Banana Bread
This easy banana bread recipe transforms overripe bananas into a moist, delicious loaf that is perfect for breakfast or dessert. Enjoy the warm aroma as it bakes and savor every bite!
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sift before mixing
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon Use more for topping if desired
Wet Ingredients
- 2-3 pieces very ripe bananas Approximately 1.5 cups mashed
- 0.5 cups unsalted butter, melted Add richness and tenderness
- 0.5 cups granulated sugar Part of total sweetener mix
- 0.25 cups light brown sugar
- 2 large eggs eggs at room temperature
- 1 teaspoon vanilla extract
Optional Add-ins
- 0.5 cups toasted walnuts, chopped For added texture
- 1.5 cups mini semi-sweet chocolate chips For a sweeter flavor
- 0.33 cups granulated sugar for cinnamon topping
- 1.5 teaspoons additional cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- Mash ripe bananas until creamy and set aside.
- Cream the melted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla to the butter mixture and mix thoroughly.
Mixing the Batter
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in any optional add-ins, if desired.
Baking
- Pour the batter into a greased 9x5-inch metal loaf pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cover loosely with aluminum foil halfway through baking to prevent excessive browning.
Cooling
- Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.
- Cool completely before slicing for best results.
Notes
For best results, use overripe bananas. This bread can be customized with different mix-ins like chocolate chips or nuts. Store at room temperature for up to 3 days or freeze for long-term storage.