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Deliciously baked easy banana bread loaf on a wooden table

Easy Banana Bread

A simple and delicious recipe for banana bread that perfectly uses overripe bananas, enhancing their natural sweetness for a moist treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large egg
  • 1.33 cups mashed fully ripe bananas (about 3) Use very ripe bananas for sweetness.
  • 0.5 cup KRAFT MIRACLE WHIP Dressing Can be substituted with plain yogurt or sour cream.
Dry Ingredients
  • 1.5 cups flour
  • 1 cup sugar Adjust for less sweetness if desired.
  • 0.5 cup chopped PLANTERS Walnuts Can substitute with pecans or omit.
  • 1 tsp baking soda
  • 1 tsp salt

Method
 

Preparation
  1. In a large bowl, mash the 3 ripe bananas with a fork.
  2. Blend the mashed bananas with the egg and 1/2 cup KRAFT MIRACLE WHIP Dressing. Set aside.
  3. In a smaller bowl, mix the dry ingredients: sugar, salt, baking soda, and flour. Stir in the walnuts.
Mixing
  1. Pour your dry ingredients into the banana mixture and stir until moistened.
Baking
  1. Lightly spray a 9x5 loaf pan with cooking spray and pour in your batter.
  2. Cook in a 350ºF oven for 60 minutes. The bread is done when a toothpick comes out clean.
Cooling and Serving
  1. Remove from the oven and let it cool in the pan for about 10 minutes before removing it from the pan.
  2. Slice and enjoy! This bread is best served warm with a nice big glass of milk.

Notes

To store your banana bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze it in slices for up to 3 months. Tips: Use very ripe bananas for extra sweetness and do not over-mix the batter once the dry ingredients are added.