Classic Banana Bread Recipe
This recipe yields a moist and flavorful loaf with the sweet aroma of ripe bananas. Feel free to customize it to your liking by adding your favorite mix-ins or toppings.
Ingredients
- 3 to 4 ripe bananas mashed
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- ¾ cup granulated sugar
- 1 large egg beaten
- 1 ½ cups all-purpose flour
- Optional: 1/2 cup chopped nuts walnuts or pecans
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan.
- Mash the Bananas:In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
- Mix Wet Ingredients:Add melted butter to the mashed bananas and mix well. Stir in the beaten egg and vanilla extract.
- Combine Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. If you're adding nuts, fold them into the batter.
- Pour Batter into the Pan:Pour the batter into the greased loaf pan, spreading it evenly.
- Bake:Bake in the preheated oven for about 60 to 75 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary, so start checking around the 50-minute mark.
- Cool:Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Slice and Serve:Once cooled, slice the banana bread and serve. It's delicious on its own or spread with butter or cream cheese.
- Optional: Add Chocolate Chips or RaisinsFor variations, you can add chocolate chips, chopped nuts, or raisins to the batter.
- Storage:Store leftover banana bread in an airtight container at room temperature for a few days or refrigerate for longer shelf life.