Description
This classic banana bread recipe is moist, flavorful, and easy to make with ripe bananas, a hint of cinnamon, and optional walnuts or chocolate chips. Perfect for breakfast or as a snack, this loaf delivers a comforting homemade treat that freezes well and can be adapted to dairy-free diets.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated. Then add vanilla extract and mashed bananas, mixing until combined for consistent banana flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using, to evenly distribute the leavening agent and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet banana batter, stirring just until combined to avoid overmixing and a dense texture.
- Add Mix-ins: Fold in chopped walnuts or chocolate chips if desired for added texture and flavor.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom from becoming soggy and allows slicing without crumbling.
- Serve: Slice and enjoy your homemade banana bread as a delicious breakfast or snack.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- This banana bread freezes well; wrap tightly in plastic wrap and store in an airtight container for up to 3 months.
- For a dairy-free variation, substitute softened butter with melted coconut oil or plant-based butter.