Description
This moist and easy banana bread is the perfect beginner-friendly bake. Sweet, rich, and comforting, it’s a classic loaf that makes the most of overripe bananas. Great for breakfast, snacks, or gifting, this foolproof recipe comes together with pantry staples and delivers perfect results every time.
Ingredients
Scale
- 2 cups (424 g) sugar
- 1 cup (226 g) butter, softened
- 3 cups (384 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt or 1½ teaspoons kosher salt
- 4 to 5 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 quart mashed ripe bananas (about 6 to 8 bananas)
- 1 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and generously butter two 8.5 x 4.5-inch loaf pans to ensure easy release after baking.
- Cream the Butter and Sugar: In a large mixing bowl or stand mixer, beat the butter and sugar together until the mixture is light, fluffy, and pale in color. This helps create a tender texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This evenly distributes the leavening agents and prevents clumps.
- Add Eggs and Wet Ingredients: Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. Stir in the vanilla, buttermilk, and mashed bananas until fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture into the wet batter in two additions. Mix until just combined. Overmixing can make the loaf tough, so stop as soon as no dry streaks remain.
- Add Nuts (Optional): If you’re using nuts, gently fold them into the batter now for added texture and richness.
- Pour and Bake: Divide the batter evenly between the prepared loaf pans. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Slice: Remove the loaves from the oven and immediately turn them out onto a wire rack. Let them cool completely before slicing for the best results.
Notes
- You can use frozen bananas—just thaw and drain the excess liquid first. To make it more indulgent, stir in chocolate chips or top with cinnamon sugar before baking. If your bananas aren’t quite ripe yet, speed up the ripening process by placing them in a paper bag overnight or baking them in the oven at 300°F for 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg