If you like banana bread, then you must try my Homemade Banana Bread Recipe! Having a good recipe on hand is a necessity if you buy bananas. I always end up with some that are too ripe to eat but would be perfect in banana bread! My recipe is delicious and will rise perfectly at high altitude!
Did you know that you can freeze bananas? This was life changing when I figured that out. Sometimes I don’t have time or enough bananas to make a loaf of banana bread, so I just throw them in the freezer, peel and all! They will last for several months in the freezer. When you take them out just defrost them in your microwave and add them to your recipe!
In my recipe I add nutmeg and a little bit of maple syrup. These are optional, so if you don’t like nutmeg or don’t have any maple syrup on hand you can leave them out. I think they give a great subtle flavor to the banana bread, so I like to use them. And if you are using maple syrup, be sure to use 100% real maple syrup!
Banana bread is great by itself, but there are many other ways to eat banana bread. For example, you can toast it and add a little butter or coconut oil on top. Or you could make a peanut butter sandwich for lunch or a hike. One of my favorites is to use the banana bread for French toast! If you have not tried that before I highly recommend it.
Find your Homemade Banana Bread Recipe below. The high altitude recipe is right below, and the sea level recipe is at the end. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!
High Altitude Homemade Banana Bread Recipe
Equipment
- Glass loaf pan
Ingredients
- 3 large eggs
- 1 1/2 cups mashed banana (about 3-4 medium bananas)
- 2 cups flour plus 2 tablespoons
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 tbsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1 cup sugar minus 1 tbsp
- 1/2 cup avocado oil
- 1 tbsp maple syrup (optional)
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350 F.
- Crack the eggs into a small bowl and set aside.
- Prepare your bananas. If you are using room temperature bananas, gently mash them in a measuring cup and measure out 1 1/2 cups. If you are using frozen bananas, defrost them first and then measure them.
- Grease and flour your glass loaf pan.
- In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg (optional). Mix with a fork until combined.
- In a large mixing bowl add the sugar, avocado oil, and maple syrup (optional). Mix for a minute on medium speed.
- Add the eggs to the large mixing bowl and beat for a minute on medium high speed.
- Add the bananas and vanilla extract to the large mixing bowl and mix until combined.
- Add in the flour mixture and mix until combined.
- Add in the walnuts and mix until combined.
- Hand mix the batter for a few seconds to make sure everything was incorporated.
- Add the batter to the glass loaf pan and place in the oven.
- Bake for 1hr 15 min to 1hr 20 min, or until a knife comes out clean. Then remove from the oven and let it cool on a cooling rack for 15 minutes.
- Gently remove the banana bread, using a knife to pry it away from the sides if necessary. Let it cool completely on the cooling rack.
- Store the banana bread in an airtight container or sealable plastic bag. It will last 3 days at room temperature or 7 days in the refrigerator. If you want to make it ahead of time, it will last 3-4 months in the freezer.
Homemade Banana Bread Recipe
Equipment
- Glass loaf pan
Ingredients
- 2 large eggs
- 1 1/2 cups mashed banana (about 3-4 medium bananas)
- 2 cups flour plus
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1 cup sugar minus
- 1/2 cup avocado oil
- 1 tbsp maple syrup (optional)
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 340 F.
- Crack the eggs into a small bowl and set aside.
- Prepare your bananas. If you are using room temperature bananas, gently mash them in a measuring cup and measure out 1 1/2 cups. If you are using frozen bananas, defrost them first and then measure them.
- Grease and flour your glass loaf pan.
- In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg (optional). Mix with a fork until combined.
- In a large mixing bowl add the sugar, avocado oil, and maple syrup (optional). Mix for a minute on medium speed.
- Add the eggs to the large mixing bowl and beat for a minute on medium high speed.
- Add the bananas and vanilla extract to the large mixing bowl and mix until combined.
- Add in the flour mixture and mix until combined.
- Add in the walnuts and mix until combined.
- Hand mix the batter for a few seconds to make sure everything was incorporated.
- Add the batter to the glass loaf pan and place in the oven.
- Bake for 1hr to 1hr 15 min, or until a knife comes out clean. Then remove from the oven and let it cool on a cooling rack for 15 minutes.
- Gently remove the banana bread, using a knife to pry it away from the sides if necessary. Let it cool completely on the cooling rack.
- Store the banana bread in an airtight container or sealable plastic bag. It will last 3 days at room temperature or 7 days in the refrigerator. If you want to make it ahead of time, it will last 3-4 months in the freezer.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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