Warm Banana Bread
Chase away the winter blues with warm banana bread! The perfect comfort food.
This warm banana bread has a hands on time of only 5 minutes and no fancy equipment is needed!
It’s one of my very favorite recipes especially when I need to use up some very old and brown bananas!
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Why You’ll Love This Recipe:
- It’s easy
- No fuss ingredients or equipment
- Almost Foolproof
If you’re craving a quiet and perfect afternoon than this is the right quick bread to make and savor over tea or coffee. I also love making it as an after school snack.
It’s also a great way to spend a lazy weekend morning. We actually made this loaf BEFORE school. It’s that quick & easy!
The Corningware is old school – vintage. It belonged to my mom but I always find sweet breads cook so amazingly in it.
My favorite way to enjoy this bread is warm with a cup of coffee. Conor enjoys his with milk or hot chocolate.
The great thing about this recipe is it uses bananas that have gone passed their best. You know – really, really brown bananas – the ones no one wants to eat. Conor loves bananas, but I feel his love for them goes in spurts. Some weeks he’ll eat a bunch in a day and then none the whole week. So we usually have some brown bananas around the house. The rest of the ingredients are pantry staples. Grab the recipe below:
Warm Banana Bread
Ingredients
- 4 ripe bananas
- 1 1/2 Cups, flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 Cups white sugar
- 2 Tablespoons Vanilla
- 1 egg
- 1/3 Cup softened butter
Method
- Preheat oven to 375 degrees and grease your loaf pan. I love using vintage Corningware but these would work, too. I spray with Pam baking spray.
- Melt butter. I use the microwave because it’s quicker.
- In a bowl combine flour, baking soda, baking powder, salt, and cinnamon.
- In a bowl or mixer mash the ripe bananas. Add sugar, egg, butter, and vanilla and combine.
- Slowly mix in flour mixture into the banana mixture until just moist.
- Pour into greased loaf pan and bake in the oven for 30 minutes or until golden brown and cooked through.
Look at all that banana goodness!
The perfect way to spend a cold, January day – baking in the comfort of one’s home.
Special Tips:
- To switch this up a bit you can add chocolate chips or nuts to the loaf.
- Don’t over-mix the batter when combining the ingredients
- I like to test to my loaf with a toothpick to make sure it’s completely cooked in the center. Simply insert and if it comes out clean the loaf is ready to come out of the oven.
Would love to hear what you guys think of our banana bread! What are you guys baking lately? Always looking for good recipes to try with Conor.
Be sure to pin this for later if you want to make the recipe:
I often get asked sources so will include a list:
Source List
- Baking Pan – Vintage, similar here
- Napkins – Serena & Lily
- Square Plates – Ikea, similar here
- Farmhouse Table – Luke built
- Coastal Painting – The Pink Frame
- Olive Serving Board – From Italy, similar here
- Faux Maidenhair Fern – HomeGoods, similar here
- Welsh Dresser – Antique
- Ironstone – Vintage, similar here
- Brass Candles – Vintage, similar here
More Quick Breads & Muffins to Try
Warm Banana Bread
Ingredients
- 4 bananas very ripe
- 1½ cups flour all purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup sugar granulated
- 2 tablespoons vanilla
- 1 egg
- ⅓ cup butter unsalted, softened
Instructions
- Preheat oven to 375° and grease your loaf pan. I use Pam Spray for Baking.
- Melt butter. I use the microwave to speed up the process.
- In a bowl combine flour, baking soda, baking powder, salt, and cinnamon.
- In a bowl or mixer mash the ripe bananas. Add sugar, egg, butter, and vanilla and combine.
- Slowly mix in flour mixture into the banana mixture until just moist.
- Pour into greased loaf pan and bake in the oven for 30 minutes or until golden brown and cooked through.
Notes
- You can test if the loaf is finished with a toothpick. Rest for a few minutes before serving.
- Variations: Feel free to mix in chocolate chips or chunks, peanut butter chips, or chopped up nuts.
Good morning Danielle! I wish I had a banana bread on my counter this morning. Your bread looks yummy but we’ve been making my mom’s banana bread recipe for years. We have to stick with that recipe! Ours does not have cinnamon though, I may try adding that. I have to tell you again how beautiful your photography is. These pictures are beautiful. I especially love the one of your towel just folded so loosely. Years ago when I first discovered blogs and a lot of people didn’t know what they were, I was often asked what I liked about… Read more »
Hope you had a beautiful day. My little guy was home sick so we made pumpkin bread today. The bananas haven’t gone over ripe yet. LOVED reading about your mom’s banana bread recipe. I totally agree. I love the photography of blogs and used to always borrow beautifully illustrated books for the kids from the library. I actually loved the napkin photo you’re talking about perhaps my fav photo in the post 😉
WOW!!! That Pyrex dish sure brought back some memories!!! Nothing like warm banana bread right out of the oven first thing in the morning. Enjoy!!!
LOVE the old pyrex the best! So comforting eating warm banana bread. Let me know if you end up trying it.
I too have this same corning ware dish that I use when I make banana bread!