Simply Perfect Banana Bread
Moist, fluffy, and bursting with banana flavor, this timeless banana bread recipe is easy to follow and foolproof. Perfect for breakfast, a midday snack, or dessert, it’s adaptable for endless variations like chocolate chips, nuts, or spices. Whether you're a beginner or a pro, this recipe will become your go-to favorite!
Equipment
- 1 Mixing bowls (large and medium)
- 1 Whisk and spatula
- 1 9x5-inch loaf pan
- 1 Non-stick spray or parchment paper
- 1 Fork or potato masher
- 1 Wire rack
Ingredients
- Wet Ingredients:
- 3 –4 overripe bananas mashed
- ½ cup 1 stick unsalted butter, melted (or ½ cup oil for a dairy-free option)
- ¾ cup granulated sugar or brown sugar for a richer flavor
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1½ cups all-purpose flour or whole wheat flour for a healthier twist
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon cinnamon or nutmeg for added flavor
- Add-Ins Optional:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the Bananas:
- In a large mixing bowl, mash the bananas until smooth. A few small lumps are okay for texture.
- Mix Wet Ingredients:
- Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk until fully combined.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking soda, salt, and optional spices.
- Incorporate Wet and Dry Mixtures:
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
- Add Optional Mix-Ins:
- If using chocolate chips, nuts, or other mix-ins, fold them in gently at this stage.
- Pour and Bake:
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
To ripen bananas quickly, bake them in a 300°F oven for 15–20 minutes until the skins turn black.
Store banana bread at room temperature for up to 3 days or freeze for up to 3 months.
Add a decorative banana slice on top of the batter before baking for a visually appealing finish.
Store banana bread at room temperature for up to 3 days or freeze for up to 3 months.
Add a decorative banana slice on top of the batter before baking for a visually appealing finish.