I LOVE banana bread! Scratch that, I am head-over-heels in love with any recipe that has bananas in it. Real bananas. Not the artificial flavor shenanigans that you often find when you buy something “banana flavored”.
So when you have ripe bananas at home, don’t throw them out. It’s a waste of one of nature’s greatest gifts to us. Instead, use it to bake. There are just so many things you can do with an overly ripe banana. One of my favorite ways to use ripe bananas is baking banana bread!
I kept this recipe simple, but feel free to add/tweak the ingredients and make it your own. You can add 1/4 cup of chopped walnuts for an extra crunch and even swap the cinnamon teaspoon for vanilla extract instead. For the chocolate lovers out there, add 1/4 cup of dark chocolate drops/chips.
This recipe is gluten-free because that’s my personal preference. But if you want to use regular flour, just swap it out for what works for you. If vegan is your jam, substitute the eggs for flax eggs (1 TBSP ground flax seeds mixed in 3 TBSP hot water per egg). Don’t forget about the butter. Use vegan butter instead.
Since this banana bread has fruit in the recipe (the bananas), you might want to store it in a container (with lid) in the fridge. And oh yeah, no preservatives here, so have it within a week ;).
Easy Banana Bread Recipe
Yields 1 loaf
- 3 ripe bananas (mashed)
- 2 eggs (organic)
- 1/3 cup butter (room temperature)
- 2/3 cup brown sugar
- 1 1/2 cup flour (I used 1 cup gluten-free all purpose and 1/2 cup chickpea flour)
- 1 tsp cinnamon
- 1 tsp baking soda
- Preheat oven to 350 degrees F. Grease with a little butter a loaf pan.
- Combine in mixer eggs, butter, and sugar. Add banana and mix until evenly combined.
- Add dry ingredients: flour, cinnamon, and baking soda. Mix just until it blends together. To avoid over-mixing, you can use a spoon to mix the dry ingredients in the dough.
- Pour mix into loaf pan.
- Bake for 55 minutes.
- Enjoy with some delicious warm tea, coffee, hot cocoa, or as is!