Classic Banana Bread
A timeless treat that fills your kitchen with the warm aroma of ripe bananas and sweet vanilla, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups ripe bananas, mashed (about 3 bananas) Use very ripe bananas for best sweetness.
- 0.5 cups unsalted butter, melted Can substitute with coconut oil for a dairy-free version.
- 1 cups granulated sugar Reduce by 1/4 cup for a healthier version.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 0.5 cups chopped walnuts or chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- Add the melted butter, sugar, eggs, and vanilla extract (if using) to the mashed bananas. Mix well until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
- If desired, fold in chopped walnuts or chocolate chips for extra flavor and texture.
- Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with plenty of brown spots for the best sweetness and flavor. Avoid overmixing the batter to keep the bread tender and moist. Line your loaf pan with parchment paper for easy removal and cleanup. Let the bread cool completely before slicing to prevent it from crumbling. Optionally, add a sprinkle of cinnamon or nutmeg for a warm, spiced twist.