Description
A moist and comforting banana bread recipe that turns overripe bananas into a delicious loaf perfect for breakfasts or snacks.
Ingredients
Scale
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 3 medium ripe bananas, mashed (about 1 1/2 cups / 354 g mashed)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and slightly fluffy (about 2 minutes).
- Add eggs one at a time, beating until combined, then stir in the mashed bananas and vanilla.
- Fold the dry ingredients into the wet mixture gently—mix until just combined; overmixing will create a tougher loaf. If using nuts or chocolate chips, fold them in now.
- Pour batter into prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and sweetness. Don’t overbeat after adding the flour to maintain a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 140mg
- Fat: 8.7g
- Saturated Fat: 5.3g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg