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!

This recipe was inspired by a recipe that appeared in an issue of Cook’s Illustrated called Ultimate Banana Bread. The article discusses how the riper the banana is, the more fructose is produced. (Think sugar.) 

Then the article talks about 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 just microwave my bananas and pour the juice first into the batter, then add the bananas themselves.

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

As with all recipes, gather all of the ingredients and supplies and read the recipe thoroughly.

Preheat the oven to 350 degrees. Spray a 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 the large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.

Pour 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.)

Add bananas and mix until incorporated. Next, add flour and mix until the batter is smooth.

Baking Time

Pour the batter into the prepared pan and sprinkle top with sugar. Bake for 50 – 55 minutes or until done.

Cool the bread on a wire rack.

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• Brioche French Toast – Making French toast might be easier than you think. It’s so easy that I learned how to make it as a child by watching my dad make it on the weekends.
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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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When you make it, feel free to add nuts or chocolate chips to the batter before baking. Those would be tasty additions that complement the bananas.

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