Classic Banana Bread
Classic Banana Bread is a timeless favorite, celebrated for its moist texture, rich banana flavor, and simple preparation. Perfect for breakfast, dessert, or a snack, this quick bread is a fantastic way to use up ripe bananas. Whether enjoyed plain, with butter, or toasted, it’s a comforting treat that never goes out of style.
Equipment
- 9x5 inch loaf pan
- Mixing bowls (large and medium)
- Whisk or fork
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 2 to 3 ripe bananas about 1 cup mashed
- ½ cup unsalted butter 115 g, melted
- ¾ cup granulated sugar 150 g
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour 190 g
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon optional
- ½ cup chopped walnuts or chocolate chips optional
Instructions
- Prepare the Pan and Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Mash the Bananas:
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix the Wet Ingredients:
- Stir the melted butter into the mashed bananas until combined.
- Add the sugar, eggs, and vanilla extract, mixing until smooth.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
- If using walnuts or chocolate chips, fold them in at this stage.
- Bake the Banana Bread:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Notes
Ripe Bananas: The riper the bananas, the better the flavor. Look for bananas with lots of brown spots.
Add-Ins: Customize your banana bread with mix-ins like dried fruit, shredded coconut, or a sprinkle of oats on top.
Storage: Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 3 days or in the refrigerator for up to a week.
Add-Ins: Customize your banana bread with mix-ins like dried fruit, shredded coconut, or a sprinkle of oats on top.
Storage: Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 3 days or in the refrigerator for up to a week.