Banana bread is a classic quick bread that people of all ages love. It is moist, flavorful, and easy to make. This recipe uses baking powder to leaven the bread, which makes it light and fluffy. It is also made with maple syrup instead of refined sugar, making it a healthier option.
Quick and Easy Banana Bread with Baking Powder
If you have overripe bananas this recipe for banana bread with baking powder is particularly quick and easy to make, and it uses simple ingredients that you probably already have on hand.
The baking powder helps to leaven the bread, making it light and fluffy, while the maple syrup adds a touch of sweetness.
This banana bread recipe is also versatile. You can add nuts, chocolate chips, or dried fruit to the batter for a customized treat.
It is perfect for an afternoon snack or a morning treat with your cup of coffee.
Why You’ll Love This Banana Bread Recipe
- Easy to make: This healthy and delicious banana bread recipe is so easy to make! Mash the bananas, whisk together the wet and dry ingredients separately, and then gently fold them together. Pour the batter into a pan and bake.
- Healthy: Made with no refined sugar, this recipe is sweetened only by ripe bananas and maple syrup. It’s also a good source of fiber and potassium.
- Versatile: This banana bread recipe is delicious as it is written, but you can also add nuts, dried fruit, chocolate chips, or different spices to customize it to your liking.
- Flavorful: This banana bread is just as moist, sweet, and delicious as traditional banana bread, but without the added sugar. You won’t believe it’s healthy!
Why Use Baking Powder in Banana Bread?
Baking powder is a double-acting leavening agent that helps baked goods rise. It is a good choice for banana bread because bananas are acidic, and baking powder helps banana bread rise evenly and have a light and fluffy texture.
Banana Bread Ingredients
Gather your ingredients for a moist and delicious banana bread. Here is what you will need:
- RIPE BANANAS: Ripe bananas give banana bread its characteristic flavor and sweetness. They also help to make the bread moist and tender.
- UNSALTED BUTTER: Butter adds richness, moisture, and flavor to banana bread.
- MAPLE SYRUP: Maple syrup is a natural sweetener that makes banana bread delicious.
- EGGS: Eggs act as a binder in banana bread, holding the ingredients together.
- HALF-N-HALF: Half-and-half combines milk and cream that gives banana bread a rich and creamy texture. It also helps to make the bread moist and tender.
- VANILLA: Vanilla extract enhances the flavor of all the other ingredients in banana bread. It also gives the bread a pleasant aroma.
- ALL-PURPOSE FLOUR All-purpose flour is the most common type of flour used in baking. It gives banana bread its structure and body.
- BAKING POWDER AND BAKING SODA: Baking soda and baking powder are leavening agents that help banana bread rise.
- SALT: Salt helps to balance the sweetness of banana bread. It also enhances the flavor of the other ingredients.
- GROUND CINNAMON: Ground cinnamon is a warm and comforting spice that gives banana bread a delicious flavor.
How to Make Healthy Banana Bread with Baking Powder
Here are the simple steps to make this healthy banana bread recipe:
- PREHEAT OVEN AND PREPARE LOAF PAN. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- MIX WET INGREDIENTS. Cream the butter and maple syrup in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas, vanilla, and half-and-half.
- MIX DRY INGREDIENTS. In a medium bowl, whisk together the baking powder, baking soda, salt, and cinnamon. Add in the flour and gently stir until combined.
- COMBINE WET AND DRY INGREDIENTS. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- ADD MIX-INS (OPTIONAL). If desired, stir in any mix-ins, such as chocolate chips, nuts, or dried fruit.
- BAKE BANANA BREAD. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- COOL AND ENJOY. Let the banana bread cool in the pan for 10 minutes before removing and slicing.
Recipe tips for Making the Best Banana Bread
- Use Ripe Bananas. Ripe bananas give banana bread its characteristic flavor and sweetness. They also help to make the bread moist and tender. For the best results, use very ripe bananas with brown spots on the skin.
- Prevent Over-Browning. After 20-30 minutes, loosely cover the with aluminum foil to prevent the top and sides from getting too brown.
- Don’t Overmix. Overmixing can develop the gluten in the flour, which can make the banana bread tough. Mix the batter until just combined.
How to Store Banana Bread
Storage:
- At Room Temperature: Banana bread can be stored at room temperature for up to 4 days. Place the cooled loaf in an airtight container or wrap it tightly in plastic wrap.
- In the Refrigerator: Banana bread can be stored in the refrigerator for up to 1 week. This is a good option if you live in a warm climate or if you want to keep the bread fresh for longer. Wrap the cooled loaf tightly in plastic wrap or foil before storing it in the refrigerator.
