Quick Banana Bread Recipe

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If you’re looking for a fast and delicious way to use up your overripe bananas, this is the recipe for you. This quick banana bread recipe uses a special technique that brings out all of the sweet, juicy goodness from your bananas, resulting in an extra-moist loaf with incredible flavor! Whether you serve it warm with a pat of butter or enjoy a slice with your morning coffee, it’s pure comfort baked into every bite.

This recipe was inspired by a recipe in an issue of Cook’s Illustrated titled “Ultimate Banana Bread.” The article discusses how the riper the banana is, the more fructose it produces. (Think sugar.) 

The article then discusses banana juice.  Cook’s Illustrated instructs the reader to microwave bananas to extract the juice, strain it, and then reduce it.

I like to take shortcuts, so I microwave my bananas and pour the juice into the batter first, then add the bananas.

Let’s take a quick peek at how to make banana bread using banana “juice.”

Ingredients

For this quick bread recipe, you need the following ingredients:

• ripe bananas
• all-purpose flour
• baking soda
• salt
• unsalted butter
• brown sugar
• eggs
• vanilla
• demerara or granulated sugar

How To Make Banana Quick Bread

1. Preheat the oven to 350 degrees. Spray a loaf pan with non-stick spray.
2. Peel the bananas and place them in a microwave-safe, shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.

1. Combine flour, baking soda, and salt, and set aside.
2. Whip butter on high speed in the large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
3. Pour the banana “juice” slowly into the batter in a mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
4. Add bananas and mix until incorporated.
5. Add flour and mix until the batter is smooth.
6. Pour the batter into the prepared pan and sprinkle the top with sugar. Bake for 50 – 55 minutes or until done.
7. Cool the bread on a wire rack.

If you love homemade breads as much as I do, be sure to try my Strawberry Bread for a sweet, fruity twist, my rich and chocolatey Nutella Bread, or the beautifully swirled Babka that’s as stunning as it is delicious. Each one is a slice of comfort you’ll want to bake again and again.

Banana Bread Recipe

This quick banana bread recipe uses a special technique to bring out all of the sweet juicy goodness from your bananas resulting in a moist, delicious loaf.

4.46 from 59 votes

Print Pin Rate

Course: Breads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 339kcal

Author: Lynda – Southern Kissed

Ingredients

• 4 ripe bananas
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 stick unsalted butter softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• demerara or granulated sugar for dusting

Instructions

• Preheat oven to 350 degrees. Spray loaf pan with non-stick spray.
• Peel bananas and place in a microwave safe shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.
• Combine flour, baking soda, and salt and set aside.
• Whip butter on high-speed in large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
• Slowly pour banana “juice” into batter in mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
• Add bananas and mix until incorporated.
• Add flour and mix until smooth.
• Pour into prepared pan and Sprinkle top with sugar. Bake for 50 – 55 minutes or until done.
• Remove to wire rack and allow to cool.

Notes

To make chocolate chip banana bread, fold in 1 cup semisweet chocolate chips before placing dough in loaf pan (step 8). Bake for 50 – 55 minutes or until done.

For banana walnut bread, follow directions through step 7.  Fold in 1/2 cup toasted walnuts and pour batter to the prepared pan. Bake for 50 – 55 minutes or until done.

Nutrition

Serving: 1slice | Calories: 339kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 328mg | Fiber: 2g | Sugar: 24g

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Feel free to stir in some chopped nuts or chocolate chips before baking—both add just the right touch of texture and sweetness to complement the bananas beautifully.

For a different take on banana bread, check out this video from Cosmopolitan Cornbread:

Last Bite

There’s just something special about homemade bread fresh from the oven. Leave a comment below and tell me your favorite way to enjoy banana bread—plain, buttered, or with a little something extra!