Description
This classic Banana Bread recipe yields a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Made with ripe mashed bananas, a blend of brown and granulated sugar, and warm spices like cinnamon, this bread is easy to prepare and baked to golden perfection in about an hour. The soft crumb and subtle sweetness make it a timeless favorite.
Ingredients
Scale
Wet Ingredients
- 1⅓ cups mashed bananas (about 4 small bananas)
- ½ cup unsalted butter (softened, or vegetable oil)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Sugars
- ½ cup brown sugar
- ¼ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent the bread from sticking.
- Mash Bananas: Peel and mash the bananas thoroughly with a fork until you have approximately 1⅓ cups of mashed banana.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a medium bowl, add softened butter, brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat the mixture until fluffy and light, about 2 minutes. Then add in the eggs one at a time, beating well after each addition, followed by the vanilla extract. Stir in the mashed bananas until incorporated.
- Combine Mixtures: Gradually add the dry flour mixture to the wet banana mixture. Stir gently just until combined—avoid overmixing to keep the bread tender.
- Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45 to 60 minutes, checking for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Do not overbake to maintain moisture.
- Cool: Allow the bread to cool in the pan for 5 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, consider adding ½ cup chopped nuts or chocolate chips to the batter before baking.
- Use very ripe bananas with brown spots for the best sweetness and moisture.
- You can substitute the unsalted butter with coconut oil or vegetable oil for a dairy-free option.
- Do not overmix the batter to avoid a dense banana bread.
- Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or freeze for longer storage.
