Classic Banana Bread
This classic banana bread is a perfect blend of moist, sweet banana flavor and a light, tender crumb. Made with simple ingredients, this recipe yields a loaf that is both comforting and satisfying. Ideal for breakfast, snacks, or dessert, this banana bread can be customized with nuts, chocolate chips, or spices. It’s a timeless favorite that brings out the best in overripe bananas.
Equipment
- 1 x 9x5-inch loaf pan (for baking)
- 1 x Electric mixer (optional, or you can use a whisk)
- 1 x Fork or potato masher (for mashing bananas)
- 1 x Mixing bowls (2-3)
- 1 x Whisk (for dry ingredients)
- 1 x Measuring spoons and cups
- 1 x Toothpick (for testing doneness)
Ingredients
- 3 ripe bananas mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract optional
Instructions
Preheat the Oven and Prepare the Pan:
- 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:
- Peel the ripe bananas and mash them in a bowl with a fork or potato masher. Aim for about 1 ½ cups of mashed bananas.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture is light and fluffy (about 2-3 minutes).
Add Wet Ingredients:
- Add the eggs, one at a time, to the butter and sugar mixture. Beat in the vanilla extract, followed by the mashed bananas.
Fold in Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until just combined—be careful not to overmix.
Pour and Bake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula and 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 before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Recipe Notes
- Overripe Bananas: The riper your bananas, the better the flavor and texture of the bread. If you don’t have ripe bananas, place them in a paper bag for a few days to ripen quickly.
- Mix-Ins: Feel free to add chocolate chips, chopped nuts (walnuts or pecans), or dried fruits to customize your banana bread. Simply fold them into the batter before baking.
- Storage: Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Doneness Check: Test doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready.