Super Easy Kitchenaid Banana Bread Recipe

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This super easy Kitchenaid banana bread recipe is sure to satisfy your sweet tooth as well as take care of those overripe bananas sitting on your counter. This recipe calls for minimal ingredients and can be whipped up and ready to serve in just one hour.

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Bananas are hit or miss at our house. They are either devoured in a day’s time or left to rot in the fruit basket. Since we are purposeful about buying what we can organic, I hate for them to go to waste on those weeks they are left unbothered. Since I love baking, I’ve spent the last few months perfecting this recipe I am going to share with you today. I have figured out how to turn three overripe bananas, that have been left untouched for weeks, into a semi-healthy (not really) homemade banana bread that my family devours in less than three hours.

Ingredients

This banana bread can be made with only 8 ingredients, however, I typically add a couple of tablespoons of non-gmo vegetable oil, such as avocado or grapeseed, to increase moistness as the 9th ingredient. Also, feel free to add to this recipe to make it your own! Some extra add-ons could include walnuts, chocolate chips, raisins or even cinnamon! You can also place your batter in a muffin pan and make easy banana muffins. The possibilities are endless with this recipe.

• 1.5 cups all purpose flour
• 1 cup of sugar
• 1/2 teaspoon baking soda
• a small pinch of salt
• 1 teaspoon vanilla extract
• 1/2 cup softened butter
• 1 large egg
• and of course… at least 3 overripe brown bananas

Method

Preparation

First, preheat your oven to 350℉ and either grease your 8 x 4 loaf pan or line it with parchment paper. For this step, I just take a stick of butter and generously grease the pan. I didn’t have any issues with the bread sticking.

Next, I mashed my bananas in a medium bowl and added in the vanilla extract. Then I melted my butter. In a perfect world, it would have been a good idea to take the butter out of the refrigerator several hours prior to making this and just use it softened.

Mixing

Next I add all of my dry ingredients to the bowl of the stand mixer and using the flat paddle attachment I mix them well. I highly recommend investing in a Kitchenaid Stand Mixer. Of course any mixer would get the job done, and technically you can mix all of this with just a fork, but having the stand mixer has saved me a lot of time. I have had my Kitchenaid for almost 10 years and it has paid for itself many times. I’ve tried other mixers, and they do great, but the lifetime of their motors were roughly a year or so.

Once my dry ingredients are well mixed, I add in my wet ingredients: banana, vanilla extract, butter and the egg. This is also where you have the option to add in any extras such as vegetable oil for extra moist bread or your walnuts, chocolate chips or raisins. Again, the possibilities are endless and I encourage you to play around with this recipe and make it your own!

Ready for the Oven!

I know we are making “bread” but don’t expect a “dough-like” consistency. Once you have mixed everything well, you will be left with more of a cake batter consistency.

Once everything is mixed well, use a rubber spatula or spoon and scrape your batter into your greased loaf pan. This is where I add brown sugar to the top of the batter add a bit of a crust. This step is optional, but recommended if you like a little crunch. Now pop it in the oven. Bake time is approximately 45-55 minutes depending on your oven. My oven tends to run a little hot so I cook it for 45 minutes, then turn the oven off and leave the bread in until the oven cools. This allows it to cook through without it becoming too dry.

Finished Product!

Now that the oven has cooled, take out your bread. Run a knife around the edges to loosen them and it will pop right out of the pan. Enjoy a slice (or four) while its still warm!

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