread. The riper the bananas, the sweeter the bread — black-spotted ones are gold. This recipe uses melted butter for moisture and a touch of cinnamon for warmth. Optional add-ins include walnuts, chocolate chips, or a streusel topping. Slice and freeze for breakfast on busy mornings, or eat warm with coffee.
Nutrition Per Serving
Steps
- 1
Preheat oven to 175°C (350°F). Grease a 9x5-inch loaf pan.
≈ 5 min - 2
In a large bowl, mash bananas with a fork until mostly smooth.
≈ 2 min - 3
Stir in melted butter, sugar, beaten egg and vanilla until combined.
≈ 2 min - 4
Sprinkle baking soda, salt and cinnamon over the mixture; mix in.
≈ 1 min - 5
Add flour; fold gently with a spatula just until no dry streaks remain. Don't overmix.
≈ 2 min - 6
If using, fold in walnuts or chocolate chips.
≈ 1 min - 7
Pour batter into prepared pan, smooth the top.
≈ 1 min - 8
Bake 55-65 minutes, or until a toothpick inserted in the center comes out clean.
≈ 60 min - 9
Cool in the pan 10 minutes, then transfer to a wire rack. Slice when fully cooled.
≈ 30 min
Dietitian Note
Banana bread is a treat — not a daily breakfast. Bananas provide potassium and natural sugars. Reducing sugar to 1/2 cup and using whole-wheat flour for half the all-purpose makes it more nutrient-dense without sacrificing flavor. Adding walnuts boosts omega-3s and protein. One reasonable slice (1/10 of loaf) fits within a balanced diet; pair with Greek yogurt for protein.