Banana Bread for a Crowd

Name: Banana Bread for a Crowd
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; Optional: 1/2 cup chopped walnuts or chocolate chips

Highlighted under: Treats & Confections

I love baking banana bread, and this recipe has become my go-to when I'm feeding a crowd! It’s moist, flavorful, and incredibly easy to make. We always have ripe bananas on hand, so this recipe allows me to transform them into something delicious that everyone can enjoy. Plus, it fills the house with the warm, inviting scent of freshly baked bread, which is perfect for any gathering. I promise, this banana bread will be the highlight of your next brunch or party!

Created by

Emma

Last updated on 2026-02-20T14:30:19.447Z

Creating this banana bread was a delightful experience that brought back memories of baking with my grandmother. Her secret ingredient was always a sprinkle of cinnamon, enhancing the banana flavor beautifully. I decided to keep that tradition alive while experimenting with different mix-ins like walnuts and chocolate chips. The bread turned out moist and rich, proving that a blend of classic and modern twists can truly elevate a beloved recipe.

What I found particularly effective was letting the mashed bananas sit with a touch of lemon juice before mixing them in. This not only brightens the bread’s flavor but also helps retain moisture. Every bite is a balance of sweetness and a hint of citrus, making it a hit at gatherings. Now everyone asks for the recipe!

Why You Will Love This Recipe
Moist and fluffy texture that pleases everyone
Sweetness balanced with a hint of citrus from lemon juice
Perfect for sharing at parties, brunches, or picnics

The Role of Ripe Bananas

Ripe bananas are the star of this banana bread recipe. They not only provide natural sweetness but also contribute to the moist texture that defines this loaf. The best bananas for baking are those that are heavily speckled with brown spots, indicating optimal ripeness. If you're in a pinch, you can speed up the ripening process by placing them in a paper bag with an apple overnight. This simple trick helps release ethylene gas, which aids in ripening.

When mashing the bananas, aim for a consistency with some small chunks remaining; this adds to the texture of the final bread. Over-mushing can lead to a dense loaf, so stop once they’re well combined but not completely smooth. The natural sugars from the bananas will caramelize slightly as it bakes, enhancing the overall flavor profile.

Perfecting the Mixing Process

One key to achieving a light and fluffy banana bread lies in how you mix the ingredients. After combining the wet and dry ingredients, stir until just combined; a few flour streaks are perfectly acceptable. Overmixing can develop the gluten in the flour, leading to a tougher texture instead of the desired softness. I recommend using a rubber spatula for gentle folding—this helps in keeping air pockets intact, which yields a lighter bread.

Be mindful of incorporating your mix-ins, whether it’s walnuts or chocolate chips. Add these delicate ingredients at the end, folding them in gently to avoid breaking them down too much. This method ensures even distribution without compromising the overall texture of your banana bread.

Storing and Serving Your Banana Bread

Once your banana bread is fully cooled, it's essential to store it correctly to maintain its moistness. Wrap the loaf in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices—this makes it easy to enjoy later. Just be sure to use parchment paper between slices to prevent sticking, and store in a freezer-safe bag.

When ready to serve, consider serving the banana bread with a smear of cream cheese or a drizzle of honey for an added touch. This recipe is also delightful when served warm; simply slice a piece and give it a quick warm-up in the microwave for about 10-15 seconds. The addition of toppings or warm-baking can elevate the eating experience, making it even more enticing for guests.

Ingredients

Wet Ingredients

4 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Prepare the Wet Ingredients

In a large mixing bowl, combine the mashed bananas with lemon juice. Add the melted butter, sugar, eggs, and vanilla extract. Mix until well-combined.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly blended.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.

Add Optional Mix-Ins

If using, fold in the walnuts or chocolate chips until evenly distributed.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For extra moistness, you can substitute half of the granulated sugar with brown sugar. Additionally, make sure your bananas are very ripe for the best flavor.

Ingredient Substitutions

If you're looking for a healthier alternative or need to accommodate dietary restrictions, consider substituting applesauce for part of the butter. Using 1/4 cup of unsweetened applesauce instead of 1/2 cup of butter will yield slightly less rich results but retains moisture and flavor. For a vegan adaptation, replace the eggs with flaxseed meal or a commercial egg replacer, which will bind the ingredients effectively.

For those who enjoy different flavors, you can experiment with spices. Instead of ground cinnamon, try nutmeg or a pinch of cardamom for a unique twist. Dried fruits like raisins or cranberries can also be delicious add-ins, adding to both texture and tartness that complements the sweetness of the bananas.

Avoiding Common Pitfalls

One common issue with banana bread is the risk of it being too dense. This often occurs if the bananas are over-mashed or if there is too much mixing. To prevent this, always ensure your oven is preheated and use an oven thermometer to maintain accurate temperatures. Baking at 350°F is a standard, but if your own oven runs hot, you may need to lower the temperature slightly for more even cooking.

Another troubleshooting tip is related to the baking time. Be sure to check your bread for doneness around the 55-minute mark, as ovens can vary. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If overbaked, the bread can suffer from dryness, so keeping an eye on it towards the end is crucial.

Questions About Recipes

→ Can I freeze banana bread?

Yes! Wrap the cooled banana bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months.

→ What if my bananas aren't ripe enough?

You can quickly ripen bananas by placing them in a paper bag with an apple for a day or two or by baking them in their skins at 300°F (150°C) for about 15-20 minutes.

→ Can I substitute the butter for oil?

Absolutely! Replace the butter with the same amount of vegetable oil for a slightly different texture.

→ How do I know when the bread is done?

Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If it comes out wet, continue to bake in 5-minute increments.