Forget the stress of missing baking soda! Whether you’re craving classic comfort or creative twists, these 18 banana bread recipes prove you don’t need it to bake something amazing. From moist loaves to healthy swaps, get ready to transform those ripe bananas into delicious treats that everyone will love. Let’s dive in and find your new favorite!
Honey Walnut Banana Bread
Sometimes the simplest recipes yield the most comforting results, and this honey walnut banana bread is no exception. Starting with perfectly ripe bananas ensures natural sweetness and moist texture, making this an ideal beginner baking project that delivers professional-quality results every single time.
Ingredients
– 3 medium ripe bananas
– 1/3 cup honey
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash 3 medium ripe bananas in a large bowl until smooth with only small lumps remaining.
3. Add 1/3 cup honey, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined and smooth.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Tip: Properly measuring flour by spooning it into the cup and leveling with a knife prevents dense bread.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
8. Fold in 1/2 cup chopped walnuts until evenly distributed throughout the batter.
9. Pour the batter into your prepared loaf pan and spread it evenly.
10. Tip: Gently tap the pan on the counter to release any air bubbles for even baking.
11. Bake at 350°F for 50-60 minutes until a toothpick inserted in the center comes out clean.
12. Tip: If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes.
14. Transfer the bread to a wire rack to cool completely before slicing.
Because this bread develops richer flavor as it rests, consider wrapping it tightly overnight before serving. The honey creates a delicate crumb with subtle floral notes that complement the toasted walnuts beautifully, while the banana provides natural moisture that keeps each slice tender for days. Try toasting thick slices and spreading with cream cheese for a delightful breakfast treat that highlights the bread’s complex sweetness.
Greek Yogurt Banana Bread
Every baker needs a reliable banana bread recipe in their arsenal, and this Greek yogurt version delivers exceptional moisture with a delightful tang. Essentially, we’re transforming overripe bananas into a tender, protein-packed loaf that’s perfect for breakfast or an afternoon snack. Expect a straightforward process that yields impressive results even for first-time bakers.
Ingredients
– 3 medium overripe bananas
– 1/2 cup plain Greek yogurt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 3/4 cup granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the 3 overripe bananas thoroughly in a large mixing bowl until no large chunks remain.
3. Add the 1/2 cup Greek yogurt, 1/2 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined and smooth.
5. In a separate medium bowl, whisk together 1 3/4 cups flour, 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
7. Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
10. Allow the bread to cool completely on the wire rack before slicing.
Ultra-moist with a tight, tender crumb, this banana bread boasts subtle tanginess from the Greek yogurt that beautifully complements the sweet banana flavor. Consider toasting thick slices and spreading with almond butter for a protein-rich breakfast, or serve warm with a dollop of whipped cream for a simple dessert that feels special.
Coconut Milk Banana Bread
Oftentimes, the best recipes come from simple pantry ingredients transformed with one special twist. Our coconut milk banana bread elevates the classic with tropical richness while maintaining the comforting familiarity everyone loves. This methodical approach will guide you through creating the perfect loaf from start to finish.
Ingredients
– 3 ripe medium bananas
– 1/2 cup coconut milk
– 1/3 cup melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 3/4 cup granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash 3 ripe bananas in a large bowl until smooth with only small lumps remaining.
3. Whisk in 1/2 cup coconut milk, 1/3 cup melted coconut oil, 2 eggs, and 1 teaspoon vanilla extract until fully combined.
4. In a separate bowl, whisk together 1 3/4 cups flour, 3/4 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently fold in 1/2 cup shredded coconut until evenly distributed throughout the batter.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
10. Allow the bread to cool completely for at least 1 hour before slicing.
Notably moist with a tender crumb, this banana bread carries subtle tropical notes from the coconut milk that complement the ripe banana flavor perfectly. The shredded coconut adds pleasant texture throughout each slice, making it excellent served warm with a pat of butter or toasted for breakfast. For a special treat, try slicing thick pieces and grilling them lightly until golden brown.
Almond Flour Banana Bread
Frequently, the craving for banana bread strikes, but traditional recipes can feel heavy. This almond flour version offers a lighter, nutrient-dense alternative that’s surprisingly simple to master, even for novice bakers. Follow these methodical steps for a perfectly moist loaf every time.
Ingredients
– 3 medium ripe bananas
– 3 large eggs
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 2 cups almond flour
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. Mash 3 medium ripe bananas in a large bowl until only small lumps remain.
3. Crack 3 large eggs into the bowl with the mashed bananas and whisk until fully combined.
4. Pour in 1/4 cup maple syrup and 1 tsp vanilla extract, then whisk again until the mixture is smooth.
5. In a separate bowl, combine 2 cups almond flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, whisking to break up any clumps.
6. Tip: Sifting the almond flour ensures a finer crumb and prevents dense spots in the finished bread.
7. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
8. Tip: Avoid overmixing to keep the bread tender; a few streaks of flour are fine.
9. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
10. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
12. Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
13. Transfer the bread to a wire rack to cool completely before slicing.
You’ll notice a delightfully moist, dense crumb with a subtle nuttiness from the almond flour. For a creative twist, toast slices and top with almond butter and sliced bananas for a satisfying breakfast.
Maple Syrup Banana Bread
Haven’t we all faced those overripe bananas on the counter, too soft for eating but perfect for baking? This maple syrup banana bread transforms them into a moist, warmly spiced loaf that fills your kitchen with the most comforting aroma. Let’s walk through each step together to create this simple yet satisfying treat.
Ingredients
– 3 medium overripe bananas
– 1/2 cup maple syrup
– 1/3 cup melted unsalted butter
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan with butter or cooking spray.
3. Place 3 medium overripe bananas in a large mixing bowl.
4. Mash the bananas thoroughly with a fork until no large chunks remain.
5. Add 1/2 cup maple syrup to the mashed bananas.
6. Pour in 1/3 cup melted unsalted butter.
7. Crack 1 large egg into the mixture.
8. Add 1 teaspoon vanilla extract.
9. Whisk all wet ingredients together until fully combined.
10. In a separate medium bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
11. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula.
12. Mix just until the flour disappears, being careful not to overmix.
13. Pour the batter into your prepared loaf pan.
14. Use a spatula to spread the batter evenly in the pan.
15. Tap the pan gently on the counter to remove any air bubbles.
16. Place the pan in the preheated oven.
17. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
18. Remove the bread from the oven and place the pan on a wire rack.
19. Let the bread cool in the pan for 15 minutes.
20. Carefully run a knife around the edges of the pan.
21. Gently turn the bread out onto the wire rack.
22. Allow the bread to cool completely before slicing.
This banana bread emerges with a beautifully domed top and tender, moist crumb that stays fresh for days. The maple syrup lends a subtle caramel note that pairs wonderfully with the warm spices, making each slice feel like a cozy embrace. Try toasting thick slices and spreading with cream cheese for an extra special breakfast, or serve warm with a drizzle of extra maple syrup for dessert.
Applesauce Banana Bread
Finally, let’s create a moist, flavorful applesauce banana bread that’s perfect for beginners. This recipe uses simple ingredients and straightforward techniques to ensure success every time. Follow these steps carefully for a delicious result that fills your kitchen with wonderful aromas.
Ingredients
– 3 ripe bananas
– 1 cup unsweetened applesauce
– 2 large eggs
– 1/2 cup vegetable oil
– 1 cup granulated sugar
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Peel the 3 ripe bananas and mash them in a large bowl until smooth with only small lumps remaining.
3. Add 1 cup unsweetened applesauce, 2 large eggs, 1/2 cup vegetable oil, and 1 cup granulated sugar to the mashed bananas.
4. Whisk the wet ingredients together until fully combined and the mixture appears uniform.
5. In a separate medium bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined without overmixing.
7. Stir in 1/2 teaspoon vanilla extract until evenly distributed throughout the batter.
8. Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the bread from the oven and let it cool in the pan for 15 minutes.
11. Transfer the bread to a wire rack to cool completely before slicing.
Looking at your finished creation, you’ll notice the bread has a tender, moist crumb with visible banana pieces throughout. The applesauce adds natural sweetness while keeping it incredibly soft, and the cinnamon provides warm undertones that complement the banana flavor beautifully. Try serving thick slices toasted with a pat of butter for breakfast, or enjoy it as an afternoon snack with a cup of coffee.
Chocolate Chip Banana Bread
Haven’t we all faced those overripe bananas sitting on the counter? Here’s how to transform them into the ultimate comfort food—moist, tender chocolate chip banana bread that’s perfect for breakfast or an afternoon snack.
Ingredients
– 3 medium ripe bananas
– 1/3 cup melted unsalted butter
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the 3 ripe bananas thoroughly with a fork until smooth in a large mixing bowl.
3. Add 1/3 cup melted unsalted butter to the mashed bananas and stir to combine.
4. Mix in 1/2 cup granulated sugar and 1/4 cup packed brown sugar until fully incorporated.
5. Beat in 1 large egg until the mixture is uniform.
6. Stir in 1 teaspoon vanilla extract.
7. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
8. Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
9. Gently fold in 3/4 cup semi-sweet chocolate chips, reserving a few for the top.
10. Pour the batter into the prepared loaf pan and spread it evenly.
11. Sprinkle the reserved chocolate chips over the top of the batter.
12. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
14. Allow the bread to cool completely before slicing.
Keep in mind that this banana bread emerges with a crackly, golden crust and a moist, tender crumb studded with melty chocolate pockets. For a special treat, try serving warm slices with a dollop of vanilla ice cream or toasting them lightly for breakfast—the chocolate gets wonderfully gooey again.
Pumpkin Spice Banana Bread
Zesty autumn flavors come together beautifully in this seasonal twist on classic banana bread. Perfect for beginners, we’ll walk through each step methodically to create a moist, spiced loaf that fills your kitchen with the comforting aroma of fall. Let’s begin with our ingredients and proceed through the baking process together.
Ingredients
– 3 ripe bananas
– 1/2 cup unsalted butter
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1/2 cup pumpkin puree
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Mash the 3 ripe bananas thoroughly in a large mixing bowl until smooth.
3. Melt the 1/2 cup unsalted butter completely and let it cool slightly.
4. Add the melted butter and 3/4 cup granulated sugar to the mashed bananas, stirring until fully combined.
5. Crack the 2 large eggs into the mixture one at a time, mixing well after each addition.
6. Stir in 1 teaspoon vanilla extract until the wet ingredients are uniformly mixed.
7. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
8. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
9. Fold in the 1/2 cup pumpkin puree until evenly distributed throughout the batter.
10. Pour the batter into your prepared loaf pan and spread it evenly.
11. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
13. Allow the bread to cool completely before slicing for clean cuts.
Golden and fragrant straight from the oven, this bread boasts a tender crumb with distinct pumpkin spice warmth balanced by sweet banana notes. The pumpkin puree adds extra moisture that keeps each slice incredibly soft for days. Try serving thick slices toasted with cream cheese or as the base for an exceptional bread pudding.
Cinnamon Swirl Banana Bread
Warm, fragrant, and swirled with sweet cinnamon, this banana bread transforms overripe fruit into a comforting treat that fills your kitchen with the coziest aromas. Whether you’re new to baking or simply craving something homemade, this methodical recipe guides you through creating a moist loaf with a beautiful cinnamon ribbon. You’ll appreciate how straightforward techniques yield impressive results, making it perfect for breakfast, snacks, or sharing with friends.
Ingredients
– 3 ripe bananas
– 1/3 cup melted butter
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tbsp granulated sugar
– 1 tbsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. Mash 3 ripe bananas in a large bowl until only small lumps remain.
3. Stir in 1/3 cup melted butter until fully incorporated.
4. Mix in 3/4 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until smooth.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. In a small bowl, combine 2 tbsp granulated sugar with 1 tbsp ground cinnamon for the swirl.
8. Pour half of the banana bread batter into the prepared loaf pan and spread evenly.
9. Sprinkle half of the cinnamon-sugar mixture evenly over the batter layer.
10. Top with the remaining batter and spread carefully to cover the cinnamon layer.
11. Sprinkle the remaining cinnamon-sugar over the top surface.
12. Use a knife to swirl through the batter in a figure-eight pattern 4-5 times to create marbling.
13. Bake at 350°F for 55-65 minutes until a toothpick inserted into the center comes out clean.
14. Cool the bread in the pan for 10 minutes before transferring to a wire rack.
15. Allow the bread to cool completely before slicing for clean cuts.
This bread boasts a tender, moist crumb with pockets of gooey cinnamon throughout each slice. The contrast between the sweet banana base and spiced swirl makes it irresistible when served warm with a pat of butter. Try toasting thick slices and topping with cream cheese for an extra-indulgent breakfast treat.
Zucchini Banana Bread
Sometimes the best recipes come from using what’s abundant in your kitchen, and this zucchini banana bread perfectly transforms overripe bananas and garden zucchini into a moist, flavorful treat that’s surprisingly easy to make. Let’s walk through each step together to create this delicious quick bread.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 2 large eggs
– ¾ cup granulated sugar
– ½ cup vegetable oil
– 1 teaspoon vanilla extract
– 1 cup mashed ripe bananas
– 1 cup grated zucchini
– ½ cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until well combined.
3. In a separate large bowl, beat 2 large eggs with ¾ cup granulated sugar until the mixture becomes pale and slightly thickened.
