Banana Bread Recipe

When a banana bread is baked, the starch and sugar in the bread combine and produce a sticky dough. This is called “rice flour” and helps to keep a banana bread in place once baked. Banana bread does not sink in the pan as some breads do. The banana bread will not come out of the pan but stay in the pan. This means that if a banana bread is put in the oven too early it may result in over-browning.

fluffy banana bread

When Should I Bake Banana Bread?

Banana bread can be baked as a bread or as a cake. However, banana bread should be baked when the bananas are ripe and full of flavor. They are more likely to melt in the oven and be softened. Banana bread can be baked in or out of the oven, but it should be baked soon after the bananas are ripe, which could take from a few days to a week.

Why Did My Banana Bread Not Rise?

Some banana bread recipes lack sufficient baking soda and/or baking powder. The baking soda and/or baking powder helps your banana bread to rise. Often a banana bread recipe that includes banana flour will be well-flour-rich, with a higher baking soda and/or baking powder proportion than a recipe that does not use banana flour.

Some banana bread recipes use egg whites instead of eggs, which may cause your loaf to rise, but not if your loaf is high in banana flour.

Caution: Chocolate chips can prevent banana bread from rising.

Banana Bread Benefits

Banana bread is a rich source of soluble fiber. When ingested as part of a balanced diet, it can provide a low-glycemic index and maintain a feeling of fullness. This will keep you from overeating on other carbohydrate-rich foods, and it also has a high water content, which will lower blood sugar levels and aid in weight loss.

What Does Banana Bread Do To Your Body?

Bananas have also got one of the best nutritive profiles of any food – they are a good source of potassium (a nutrient which plays a crucial role in regulating fluid balance), fibre, vitamins, minerals and folate. By combining those nutrients in banana bread, you will add satiety to your meal and also ensure you’re consuming as many calories as possible, while getting the most from your daily vitamin C, potassium and magnesium. The added fat in the banana puree will keep the bread moist – which means you’ll end up eating less at one sitting.

Is Banana Bread Bad For You?

Most often banana bread is made with refined white sugar. On average, that’s about 5g of sugar per slice – a third of the 10% or more a woman should limit her sugar intake to a week, according to the NHS. In fact, unless you’re baking banana bread from scratch, it’s possible to have just 10% of the sugar contained in a regular loaf, and it’ll still have plenty of fiber, healthy fats, and other health benefits.

With other added sugars, on the other hand, you’re on a road to weight gain and poorer health. Peanut butter and banana bread are a popular choice – a combination of peanut butter and added sugar can pack 120 calories per slice, if you do the math, plus 16g of sugar. For a person with a 2,000-calorie limit, that means 20% of the recommended limit.

Banana Bread Recipe

Try this homemade banana bread recipe for a long lasting loaf! See why this has been a top rated bread recipe here at just eat up. Tag us your food on our social media!
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Course: Dessert
Cuisine: American
Keyword: banana bread
Servings: 1 Loaf
Calories: 170kcal


  • 1 stick salted butter 1/2 cup
  • 4 ripe bananas
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 tsp cinnamon


  • Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
  • Add the stick of butter to a bowl, microwave for 45 seconds, or until melted.
  • Add bananas to bowl and mash with a fork.
  • Add the vanilla extract and eggs to the bowl. Use fork to stir thoroughly.
  • In another bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  • Add the dry ingredients and wet ingredients together and mix/combine with spatula.
  • Pour the batter into loaf pan and bake for 45-50 minutes. Insert toothpick to check for dryness.


Serving: 1slice | Calories: 170kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 270mg | Potassium: 157mg | Fiber: 2g | Sugar: 21g | Vitamin A: 300IU | Vitamin C: 3.5mg | Calcium: 10mg | Iron: 1.5mg
cooked food on black ceramic plates

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