Classic Banana Bread
This Classic Banana Bread recipe is the perfect balance of moist, tender texture and rich banana flavor. Made with simple, everyday ingredients, it’s a timeless favorite that’s easy to prepare and versatile enough for any occasion.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Fork or potato masher
- 1 whisk
- 1 Silicone spatula
- 1 9x5-inch loaf pan
- 1 cooling rack
- 1 set Measuring cups and spoons
- 1 Toothpick or skewer for testing doneness
Ingredients
- 3-4 medium ripe bananas mashed (about 1 ½ cups)
- ½ cup unsalted butter melted (or neutral oil)
- 1 cup granulated sugar or substitute with brown sugar for richer flavor
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Alternatively, line it with parchment paper for easy removal.
Mash the Bananas
- In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth but slightly lumpy.
Combine Wet Ingredients
- Stir the melted butter into the mashed bananas. Add sugar, eggs, and vanilla extract, and whisk until fully combined.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Mix until just combined—do not overmix. If desired, fold in optional add-ins like nuts or chocolate chips.
Pour and Bake
- Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Storage: Keep leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
- Banana Tips: Overripe bananas with brown spots work best for maximum sweetness and flavor.
- Customizations: Add spices like cinnamon or nutmeg, or experiment with mix-ins like dried fruits, shredded coconut, or peanut butter swirls.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut oil or vegan butter.