Description
This banana bread is incredibly moist, full of banana flavor, and easy to make! It’s the perfect way to use up overripe bananas and makes a delicious breakfast, snack, or dessert. With simple pantry ingredients, this classic recipe is a family favorite.
Ingredients
Units
Scale
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, mash the bananas. Stir in melted butter, sugar, eggs, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix everything: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Fold in walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Extra Moist Bread: Add ¼ cup sour cream or Greek yogurt for an even softer texture.
- Sweeter Version: Use 1 cup sugar instead of ¾ cup.
- Storage: Store at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.