Banana bread is a beloved classic that’s both comforting and delicious. It’s a perfect way to use up those overripe bananas, creating a moist and flavorful loaf that’s ideal for breakfast, a snack, or even dessert. This recipe is simple to follow and results in a banana bread that’s wonderfully moist, with just the right amount of sweetness and a hint of cinnamon. Whether you’re an experienced baker or a novice, this banana bread will quickly become a favorite in your household.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 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 ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas, melted butter, and sugar. Mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the banana bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.