Description
This classic banana bread recipe is moist, flavorful, and easy to make. Using ripe bananas, butter, sugar, and simple pantry ingredients, it bakes into a golden brown loaf perfect for breakfast or a snack. The recipe yields 12 slices with a soft texture and a hint of vanilla, ideal for banana lovers looking for a comforting homemade treat.
Ingredients
Scale
Banana Bread Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3-4 medium ripe bananas
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 8×4 inch bread pans by lining with parchment paper or greasing them to prevent sticking.
- Mash Bananas: In a bowl, mash the ripe bananas until smooth, leaving some small lumps to provide texture in the bread.
- Cream Butter and Sugar: In a separate large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which helps with bread tenderness.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly until the batter is smooth and uniform in consistency.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt; then gradually stir these dry ingredients into the wet mixture until just combined to avoid overmixing.
- Incorporate Bananas and Vanilla: Fold in the mashed bananas and vanilla extract gently, ensuring everything is evenly incorporated without deflating the batter.
- Pour and Bake: Divide the batter evenly between the prepared pans and bake in the oven for 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pans for 5 to 10 minutes before transferring it to a wire rack to cool completely, which prevents sogginess.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Do not overmix the batter after adding flour to keep the bread tender and moist.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Optional add-ins include chopped nuts, chocolate chips, or cinnamon for extra taste.
