Homemade Banana Bread is a tender, moist dessert loaded with banana flavor.
Easy to make with simple ingredients.
Although delicious warm, tastes much better after 24 hours in the fridge.
EDITOR’S NOTE (April 4, 2022): Updated info on page to make it easier to understand.
DISCLAIMER (NOT SPONSORED). I have not been paid to endorse products pictured on this page. Delighted to share the ingredients I purchased and used to make this delicious dessert.
This thoroughly baked, warm banana bread was made with dark-mushy overripe bananas.
Overripe Bananas add moisture and flavor to Homemade Banana Bread.
The best bananas to use are very soft with brown spots.
TASTES EVEN BETTER AFTER 24 HOURS IN FRIDGE
Although warm banana bread is good, it tastes even better after 24 hours in the fridge.
Cool banana bread. Wrap in foil or place in a container and seal shut. Refrigerate 24 hours. The flavors meld together. Tastes amazing.
BAKING SODA TIP
A key ingredient in Homemade Banana Bread is fresh baking soda.
If the baking soda has been sitting in the pantry for a month or two, test it to make sure it’s effective… before using in the recipe.
Drop 1/2 teaspoon of baking soda in 1/4 cup of white distilled vinegar.
A vigorous fizzle means it’s fresh and ready to use.
Do not use if it fizzes lightly or not at all.
A slice of homemade banana bread topped with a pineapple ring (canned in juice) and a dollop of cold Cool Whip.
Also pairs well with crushed pineapples and creamy vanilla ice cream.
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