Banana Bread
This easy, moist banana bread recipe makes the most out of two ripe bananas, delivering a comforting sweetness and perfect texture.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed (approximately 1 cup)
- 1/2 cup unsalted butter, melted (can substitute with vegetable oil for dairy-free)
- 2 large eggs, room temperature (or flaxseed eggs for vegan version)
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar (reduce to 1/2 cup for less sweet loaf)
- 1 1/2 cups all-purpose flour (can swap with gluten-free flour if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional Mix-Ins
- 1/2 cup chopped nuts, chocolate chips, or raisins (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
Mixing the Ingredients
- Mash the two ripe bananas in a large mixing bowl.
- Add the melted butter and mix well with the bananas.
- Stir in the sugar, eggs, and vanilla extract until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- If using, fold in the optional mix-ins like nuts or chocolate chips.
Baking the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, checking for doneness after 50 minutes.
- Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Leave a few small chunks of banana when mashing for added texture. Enjoy the banana bread fresh or with your favorite toppings.