Since the pandemic, more people are baking at home, as you are probably aware when you go to the grocery store trying to find flour, yeast and other baking staples. The search term “recipe” hit an all-time high on Google and Banana Bread tops the list of most searched recipes.

I can see why. Banana bread is very easy to make, uses up bananas that you otherwise would throw away, and gives you a warm feeling that only comfort food can. Personally, I like banana bread better when it has something else added to it, so check out the variations after the recipe.

And to make banana bread look beautiful, check out Nordic Ware Bundt Pans. Below are my 3 favorite full size bundt pans. Since banana bread color isn’t very impressive, using the Heritage pan with the sweeping slices give the biggest boost to this otherwise plain dessert.

Enough of that. Let’s get to this.

Banana Bread Bundt

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt, if using unsalted butter
1 tsp cinnamon
1/2 cup butter
1 tsp vanilla extract
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350ºF and grease a bundt pan or 9×5 loaf pan.

In a large bowl, combine flour, baking soda, cinnamon and salt.

In a separate bowl, cream together butter, vanilla extract and brown sugar. Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture just enough to moisten. Pour batter into pan.

Bake for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Variations:
1. Add 1/2 cup chopped nuts (like walnuts or pecans), chocolate chips, or dried fruit (like raisins, cranberries or coconuts).
2. Add 1 cup fresh or frozen blueberries (using frozen will require increased baking time)
3. Make it in muffin cups (baking time will need to be adjusted)