- In the Freezer: Banana bread can be frozen for up to 3 months. This is a great way to extend the shelf life of the bread and enjoy it later. To freeze banana bread, wrap the cooled loaf tightly in plastic wrap and foil before placing it in a freezer-safe bag.
Thawing:
- At Room Temperature: To thaw banana bread at room temperature, remove it from the refrigerator or freezer and let it sit on the counter for 2-3 hours, or until it is completely thawed.
Healthy Banana Bread Variations
If you want to change the taste of this loaf a bit, try adding some additional ingredients. These are some ideas:
- Nuts: Add 1 cup of chopped nuts, such as pecans or walnuts.
- Chocolate Chips: Mix in 1/2-3/4 cup of chocolate chips to the banana bread batter and sprinkle an additional 1/4 cup over the top before baking.
- Dried Fruit: Instead of nuts, add 1/2 to 3/4 cup of dried fruit, such as cranberries, blueberries, or raisins. Stir in just before pouring the batter into the loaf pan.
FAQs
How Long Does Banana Bread Last Unrefrigerated? Banana bread lasts up to 4 days at room temperature if stored properly. Wrap tightly in plastic wrap or foil, or store in an airtight container.
How to Get Banana Bread out of Pan? To get banana bread out of the pan, let it cool for 10 minutes, run the knife around the edges to loosen it, and invert it onto a wire rack. If stuck, tap the bottom of the pan on the counter.
How Ripe Should Bananas Be for Banana Bread? Overripe bananas are the best choice for banana bread because they are sweeter and easier to mash. Look for bananas with brown spots or even black skin.
What to Serve With Banana Bread
Here are some beverage options that you could serve with banana bread:
- Homemade chocolate milk is a great way to add a touch of sweetness and richness to your banana bread.
- Coffee is a classic beverage that can be enjoyed with banana bread.
Banana Bread with Baking Powder Recipe
Banana Bread with Baking Powder
Banana bread is a classic quick bread that people of all ages love. It is moist, flavorful, and easy to make. This recipe uses baking powder to leaven the bread, which makes it light and fluffy. It is also made with maple syrup instead of refined sugar, making it a healthier option.
Ingredients
- 3-4 medium overripe bananas, mashed
- 1/3 cup butter, room temperature
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/4 cup half-n-half
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 2 cups all purpose flour
Instructions
- The first step in making a loaf of banana bread is to preheat the oven to 350°F and brush a 9×5-inch loaf stoneware pan with a bit of butter so that the loaf doesn’t stick.
- In a large mixing bowl, lightly beat together the room temperature butter and maple syrup. Add in the eggs and beat well. Whisk in the mashed bananas, vanilla and half-n-half; mix until smooth.
- In a separate mixing bowl, mix together the baking powder, baking soda, salt, and cinnamon. Whisk to blend. Finally, spoon in the flour and gently stir with a large wooden spoon until just combined.
- Gently stir the wet ingredients into the dry until the ingredients are combined. Having lumps in the banana bread batter is okay, but overmixing will result in a dense loaf.
- If you’re adding any other mix-ins, like chocolate chips or nuts, toss them in about 1 tablespoon of flour before adding to the batter to keep them from sinking to the bottom of the bread. Gently fold them into the mixture.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in an oven preheated to 350 degrees Fahrenheit for 55-60 minutes until a toothpick inserted into the center of the loaf comes out clean.
- To prevent over-browning, after 20-30 minutes, loosely cover the banana bread with aluminum foil to prevent the top and sides from getting too brown.
- Let the bread cool for about 10 minutes before you try and remove it from the loaf pan. If the loaf sticks to the edges of the pan, use a butter knife to run around the edges of the pan to loosen the bread. Once it’s loosened, transfer it to a wire rack to finish cooling, then slice when ready.
Notes
- Use Ripe Bananas: The secret to great sweet banana bread is using very ripe bananas. The more brown spots it has, the sweeter it will be. Bananas with lots of brown spots are also richer in flavor and have more moisture.
- Measure the Flour Correctly: When measuring the flour, use a spoon to add it to the dry measuring cup and level off the top without shaking or tapping on the side of the cup.
- Don’t Overbake the Banana Bread: The baking time may vary depending on different ovens, so please check the bread after about 45 minutes. The bread will be ready when a skewer inserted into the center comes out clean or has been baked just with some moist crumbs.
- Don’t Overmix: To make soft and moist banana bread, gently stir the wet ingredients into the dry. If you mix too much, gluten will develop. As a result, your banana bread will be dense and rubbery.
- Prevent Overbrowning: One of the best ways to help avoid overbaking is by covering the bread with foil after about 20-30 minutes of baking, to avoid the top and sides from getting too brown.
About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.