Banana Bread Recipe

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Banana Bread is a timeless classic in the world of baking—moist, tender, and bursting with the natural sweetness of ripe bananas. It’s the kind of recipe that transforms overripe bananas into something comforting and delicious, with a soft crumb and a golden-brown crust. The flavor is rich yet simple, enhanced by warm notes of vanilla and cinnamon, and often complemented by nuts or chocolate chips.

This bread is versatile: it can be enjoyed as a breakfast slice with coffee, a snack during the day, or even as a dessert topped with cream or a drizzle of caramel. Its appeal lies in its balance—sweet but not cloying, hearty yet light. The aroma of banana bread baking in the oven is unmistakable, filling the kitchen with warmth and anticipation.

Ingredients

  • 2 to 3 very ripe bananas, mashed (about 1 cup)
  • ½ cup unsalted butter, melted (or vegetable oil for a lighter version)
  • ¾ cup granulated sugar (or brown sugar for deeper flavor)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional, for warmth)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional, for indulgence)

Instructions

  1. Prepare the oven and pan
    • Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
  2. Mash the bananas
    • In a large bowl, mash the ripe bananas until smooth. Their natural sweetness and moisture are the foundation of the bread.
  3. Mix wet ingredients
    • Stir in melted butter, sugar, eggs, and vanilla extract until well combined.
  4. Combine dry ingredients
    • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Bring it all together
    • Gradually fold the dry mixture into the wet mixture. Stir gently until just combined—overmixing can make the bread dense.
  6. Add extras
    • Fold in nuts or chocolate chips if desired.
  7. Bake
    • Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and serve
    • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Servings

This recipe yields 8–10 slices, depending on thickness. It’s hearty enough to serve as breakfast or a snack, yet indulgent enough for dessert.

Note

  • Banana ripeness: The riper the bananas, the sweeter and more flavorful the bread. Black-spotted bananas are ideal.
  • Texture variation: Nuts add crunch, while chocolate chips add richness.
  • Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Banana bread also freezes beautifully—wrap slices individually for easy access.
  • Serving ideas: Toast a slice and spread with butter, cream cheese, or peanut butter for a delightful twist.

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