Description
This Classic Banana Bread recipe results in a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Made with ripe bananas, butter, sugar, and a hint of vanilla, it’s simple to prepare and customizable with optional chocolate chips or nuts. The bread is baked to golden perfection in under an hour and a half, offering a comforting homemade treat for all occasions.
Ingredients
Scale
Main Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 3 medium-large overripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
Optional Add-ins
- ¾ cup semi-sweet chocolate chips or nuts
- 1 tbsp all-purpose flour (for tossing add-ins)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, creamy, and fluffy, which helps create a tender crumb.
- Add Eggs and Bananas: Stir in the beaten eggs and mashed bananas until evenly combined, ensuring a smooth wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Mix gently just until combined to avoid overworking the batter, which could make the bread dense.
- Add Flavorings and Optional Add-ins: Stir in the vanilla extract softly. If using chocolate chips or nuts, toss them with a tablespoon of flour to prevent sinking, then fold them into the batter carefully.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix batter to keep bread tender.
- Optional nuts can be chopped walnuts or pecans as preferred.
- You can substitute half the all-purpose flour with whole wheat flour for a healthier twist.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
