Easy Banana Bread Recipe – Nutmeg & Mashed Banana Delight

Last Updated on 2 months by Neha Deshmukh

Easy Banana Bread Recipe – Nutmeg & Mashed Banana Delight

Hey everyone! If you’re anything like me, you always end up with a bunch of overripe bananas sitting on your counter, just begging to be used. And honestly, there’s no better fate for them than becoming a warm, comforting loaf of banana bread. This recipe is a family favourite – I first made it when my niece came to visit, and it disappeared within hours! It’s super easy, wonderfully fragrant with nutmeg, and just… perfect.

Why You’ll Love This Recipe

This banana bread isn’t just any banana bread. It’s incredibly moist, packed with banana flavour, and has a lovely warmth from the nutmeg. It’s the kind of recipe that fills your kitchen with a cozy aroma and makes everyone happy. Plus, it’s a fantastic way to reduce food waste! Who doesn’t love a win-win?

Ingredients

Here’s what you’ll need to whip up this delightful loaf:

• 400 gms sugar
• 250 gms all-purpose flour (Maida)
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 Large eggs
• 400 gms overripe bananas, mashed (about 3-4 medium bananas)
• 200 gms melted unsalted butter

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Bananas: Seriously, the riper the better! Those brown, spotty bananas are gold for banana bread. They’re sweeter and mash easier, giving you a more flavorful loaf.
• Nutmeg: Don’t skip the nutmeg! It adds such a lovely warmth and complexity. A little goes a long way, but it really elevates the flavour.
• Flour: I’ve used all-purpose flour (Maida) here, which gives a lovely soft texture. But feel free to experiment! You can substitute up to half of the Maida with whole wheat flour for a slightly nuttier flavour and added fibre. Just be aware it might make the bread a little denser.
• Butter: Using melted butter keeps the bread incredibly moist.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, prepare your pan. Grease an 8-inch round cake pan or an 8 x 4-inch loaf pan with butter, then dust it with flour. For extra insurance against sticking, you can line the bottom with a circle of parchment paper.
2. Preheat your oven to 180°C (350°F).
3. In a large bowl, sift together the powdered sugar, flour, baking soda, nutmeg, salt, and baking powder. Sifting helps to ensure everything is evenly distributed and prevents lumps.
4. In a separate bowl, whisk the eggs and mashed bananas until they’re nicely combined and smooth. Then, pour this wet mixture into the dry ingredients and mix until just combined. Don’t overmix! Gently stir in the melted butter.
5. Pour the batter into your prepared pan and spread it evenly.
6. Bake for about 60 minutes, or until a golden brown colour and a toothpick inserted into the centre comes out clean.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough banana bread.
• Check for doneness: Start checking for doneness around 50 minutes. Ovens vary, so it’s better to be safe than sorry.
• Cool completely: Let the banana bread cool completely in the pan before unmolding and slicing. This prevents it from crumbling.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Banana Bread Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based butter.
• Gluten-Free Banana Bread Adaptation: Use a good quality gluten-free flour blend. I recommend one that already contains xanthan gum.
• Spice Level Adjustment: If you’re a nutmeg fanatic like me, feel free to add a little more! Start with an extra ¼ teaspoon and taste as you go. Or, if you prefer a milder flavour, reduce the nutmeg to ½ teaspoon.
• Festival Adaptations: During festivals like Onam or gifting occasions, add a sprinkle of chopped nuts (walnuts or pecans work beautifully) on top before baking for a festive touch.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a smear of butter, a dollop of cream cheese, or a sprinkle of cinnamon sugar. It’s perfect with a cup of chai or coffee!

Storage Instructions

• Room Temperature: Store leftover banana bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep it in the refrigerator for up to a week.
• Freezer: Banana bread freezes beautifully! Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months.

FAQs

What is the best way to ripen bananas quickly for banana bread?

Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

Can I use self-raising flour in this recipe? If so, should I adjust the baking powder?

Yes, you can! If using self-raising flour, omit the baking powder from the recipe.

What can I substitute for butter in this banana bread recipe?

You can use oil (vegetable, canola, or coconut oil) as a substitute for butter. Use the same amount of oil as butter.

How can I tell if my banana bread is baked through?

Insert a toothpick into the centre of the loaf. If it comes out clean or with just a few moist crumbs, it’s done!

Can this banana bread be frozen? If so, for how long?

Absolutely! Properly wrapped, banana bread can be frozen for up to 3 months. Thaw it overnight in the refrigerator or at room temperature.