Description
This easy banana bread is moist, flavorful, and perfect for beginners. Made with simple ingredients and ripe bananas, it’s a fail-proof recipe that delivers a soft, sweet loaf every time. Whether enjoyed plain or with add-ins like nuts or chocolate chips, it’s a comforting treat for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 very ripe bananas, mashed
- 1 stick (½ cup) butter, softened
- 1 cup sugar (white or light brown)
- 2 eggs, beaten
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon cinnamon (optional)
- ⅓ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mash the bananas: In a mixing bowl, mash the ripe bananas until mostly smooth with some small lumps for texture.
- Cream the butter and sugar: In a separate large bowl, beat together the softened butter and sugar until light and fluffy, which helps create a tender crumb.
- Incorporate the eggs and bananas: Add the beaten eggs to the butter mixture, stirring until well combined, then mix in the mashed bananas and optional vanilla extract.
- Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and optional cinnamon to ensure even distribution of leavening agents.
- Mix the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined. Overmixing can result in dense banana bread.
- Add mix-ins if using: If adding walnuts or chocolate chips, fold them into the batter with a spatula, distributing them evenly.
- Transfer to the loaf pan: Pour the batter into the prepared pan, spreading it evenly with a spatula for a smooth top.
- Bake the bread: Place the pan in the oven and bake for 40 to 50 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs, it’s done.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- For a healthier version, use whole wheat flour or replace half of the sugar with honey or maple syrup.
- To make banana muffins, use a muffin tin and bake at 350°F (175°C) for about 25 minutes.
- Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg