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–+ servings

Banana Bread in 20 Minutes (Weeknight Win)

This recipe makes delicious banana bread quickly, perfect for busy weeknights when you need a comforting dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Calories: 396
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 1.5 cups overripe bananas, mashed about 3 large bananas
  • 0.25 cup avocado, canola, or vegetable oil 60 ml
  • 0.25 cup unsalted butter, melted 60 g
  • 0.67 cup light or dark brown sugar, packed 135 g
  • 0.5 cup granulated sugar 100 g
  • 2 large eggs, lightly beaten room temperature preferred
  • 1 Tablespoon vanilla extract
  • 0.25 cup buttermilk 60 ml
  • 2 cups all-purpose flour 250 g
  • 0.75 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Optional Add-ins
  • 1.25 cups chocolate chips or chopped nuts
  • 0.25 cup coarse or granulated sugar for sprinkling 50 g

Equipment

  • 9x5 inch bread pan
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350F (175C). Grease the bottom and sides of a 9x5 inch bread pan.
  2. In a large bowl, combine the mashed bananas, oil, and melted butter. Stir until well combined.
  3. Add the brown sugar and granulated sugar. Stir well.
  4. Stir in the beaten eggs and vanilla extract.
  5. Add the buttermilk and stir until thoroughly combined.
  6. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until just combined. Do not overmix. If using chocolate chips or nuts, stir them in now.
  8. Pour the batter into the prepared bread pan. If desired, sprinkle the top with coarse sugar.
  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Nutrition

Calories: 396kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 46gCholesterol: 74mgSodium: 205mgPotassium: 152mgFiber: 2gSugar: 28gVitamin A: 1050IUVitamin C: 4.1mgCalcium: 20mgIron: 0.4mg

Notes

If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1/4 cup, then letting it sit for 5 minutes. If using nuts that are not chopped, toast them first for better flavor. Store the banana bread in an airtight container at room temperature for up to 3 days, or freeze it for several months.

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