Description
Classic, moist Banana Bread made with ripe bananas for the perfect balance of sweetness and flavor. A timeless recipe for breakfast, snack, or dessert! #bananabread #homemadebread #baking
Ingredients
Units
Scale
-
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3–4 medium ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the Bananas:
- Peel the bananas and place them in a medium bowl. Mash with a fork or potato masher until mostly smooth, leaving a few small chunks for texture.
- Cream Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in dense bread.
- Bake the Bread:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Add-Ins: Stir in ½ cup of chopped walnuts, pecans, or chocolate chips for added texture and flavor.
- Make It Healthier: Substitute ½ cup of the all-purpose flour with whole wheat flour, or replace some of the sugar with honey or maple syrup.
- Freezing Tips: Wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave slices as needed.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
