Banana Bread
A soft, moist, and cozy banana bread made with ripe bananas and simple pantry ingredients. Perfect for breakfast, snacking, or dessert.
Ingredients
- * 3 ripe bananas mashed
- * 1 1/2 cups all-purpose flour
- * 1/2 cup granulated sugar or brown sugar
- * 1/3 cup melted butter
- * 1 large egg
- * 1 teaspoon vanilla extract
- * 1 teaspoon baking soda
- * 1/4 teaspoon salt
- * 1/2 teaspoon cinnamon optional
- * 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the melted butter, sugar, egg, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
- Fold in chopped walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool before slicing.
Notes
* Use very ripe bananas with brown spots for the best sweetness and moisture.
* Brown sugar can be used instead of granulated sugar for a deeper, richer flavor.
* Melted coconut oil or neutral oil can replace butter if preferred.
* Do not overmix the batter after adding the flour, or the bread may become dense.
* Add chocolate chips for a sweeter banana bread or walnuts for extra crunch.
* Store leftovers in an airtight container at room temperature for up to 3 days.
* Refrigerate for up to 6 days or freeze slices for up to 3 months.
* To make ahead, bake the loaf a day in advance and store it tightly wrapped for the best texture. ## Nutrition Nutrition information is estimated per serving. * Calories: 420
* Protein: 6g
* Carbohydrates: 66g
* Fat: 16g
* Saturated Fat: 9g
* Fiber: 4g
* Sugar: 31g
* Sodium: 360mg
* Brown sugar can be used instead of granulated sugar for a deeper, richer flavor.
* Melted coconut oil or neutral oil can replace butter if preferred.
* Do not overmix the batter after adding the flour, or the bread may become dense.
* Add chocolate chips for a sweeter banana bread or walnuts for extra crunch.
* Store leftovers in an airtight container at room temperature for up to 3 days.
* Refrigerate for up to 6 days or freeze slices for up to 3 months.
* To make ahead, bake the loaf a day in advance and store it tightly wrapped for the best texture. ## Nutrition Nutrition information is estimated per serving. * Calories: 420
* Protein: 6g
* Carbohydrates: 66g
* Fat: 16g
* Saturated Fat: 9g
* Fiber: 4g
* Sugar: 31g
* Sodium: 360mg