Make a quick and easy blender banana bread with simple ingredients. This healthy, delicious recipe will be your go-to!
A few months ago we moved to Spain. Living here has taught me many things, but grocery shopping online? That’s still a work in progress. One fateful day, I ordered what I thought were 6 bananas. Simple, right? Wrong.
When the delivery arrived, I found myself face-to-face with 6 bunches of bananas. Yes, you read that right, over 40 bananas staring at me, judging my life choices. I panicked, I laughed, and then I channeled my inner banana warrior. I ate bananas, froze them, made smoothies, and baked like my life depended on it. And out of that chaos came this banana bread recipe, proof that even a banana fiasco can have a happy ending!
This easy blender banana bread is a game-changer for busy bakers. With minimal effort and maximum flavor, this recipe uses a blender to mix the wet ingredients, cutting down on prep time. The result? A moist, tender banana bread that’s ready in just about an hour. Customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit for a personalized treat the whole family will love.
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Ingredients
Here’s what you’ll need to make this easy banana bread:
- All-Purpose Flour: The base of the bread, providing structure. You can substitute with whole wheat flour for a nuttier flavor.
- Granulated Sugar: Adds sweetness. Swap with brown sugar or coconut sugar for a deeper flavor profile.
- Baking Powder & Baking Soda: Essential for leavening and creating a fluffy texture.
- Ripe Bananas: The star of the show, providing natural sweetness and moisture. The riper, the better!
- Vegetable Oil: Keeps the bread moist. Melted butter, coconut oil, or avocado oil are all good.
- Eggs: Bind the ingredients together and add richness. Use flax eggs for a vegan option.
- Add-Ins: Chocolate chips, raisins, cranberries, or chopped nuts for added flavor and texture. Mix and match as you like!
Step-by-Step Instructions
Step 1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan to prevent sticking.
Step 2. Blend the Wet Ingredients: Place the bananas, oil, sugar, and eggs in a blender. Blend until smooth and creamy, ensuring there are no chunks of banana left.
Step 3. Combine Dry Ingredients: In a large bowl, stir together the flour, sugar, baking powder, and baking soda.
Step 4. Mix Wet and Dry Ingredients: Pour the banana mixture into the bowl with the flour mixture, cleaning the sides of the blender. Gently stir until just combined. Add your chosen add-ins (chocolate chips, nuts, or raisins) and set aside. Important: The flour is not added to the blender to prevent overmixing, which can lead to gummy, dense bread.
Step 5. Fill the Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 6. Bake: Before baking, add extra chocolate chips on top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7. Cool: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Avoid Mixing the Flour in the Blender
While many blender banana bread recipes call for blending the flour with the wet ingredients, this method often leads to overmixing. Overmixing activates the gluten in the flour, and you end up with a gummy, dense texture or a bread that appears undercooked in the center. In this recipe, the wet ingredients are blended separately and then folded into the dry ingredients by hand. This is a better method for a tender, perfectly baked loaf every time. - Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Look for bananas with plenty of brown spots.
- Customize Add-Ins: You can use any combination of chocolate chips, nuts, or dried fruit. Just keep the total amount to about 1 cup or less to avoid overwhelming the batter.
- Toothpick Test: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
How to Serve
- For Breakfast: Enjoy it warm with a spread of butter or cream cheese.
- As a Snack: Pair a slice with your favorite coffee or tea.
- For Dessert: Serve it with a dollop of whipped cream or a drizzle of chocolate syrup.
How to Store
- Room Temperature: Store the bread in an airtight container for up to 3 days.
- Refrigeration: Keep it in the fridge for up to a week, wrapped tightly to maintain moisture.
- Freezing: Wrap individual slices or the whole loaf in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
This Easy Blender Banana Bread is the ultimate quick and delicious treat. Perfect for any time of day, it’s a recipe you’ll come back to again and again!
More Recipes To Love
- Easy Cranberry Oatmeal Quick Bread (Sweet And Nutty)
- 1927 Peanut Butter Bread
- Blender Whole Orange Bread
- Pecan Coffee Quick Bread Recipe
📖 Recipe
Blender Banana Bread
Equipment
Ingredients
- 1 ¼ cups all purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 large ripe bananas peeled
- ½ cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips or raisins(cranberries) or chopped nuts
Instructions
- Preheat the oven to 350F and grease a 9x5-inch loaf pan.
- Place the bananas, oil, sugar and eggs into a blender and blend until smooth.
- Stir together the flour, baking powder and baking soda into a large bowl. Add chocolate chips, nuts, or raisins according to your choice.
- Pour the blended banana mixture into the flour mixture and stir just until throughly combined.
- Spoon the batter into the prepared loaf pan and bake for 50 minutes, or until it passes the toothpick test.
- Remove from the pan and place the bread on a rack to cool.
Lorelei says
If you make it in a blender, the color of the bread and the texture changes. I loved the recipe. It is super easy to make!