Joy’s Banana Bread: The Only Banana Bread Recipe You’ll Ever Need

Joy’s Banana Bread is the one recipe I resort to time and again. Considerably soft and moist, and very banana-y, but also very simple to make. I especially love the warm, sweet aroma that fills my kitchen, offering comfort, as it mingles with the very air I breathe. Those moments when overripe bananas are begging for something to be done with them or when I simply crave something made at home, this one never fails!

What is Joy’s Banana Bread All About?

Joy’s Banana Bread is a classic banana loaf, rich, tender, and perfectly sweet. It has a slightly crisp top but a soft and buttery inside. Should my banana bread-with or without nuts or chocolate chips-certainly qualify as “true comfort food”? Simple, good, and made from ingredients most everyone has in their pantry at any given time.

Ingredients

Dry ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet ingredients:

• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed (about 1 cup)

Optional mix-ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

How to Make Joy’s Banana Bread

1. Preheat the oven to 350°F (175°C) with an ungreased or parchment-lined 9-by-5-inch loaf tin.
2. Mix the dry ingredients-flour, baking soda, and salt-in a bowl.
3. In another bowl, mix the melted butter and brown sugar until smooth.
4. Add the eggs one by one and stir in the vanilla.
5. Mash the bananas and fold them into the wet mix.
6. Add the wet and dry ingredients together. Stir gently-do not overmix!
7. If desired, fold in nuts or chocolate chips.
8. Pour your batter into the loaf pan and smooth down the top.
9. Bake for 50-60 minutes or until the toothpick inserted comes out with no batter on it.
10. Let cool for about 10 minutes and then turn the loaf onto a rack to cool down completely.

Storage Tips

• Keep it in foil or plastic wrap at room temperature for up to 3 days.
• In the refrigerator, it can be stored for up to 1 week in an airtight container.
• Freezing is possible for 3 months; just slice first, and when in the mood, pop a slice in the toaster.

Serving Suggestions

• Best eaten warm with butter or cream cheese.
• Breakfast winner: peanut butter toast!
• Turn into a French toast extravaganza for brunch.
• Top it with a scoop of vanilla ice cream to make a dessert.

Pro Tips and Variations

• Go for a warm vibe with a pinch of cinnamon or nutmeg.
• Here’s an option for the natural sweetener lovers: substitute sugar with honey/maple syrup.
• Dairy-free version: just use coconut oil instead of butter.
• Muffins? Pour the batter into the muffin tins and bake for 20 – 25 minutes.

FAQs

Can I reduce the sugar?

Yes! You could use only half a cup of sugar if you want a less sweet bread!

Is it possible to use whole wheat flour?

Totally. The bread will have a pleasantly varied texture if you use half whole wheat flour and half all-purpose flour.

Is it spicy or too sweet?

Not at all. It’s mildly sweet and very mellow—no spices unless you add them.

Can I make it vegan?

Use flax eggs and plant-based butter. Still turns out great.

Try It!

Bake a loaf of Joy’s Banana Bread, and you’ll never buy a loaf of bread from a store again. This is very simple, relatively forgiving, and quite simply, delicious. If those bananas you have are turning brown, then that is your sign—go make a loaf and savor every bite of it!