There’s something about the fall season that makes us crave warm, comforting flavors. And what better way to satisfy that craving than with a loaf of freshly baked banana bread? This fall, take your banana bread game to the next level with this delicious and easy recipe that’s sure to become a new favorite.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and granulated sugar. Mix well.
- Add in the eggs and vanilla extract, and mix until fully incorporated.
- In a separate mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If desired, fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
- Slice and serve, and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 230
Fat: 11g
Saturated Fat: 6g
Cholesterol: 57mg
Sodium: 197mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 17g
Protein: 3g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Equipment
- Large mixing bowl
- Separate mixing bowl
- Whisk
- Loaf pan
- Spatula
- Wire rack
Serving Suggestions
This fall banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. It’s perfect for breakfast, brunch, or as a dessert for any occasion.
Variations
Want to mix things up? Try adding in some chocolate chips or dried cranberries for an extra burst of flavor. You can also swap out the pecans for walnuts or almonds, or omit them altogether if you prefer.
Substitutions
If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar. You can also use coconut oil instead of butter, or substitute the all-purpose flour with whole wheat flour for a healthier twist.
Storage
Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the bread for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag.
Tips
- Make sure your bananas are ripe for the best flavor and texture.
- Don’t overmix the batter, or you’ll end up with a tough bread. Mix until just combined.
- If you’re using a glass loaf pan, reduce the oven temperature by 25°F (15°C).
- Let the bread cool completely before slicing to prevent it from falling apart.
Notes
This recipe makes one 9×5 inch loaf. If you want to make multiple loaves, simply double the recipe.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas for this recipe. Simply thaw them out before mashing and using in the recipe.
Can I add more spices?
Of course! Feel free to adjust the amount of cinnamon, nutmeg, and ginger to your liking.
Can I use a different type of nut?
Absolutely. You can use any type of nut you like, or omit them altogether if you prefer.
Personal Thoughts
This fall banana bread recipe is one of my absolute favorites. The combination of warm spices and ripe bananas is the perfect way to welcome in the cooler weather. It’s easy to make and always turns out moist and delicious. I love serving it for breakfast or brunch, but it’s also a great dessert option for any occasion. Give it a try and see for yourself!