Banana Bread

  • 2 eggs
  • 180 grams (1 1/2 cups) wheat flour
  • 70 grams (2/3 cup) almond flour
  • 4 overripe bananas
  • 115 grams (1/2 cup) butter
  • 140 grams (2/3 cup) cane sugar
  • 10 grams (2 teaspoons) baking powder
  • Salt to taste
  • Cinnamon to taste
  • 100 grams (3/4 cup) walnuts or hazelnuts
  • Vanilla sugar to taste


  • Mixing Bowls

    You'll need at least two mixing bowls – one for wet and one for dry ingredients. Stainless steel or glass bowls are recommended for easy cleanup.

  • Hand Mixer or Stand Mixer

    A hand mixer is great for whipping the butter and sugar to a fluffy consistency. If you have a stand mixer, even better!

  • Baking Dish

    A standard 9x5 inch loaf pan works best for this banana bread recipe. Make sure to line or grease it well to avoid sticking.

  • Measuring Cups and Spoons

    Accurate measurements are key to perfect banana bread. Invest in a good set of measuring cups and spoons.

  • Fork

    A simple fork is all you need to mash your bananas to the perfect consistency. Easy and efficient!


Step 1

Step 1: Combine the wheat flour, almond flour, salt, baking powder, and cinnamon in a bowl.Whisking the dry ingredients together ensures even distribution of the leavening agents and spices.

Step 2

Step 2: In another bowl, whip together the butter and sugar until light and fluffy.Make sure the butter is at room temperature for easier mixing.

Step 3

Step 3: Add the eggs and vanilla sugar to the butter-sugar mixture, and stir until well combined.You can substitute vanilla extract if you don't have vanilla sugar.

Step 4

Step 4: Mash three bananas with a fork, and add them to the egg-butter mixture. Mix well.The bananas should be very ripe for the best flavor and sweetness.

Step 5

Step 5: Add the dry ingredients to the wet mixture, and stir until just combined.Do not overmix to avoid a dense bread.

Step 6

Step 6: Fold in the nuts until they are evenly distributed.Feel free to mix different types of nuts or add some chocolate chips for extra flavor.

Step 7

Step 7: Pour the batter into a greased baking dish.Use a 9x5 inch loaf pan for the best results.

Step 8

Step 8: Slice the remaining banana lengthwise and place it on top of the batter for decoration.This step is optional but adds a nice visual touch.

Step 9

Step 9: Bake in a preheated oven at 338-356°F (170-180°C) for 50-60 minutes.Check doneness by inserting a toothpick; it should come out clean.

Step 10

Step 10: Allow the banana bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.Cooling the bread properly ensures it will set and slice better.


🍌 **Serving Suggestions and Ideas:** 🍞

Picture a loaf of this luscious banana bread fresh out of the oven, filling your kitchen with mouth-watering aroma. Let's take it up a notch!

**Serve it warm with a pat of melting butter** for an indulgent experience. _The richness of the butter perfectly complements the sweet, moist banana bread_.

Feeling fancy? **How about a dollop of cream cheese or mascarpone**? The tangy creaminess adds a delightful contrast.

For a creative twist, **pair it with a scoop of vanilla ice cream** 🍨 for a decadent dessert that will have everyone asking for seconds.

If you're looking for something a bit lighter, **try it toasted with a sprinkle of cinnamon** 🥄 and a drizzle of honey 🍯. Simple, yet oh-so-satisfying!


🌿 **Gluten-Free Variation:** 🌿

**Swap the wheat flour with a gluten-free flour blend** that is easily available in most stores. Ensure that your baking powder is also gluten-free to make this recipe safe for those with gluten sensitivities.

🌱 **Vegan Variation:** 🌱

**Replace the eggs with flax eggs** (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg). **Use a plant-based butter substitute** 🧈 and opt for cane sugar that is labeled vegan. Your banana bread will still be irresistibly moist and flavorsome!


  • Why is my banana bread dense?

    This could be due to overmixing the batter or using bananas that aren't fully ripe. Make sure to mix just until combined and use overripe bananas with plenty of brown spots.

  • Can I freeze banana bread?

    Absolutely! Banana bread freezes wonderfully. Simply wrap it tightly in plastic wrap, followed by aluminum foil, and store in the freezer for up to three months.

  • Can I use olive oil instead of butter?

    Yes, you can substitute an equal amount of olive oil for the butter in this recipe. It will alter the flavor slightly but will still be deliciously moist.

  • Can I add extras like chocolate chips or dried fruit?

    Definitely! Feel free to add about 1 cup of your favorite mix-ins like chocolate chips, dried fruit, or shredded coconut for a unique twist.

  • How do I know if my banana bread is done?

    Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean or with just a few crumbs, your banana bread is ready.

  • Can I use a different size loaf pan?

    Yes, but keep in mind different pan sizes will affect the baking time. Smaller pans might need less time, while larger pans might require a few additional minutes.

Nutrition facts

Banana bread
Recipe Yield:1 loaf
Calories:Per slice (assuming a yield of 10 slices): 200-250 calories
Calories (Min - Max):200 - 250
Total Fat:12g
Saturated Fat:5g
Total Carbohydrate:28g
Total Sugars:14g