Warm Banana Loaf
Banana Loaf — Soft, Moist, and Easy
Banana bread is the kind of thing you make when you want the house to smell like home. This version is soft, cozy, and gently spiced—with a deep flavor from brown sugar and plenty of ripe bananas. Whether you enjoy it plain, toasted with butter, or studded with chocolate chips, this loaf is as comforting as it gets.
Warm Banana Loaf with a Hint of Cinnamon
There’s something timeless about a banana loaf cooling on the counter. This one is tender and lightly spiced, with just enough cinnamon to feel familiar but not overpowering. Made with ripe bananas and simple ingredients, it’s the kind of loaf you reach for on slow mornings or quiet afternoons. Best enjoyed warm, with a little butter or a drizzle of honey.
Ingredients:
- 250 g all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 113 g unsalted butter, softened
- 150 g brown sugar (preferred for moisture and deeper flavor)
- 2 eggs
- 500–550 g very ripe bananas, mashed (about 5–6 bananas)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of ground nutmeg
- 50–60 g chopped walnuts or chocolate chips (optional)
Instructions:
- Prep the oven and pan:
Preheat the oven to 175°C (350°F). Grease and line a standard loaf pan with parchment paper. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. - Cream the butter and sugar:
In a large bowl, beat the softened butter and brown sugar until light and fluffy. - Add eggs and bananas:
Beat in the eggs one at a time. Stir in the mashed bananas and vanilla extract until well combined. - Combine the mixtures:
Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix. - Add extras (optional):
Stir in the chopped walnuts or chocolate chips if using. - Bake the loaf:
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool before slicing:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Why Metric?
For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.
| Ingredient | Metric | US Measurement |
|---|---|---|
| All-purpose flour | 250 g | 2 cups |
| Baking soda | 1 tsp | 1 tsp |
| Salt | ¼ tsp | ¼ tsp |
| Unsalted butter | 113 g | ½ cup (1 stick) |
| Brown sugar | 150 g | ¾ cup |
| Eggs | 2 | 2 |
| Ripe bananas (mashed) | 500–550 g | 5–6 bananas |
| Vanilla extract | 1 tsp | 1 tsp |
| Ground cinnamon | ½ tsp | ½ tsp |
| Ground nutmeg | Pinch | Pinch |
| Walnuts/Choc chips | 50–60 g (optional) | ½ cup (optional) |
Storage:
- Store the loaf covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week if keeping longer.
- For freezing, wrap individual slices and freeze for up to 2 months. Reheat in the toaster or microwave as needed.
Note:
- Use very ripe bananas—the more spotted and soft, the better the flavor.
- Brown sugar creates a richer, moister loaf than white or coconut sugar. Substitutions will still work, but the texture will be slightly different.
- Add-ins like walnuts or chocolate chips are entirely optional but add wonderful texture and flavor variety.
- This recipe fits a standard 9 × 5 inch (23 × 13 cm) loaf pan.
- To make muffins, divide the batter into a 12-cup muffin tin and bake at 175°C for 18–22 minutes, or until a toothpick comes out with a few crumbs.
Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.
Stay tuned,
~ Clever Crumbs