Banana Bread
A moist and delicious banana bread recipe made with ripe bananas, warm spices, and a hint of vanilla, perfect for breakfast or a snack.
Equipment
- Mixing bowls
- Whisk
- 9x5-inch loaf pan
- Spatula
- Oven
Ingredients
For the Banana Bread
- 3 ripe bananas Mashed (about 1 cup).
- ½ cup unsalted butter Melted.
- ¾ cup granulated sugar Adjust to taste.
- 2 large eggs Room temperature.
- 1 tsp vanilla extract For flavor.
- 1 ½ cups all-purpose flour Sifted.
- 1 tsp baking soda For rising.
- ½ tsp salt Balances flavor.
- ½ tsp ground cinnamon Optional, for extra warmth.
Optional Add-ins
- ½ cup chopped walnuts or pecans For crunch.
- ½ cup chocolate chips For a sweeter twist.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in nuts or chocolate chips, if using.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread 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
For extra moisture, add ¼ cup of sour cream or Greek yogurt to the batter. Banana bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.