Description
A moist and delicious banana bread that’s perfect for using up ripe bananas. This versatile recipe can be made vegan and is great for customizing with your favorite add-ins.
Ingredients
Scale
- 3–4 ripe bananas (with 50-75% brown spots)
- 2 eggs (or 2 tablespoons ground flaxseed + 6 tablespoons water for vegan version)
- 1/2 cup yogurt (or plant-based yogurt)
- 1/2 cup butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional add-ins: nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C)
- Mash the ripe bananas in a large bowl
- Mix in wet ingredients (eggs, yogurt, butter, vanilla)
- Combine dry ingredients in a separate bowl
- Fold dry ingredients into wet ingredients
- If using add-ins, toss them with 1 teaspoon flour before folding in
- Pour into prepared loaf pan
- Bake for 50-60 minutes or until a toothpick comes out clean
Notes
- For best results, use bananas with 50-75% brown spots
- Can use frozen bananas – thaw and drain excess liquid first
- Recipe works in different pan sizes – adjust baking time accordingly
- For muffins: bake 20-25 minutes
- For mini loaves: bake 30-35 minutes
- Toss add-ins in flour to prevent sinking
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: banana bread, quick bread, ripe bananas, vegan option, easy baking
