When life hands you overripe bananas, make easy banana bread! I’m sure you have a favorite banana bread recipe that you always use. So did I. But I think I like this one even better.
You dump all the ingredients in one bowl. Gently mix it all together. Pour it in the greased loaf pan. Bake it. This Easy Banana Bread is so easy to make.
My husband said it was better than the recipe I’ve been using forever. It’s an easy banana bread that is really moist.
You can see the glaze seeping into the bread in the photo below. Of course, this banana bread is perfectly good without the glaze but I have a thing for glazes.
Easy Banana Bread With Lemon Glaze
For added flavor, I always top it with a simple lemon glaze. I was out of lemons when I made this easy banana bread, so I added just a dash of pure lemon extract to a cup (I guesstimated) of powdered sugar. Add a couple of tablespoons of milk and whisk it all together.
If it’s too thin, add more powdered sugar. If it’s too thick, add more milk. You can’t mess it up.
I use almond milk to make the glaze because I love almond milk. If you don’t like the taste of almond milk, use regular milk.
Tips for Making Easy Banana Bread
These tips will help you make the best banana bread.
- Use overripe bananas
- Don’t overmix the ingredients
- Don’t overbake the bread – Start checking for doneness 10 minutes before the bread should be done. When a few moist crumbs stick to a toothpick, the bead is done.
How To Store Banana Bread
Keep banana bread moist by storing in an airtight container, plastic wrap or foil. Freshly baked banana bread will last for about 2 days when stored at room temperature. If kept in the refrigerator, banana bread will last about a week.
Serving Size 1
Amount Per Serving Calories 256Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 29mgSodium 165mgCarbohydrates 49gFiber 1gSugar 29gProtein 3g
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