banana bread recipes
This classic banana bread recipe is moist, flavorful, and perfect for using up ripe bananas. It’s a delightful treat for breakfast or as a snack, and it can easily be customized with your favorite mix-ins like nuts or chocolate chips.
Equipment
- 1 mixing bowl
- 1 fork or masher
- 1 measuring cups
- 1 measuring spoons
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 3 cups ripe bananas, mashed About 1 ½ cups mashed.
- ⅓ cup melted butter
- 1 teaspoon baking soda
- a pinch salt
- ¾ cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup chopped walnuts or chocolate chips Optional mix-ins.
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Incorporate the melted butter into the mashed bananas.
- Stir in the baking soda and a pinch of salt.
- Add the sugar, beaten egg, and vanilla extract. Mix until well combined.
- Gradually add the flour to the banana mixture and stir until just incorporated. Be careful not to overmix. If desired, fold in walnuts or chocolate chips at this point.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For extra flavor, consider adding 1 teaspoon of cinnamon or nutmeg to the batter before baking.
- Store cooled banana bread in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Notes
Store cooled banana bread in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
For extra flavor, consider adding 1 teaspoon of cinnamon or nutmeg to the batter.
You can use whole wheat flour instead of all-purpose flour for a healthier alternative.