Bread – Page 22 – Family Feast

Steam rises from a warm loaf as you slice through golden banana bread, and the kitchen smells like cinnamon and butter. You’ll find 13 easy, cozy recipes here that fit winter mornings: classics, spiced versions, nutty and chocolatey options, plus gluten-free and vegan choices. Pick a recipe, gather ripe bananas and basic pantry staples, and follow clear steps for mixing, baking, and cooling so you get a perfect slice to enjoy with your coffee. Classic Buttery Banana Bread A timeless, buttery banana bread that’s moist, tender, and perfect with your morning coffee. Ingredients: 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 2 large eggs 3 ripe bananas, mashed (about 1 to 1 1/2 cups) 1 teaspoon vanilla extract 1 1/2 cups (190 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon (optional) 1/4 cup (60 ml) buttermilk or milk 1/2 cup chopped walnuts or chocolate chips (optional) How to Make: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla until combined. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Add the dry ingredients to the banana mixture in two additions, alternating with the buttermilk, and stir until just combined—don’t overmix. Fold in the walnuts or chocolate chips if you like them. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice a thick piece, spread a little butter, and enjoy the warm, cozy goodness! Cinnamon Swirl Banana Bread Cinnamon Swirl Banana Bread — a warm, ribboned loaf with gooey cinnamon goodness in every slice. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 2 large eggs, room temperature 1 cup mashed ripe bananas (about 2–3 bananas) 1/4 cup sour cream or plain yogurt 1 tsp vanilla extract 2 tbsp milk (if batter seems thick) For the cinnamon swirl: 1/3 cup (70 g) brown sugar, packed 2 tsp ground cinnamon 1 tbsp melted butter How to Make: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal. Whisk together flour, baking soda, and salt in a bowl; set aside. In a larger bowl, cream the softened butter and granulated sugar until light and smooth. Beat in eggs one at a time, then stir in mashed bananas, sour cream (or yogurt), and vanilla until combined. Fold the dry ingredients into the wet just until no large streaks of flour remain. Add a splash of milk if the batter is very thick. Stir together brown sugar, cinnamon, and melted butter in a small bowl to make the swirl mixture. Spoon half the banana batter into the prepared pan and spread evenly. Sprinkle half the cinnamon mixture over the batter, then dollop the remaining batter on top and spread gently. Use a butter knife or skewer to drag through the batter in a few figure-eight or S-shaped swirls to create a marbled effect. Sprinkle any remaining cinnamon mix on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice a thick piece, pour your favorite hot drink, and enjoy that warm cinnamon ribbon in every bite! Chocolate Chunk Banana Bread Chocolate Chunk Banana Bread — gooey, chocolaty slices that make every morning feel like a treat. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup (115 g) unsalted butter, melted and slightly cooled 3/4 cup (150 g) granulated sugar 2 large eggs, room temperature 1 cup mashed ripe bananas (about 2–3 bananas) 1/4 cup plain yogurt or sour cream 1 tsp vanilla extract 1 cup chocolate chunks (semisweet or a mix of semisweet + dark) Optional: 1/2 cup chopped walnuts or pecans How to Make: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. Whisk together the flour, baking soda, and salt in a bowl; set aside. In a separate large bowl, mix the melted butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the mashed bananas, yogurt (or sour cream), and vanilla until combined. Fold the dry ingredients into the wet mixture just until no streaks of flour remain; don’t overmix. Gently fold in the chocolate chunks and nuts if using. Pour the batter into the prepared pan and smooth the top. Sprinkle a few extra chocolate chunks on top if you like. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice, serve, and enjoy warm with a melting chocolate center and a big smile. Maple Walnut Banana Bread Sweet, nutty, and perfectly moist — this Maple Walnut Banana Bread is cozy comfort in every slice. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp fine salt 1/2 tsp ground cinnamon (optional) 1/2 cup (115 g) unsalted butter, melted and slightly cooled 1/3 cup (100 g) pure maple syrup 1/2 cup (100 g) granulated sugar (or 1/3 cup if you prefer less sweet) 2 large eggs, room temperature 1 tsp pure vanilla extract 3 ripe bananas, mashed (about 1 1/2 cups) 1/2 cup plain Greek yogurt or sour cream 3/4 cup (75 g) chopped walnuts, plus extra for sprinkling How to Make: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like. In a bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. In a separate large bowl, whisk the melted butter, maple syrup, and sugar until smooth. Add the eggs and vanilla to the wet mixture and whisk until incorporated. Stir in the mashed bananas and yogurt (or sour cream) until the batter is uniform. Fold the dry ingredients into the wet ingredients gently—mix just until no streaks of flour remain. Fold in the chopped walnuts, reserving a tablespoon or two for the top. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts over the batter. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil for the last 10–15 minutes. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy warm slices with a drizzle of maple syrup or a smear of butter — perfection in every bite! Gingerbread-Spiced Banana Bread Warm, cozy, and perfectly spiced — this gingerbread banana bread tastes like holiday hugs in every slice. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 tbsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves (or 1/4 tsp if you prefer milder) 1/4 tsp ground nutmeg 1/2 cup (100 g) brown sugar, packed 1/4 cup (50 g) granulated sugar 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or neutral oil) 2 large eggs, room temperature 1 tsp vanilla extract 1/2 cup (120 ml) sour cream or plain yogurt 3 medium ripe bananas, mashed (about 1 to 1 1/4 cups) 1/2 cup chopped crystallized ginger or chocolate chips (optional) 1 tbsp molasses (optional, for deeper gingerbread flavor) How to Make: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal. In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate large bowl, whisk the melted butter and both sugars until combined and slightly smooth. Add the eggs, one at a time, stirring after each, then stir in the vanilla and molasses (if using). Stir in the mashed bananas and sour cream (or yogurt) until just combined. Fold the dry ingredients into the wet mixture gently until mostly incorporated — don’t overmix. Fold in the chopped crystallized ginger or chocolate chips if using. Pour the batter into the prepared loaf pan and smooth the top. Bake 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (cover loosely with foil if the top browns too quickly). Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature — a slice of this gingerbread-spiced banana bread pairs beautifully with butter, cream cheese, or a hot mug of tea. Enjoy every cozy bite! Brown Butter Banana Bread Brown butter turns classic banana bread into a nutty, caramel-y loaf that’s cozy with coffee or a scoop of ice cream. Ingredients: 1/2 cup (1 stick) unsalted butter 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 large eggs, room temperature 3 very ripe bananas, mashed (about 1 1/4 cups) 1 teaspoon vanilla extract 1/4 cup sour cream or plain yogurt 1/2 cup chopped walnuts or pecans (optional) 1/2 teaspoon ground cinnamon (optional) How to Make: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment. Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling occasionally until it foams and small brown bits form and the aroma is nutty, about 4–6 minutes. Remove from heat and let cool slightly. In a bowl, whisk together flour, baking soda, salt, and optional cinnamon. In a large bowl, whisk sugars and eggs until smooth and slightly glossy. Stir in mashed bananas, vanilla, sour cream, and cooled brown butter until combined. Fold the dry ingredients into the wet until just mixed; don’t overmix. Fold in nuts if using. Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy a warm slice with butter or a dollop of yogurt — irresistible comfort in every bite! Coconut Banana Bread With Lime Zest Bright, tropical coconut banana bread with a zing of lime — perfect for morning coffee or a sunny snack. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1/2 cup (50 g) shredded sweetened or unsweetened coconut (plus extra for sprinkling) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup (100 g) granulated sugar 1/4 cup (50 g) brown sugar, packed 2 large eggs 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/3 cup neutral oil) 3 ripe bananas, mashed (about 1 to 1 1/4 cups) 1/4 cup (60 ml) plain yogurt or sour cream Zest of 1 lime (plus extra for garnish) 1 tbsp fresh lime juice 1 tsp vanilla extract Optional: 1/2 cup chopped macadamia nuts or toasted coconut for texture How to Make: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. In a bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt. In a separate large bowl, beat the granulated and brown sugars with the eggs until combined. Stir in the melted butter (or oil), mashed bananas, yogurt, lime zest, lime juice, and vanilla until smooth. Fold the dry ingredients into the wet mixture gently until just combined; don’t overmix. If using, fold in chopped macadamia nuts or extra toasted coconut. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a little extra shredded coconut and lime zest over the batter. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice it up and enjoy a sunny bite of coconut-lime banana bliss! Honey Oat Banana Bread Espresso-Glazed Banana Bread Bold, mocha-kissed banana bread that wakes up your morning. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp fine sea salt 1 tsp espresso powder (or instant coffee granules) 1/2 cup (115 g) unsalted butter, softened 2/3 cup (135 g) granulated sugar 1/4 cup (50 g) packed light brown sugar 2 large eggs, room temperature 1 tsp vanilla extract 3 ripe bananas, mashed (about 1 1/2 cups) 1/2 cup (120 ml) sour cream or plain yogurt 1/2 cup (75 g) chocolate chips or chopped dark chocolate (optional) For the espresso glaze: 3/4 cup (90 g) powdered sugar, sifted 1 tsp instant espresso powder dissolved in 1 tsp hot water (or 1 tsp brewed espresso) 1–2 tbsp milk (as needed) How to Make: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment leaving a little overhang. In a bowl, whisk together flour, baking soda, salt, and espresso powder until evenly combined. In a larger bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add eggs one at a time, beating briefly after each, then stir in the vanilla. Fold in the mashed bananas and sour cream until mixed. Gently fold the dry ingredients into the wet mixture until just combined; don’t overmix. Fold in chocolate chips if using. Pour the batter into the prepared loaf pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool completely. While the bread cools, whisk the dissolved espresso into the powdered sugar, adding milk a little at a time until you reach a thick but pourable glaze. Drizzle the espresso glaze over the cooled loaf and let it set a few minutes before slicing. Slice, sip, and enjoy the cozy, coffee-kissed goodness! Bourbon Caramel Banana Bread Bourbon Caramel Banana Bread — warm, boozy, and buttery bliss with gooey caramel ribbons. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1 tsp baking soda 1/2 tsp fine salt 1/2 tsp ground cinnamon (optional) 1/2 cup (115 g) unsalted butter, melted and slightly cooled 1/2 cup (100 g) packed brown sugar 1/4 cup (50 g) granulated sugar 2 large eggs, room temperature 1 tsp pure vanilla extract 3 very ripe bananas, mashed (about 1 1/2 cups) 2 tbsp bourbon (plus extra for brushing, optional) 1/2 cup (120 ml) sour cream or plain yogurt 1/2 cup (150 g) store-bought or homemade caramel sauce, plus extra for drizzling Flaky sea salt (for sprinkling, optional) How to Make: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang. In a bowl, whisk together flour, baking soda, salt, and cinnamon; set aside. In a larger bowl, whisk melted butter with brown and granulated sugars until smooth. Add eggs one at a time, then stir in vanilla and bourbon until combined. Fold in mashed bananas and sour cream (or yogurt) until the mixture is even. Gently fold the dry ingredients into the wet just until no streaks of flour remain—don’t overmix. Pour half the batter into the prepared pan, smoothing the top. Dollop half the caramel sauce over the batter and swirl gently with a knife. Spoon the remaining batter over the caramel, smooth, then dollop and swirl the remaining caramel on top. Bake 55–65 minutes, or until a toothpick in the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent with foil. Let the loaf cool in the pan 15 minutes, then lift out using the parchment and cool on a rack. Optional: brush the warm loaf lightly with a splash of bourbon and drizzle extra caramel; sprinkle flaky sea salt to taste. Slice and serve slightly warm or at room temperature for best flavor. Enjoy warm slices with a cup of coffee — decadently boozy and perfectly cozy. Gluten-Free Almond Banana Bread Gluten-Free Almond Banana Bread — tender, nutty, and naturally gluten-free comfort in every slice. Ingredients: 3 ripe bananas, mashed (about 1 1/2 cups) 3 large eggs 1/3 cup maple syrup or honey 1/4 cup melted coconut oil (or neutral oil), cooled 1 teaspoon vanilla extract 2 cups almond flour (finely ground) 1/4 cup tapioca starch (or arrowroot starch) 1 teaspoon baking powder (gluten-free) 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon (optional) 1/2 cup chopped almonds (plus extra for topping, optional) 1/4 cup dark chocolate chips or dried cranberries (optional) How to Make: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. In a large bowl, mash the bananas until mostly smooth. Add the eggs, maple syrup, melted oil, and vanilla; whisk until combined. In a separate bowl, whisk together almond flour, tapioca starch, baking powder, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet mixture until just combined—don’t overmix. Stir in the chopped almonds and chocolate chips or cranberries if using. Pour the batter into the prepared loaf pan and smooth the top; sprinkle extra chopped almonds if you like. Bake 45–55 minutes, or until the top is golden and a toothpick in the center comes out mostly clean (a few moist crumbs are okay). Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice it up, slather with butter or almond butter if you like, and enjoy a cozy, nutty slice of gluten-free goodness! Vegan Applesauce Banana Bread Vegan Applesauce Banana Bread — sweet, cozy, and super moist without any eggs or dairy. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/4 tsp ground nutmeg (optional) 1/2 cup (100 g) brown sugar, packed 1/4 cup (50 g) granulated sugar (or use all brown sugar) 1 cup mashed ripe bananas (about 2–3 bananas) 1/2 cup unsweetened applesauce (acts as egg replacer and adds moisture) 1/3 cup neutral oil (vegetable, canola, or melted coconut oil) 1/4 cup plant-based milk (soy, almond, oat, etc.) 1 tsp vanilla extract 1/2 cup chopped walnuts or pecans (optional) 1/2 cup dairy-free chocolate chips or raisins (optional) How to Make: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, mash the bananas until smooth-ish. Add applesauce, oil, plant milk, brown and granulated sugars, and vanilla to the bananas; stir until combined. Pour the dry ingredients into the wet mixture and fold gently until just combined—don’t overmix. Fold in nuts and chocolate chips or raisins if using. Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice, serve, and enjoy a warm, tender slice with your favorite spread or a cup of tea—pure cozy comfort in every bite! Peanut Butter Swirl Banana Bread A gooey, comforting peanut butter swirl banana bread — perfectly moist with ribbons of salty-sweet peanut butter in every bite. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon (optional) 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 1/4 cup (50 g) brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1/3 cup (80 ml) plain yogurt or sour cream 3 large ripe bananas, mashed (about 1 1/2 cups) 1/2 cup creamy peanut butter, slightly warmed for swirled texture 1/4 cup chopped peanuts or chocolate chips (optional, for topping or mix-in) How to Make: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy. Add eggs one at a time, beating after each, then stir in vanilla and yogurt (or sour cream). Fold in the mashed bananas until combined. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix. Pour about half the batter into the prepared loaf pan and smooth the top. Warm the peanut butter slightly so it’s pourable, then dollop half of it over the batter. Use a knife to swirl it through the batter in a figure-eight or zigzag pattern. Add the remaining batter on top, smooth, then dollop the rest of the peanut butter and swirl again for pretty ribbons. Sprinkle chopped peanuts or chocolate chips on top if using. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice thick, serve warm with a smear of extra peanut butter or a drizzle of honey, and enjoy that cozy, nutty swirl in every bite! Conclusion You’ll warm your kitchen and hands with these banana breads. Pick a loaf that fits your pantry and mood, mash ripe bananas, mix wet and dry, and fold in the add-ins listed. Bake until a toothpick comes out clean, cool briefly, then slice. Use the loaf as a cozy anchor for slow mornings, like a small hearth. Store extras wrapped at room temperature or freeze slices for quick, thawed breakfasts.