4. Slowly pour ½ cup vegetable oil into the egg mixture while continuously whisking to create an emulsion.
5. Stir in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Squeeze excess moisture from 1 cup grated zucchini using your hands or a clean kitchen towel.
8. Fold the drained zucchini and ½ cup chopped walnuts into the batter until just combined.
9. Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
10. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the bread in the pan for 15 minutes before transferring it to a wire rack.
12. Allow the bread to cool completely before slicing for clean cuts.
Perfectly moist with a tender crumb, this bread showcases the subtle sweetness of banana complemented by the fresh, mild flavor of zucchini. The walnuts add a satisfying crunch that contrasts beautifully with the soft texture, making it ideal for breakfast slices or afternoon snacks with a spread of cream cheese.
Oatmeal Banana Bread
Warm, comforting oatmeal banana bread combines the heartiness of oats with the natural sweetness of ripe bananas. This straightforward recipe walks you through each stage methodically, ensuring even novice bakers achieve perfect results. Gather your ingredients and let’s begin this rewarding baking project together.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup old-fashioned oats
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, softened
– ¾ cup brown sugar
– 2 large eggs
– 3 ripe bananas, mashed
– 1 teaspoon vanilla extract
– ½ cup whole milk
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned oats, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon in a medium bowl.
3. Cream ½ cup softened unsalted butter with ¾ cup brown sugar in a large mixing bowl for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing completely after each addition.
5. Stir in 3 mashed ripe bananas and 1 teaspoon vanilla extract until fully incorporated.
6. Alternate adding the dry flour-oat mixture and ½ cup whole milk to the wet ingredients, beginning and ending with the dry ingredients.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
9. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
10. Allow the bread to cool completely for 1 hour before slicing.
Golden and aromatic, this oatmeal banana bread boasts a moist, tender crumb with delightful chewy oat texture. The cinnamon warmth perfectly complements the sweet banana flavor, making each slice thoroughly satisfying. For a special treat, toast slices and spread with almond butter or serve warm with a drizzle of honey.
Whole Wheat Banana Bread
Unquestionably, banana bread is the ultimate comfort food that transforms overripe bananas into something magical. Using whole wheat flour adds a nutty depth and wholesome quality that makes this version both satisfying and nutritious. Let’s walk through creating this classic with simple, clear steps anyone can follow.
Ingredients
– 3 medium ripe bananas
– 1/3 cup melted coconut oil
– 1/2 cup maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash 3 medium ripe bananas thoroughly in a large mixing bowl until only small lumps remain.
3. Add 1/3 cup melted coconut oil, 1/2 cup maple syrup, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined and smooth.
5. In a separate bowl, whisk together 1 3/4 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
7. Gently fold in 1/2 cup chopped walnuts until evenly distributed throughout the batter.
8. Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
9. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack.
11. Allow the bread to cool completely on the wire rack before slicing—about 1 hour.
Remarkably moist with a tender crumb, this banana bread boasts deep caramelized banana flavor complemented by earthy whole wheat notes. The walnuts provide satisfying crunch in every bite, making it perfect for breakfast or an afternoon snack. Try toasting slices and spreading with almond butter for an extra protein boost that highlights the bread’s natural sweetness.
Ricotta Banana Bread
Baking this ricotta banana bread transforms overripe bananas into a moist, tender loaf with a subtle tang. Begin by gathering your ingredients and preheating your oven to ensure everything comes together smoothly. This methodical approach guarantees consistent results every time you bake.
Ingredients
– 3 medium overripe bananas
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup whole milk ricotta cheese
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. Mash 3 medium overripe bananas in a large bowl until no large chunks remain.
3. Add 1 cup granulated sugar and 1/2 cup melted unsalted butter to the bananas, whisking for 2 minutes until fully combined.
4. Incorporate 2 large eggs one at a time, whisking after each addition until the mixture is smooth.
5. Mix in 1 cup whole milk ricotta cheese and 1 teaspoon vanilla extract until evenly distributed.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring it to a wire rack to cool completely. Creamy ricotta keeps this banana bread exceptionally moist while adding a delicate richness that complements the sweet banana flavor. Consider toasting thick slices and serving them with a dollop of honey or spreading with almond butter for a satisfying breakfast or snack.
Conclusion
You now have 18 fantastic banana bread recipes that don’t require baking soda! Whether you’re out of ingredients or just want to try something new, these options deliver delicious results every time. We’d love to hear which recipe becomes your family favorite—drop us a comment below and don’t forget to share this helpful roundup on Pinterest for fellow bakers!
