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Banana Bread

This banana bread recipe is simple, cozy, and forgiving, making it perfect for using up ripe bananas while creating a moist loaf that smells wonderful.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 1 heure 5 minutes
Temps total 1 heure 15 minutes
Portions: 10 slices
Type de plat: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingrédients
  

For the Banana Bread
  • 3 large very ripe bananas, mashed (about 1 and 1/2 cups) The bananas should be very spotty and soft.
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar or packed brown sugar Brown sugar adds more moisture.
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 3/4 cups all-purpose flour For healthier version, swap half with white whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts, pecans, or chocolate chips Optional mix-ins.

Method
 

Preparation
  1. Heat oven to 350°F. Grease your loaf pan and line with a parchment sling for easy removal.
  2. In a big bowl, whisk melted butter and sugar until shiny and smooth. Add eggs and vanilla, whisk again.
  3. Stir in the mashed bananas. It may look a bit lumpy and that’s fine.
  4. In a second bowl, whisk flour, baking soda, and salt. Add this dry mix to the wet bowl.
  5. Fold gently just until no dry streaks remain. Overmixing toughens the crumb, so stop as soon as it looks combined.
  6. Fold in nuts or chocolate if using.
  7. Pour into the pan and smooth the top.
Baking
  1. Bake 55 to 65 minutes, until a toothpick in the center comes out with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then lift out to a rack. Let it cool at least 45 minutes before slicing for the cleanest cuts.

Notes

Store the loaf wrapped in plastic or in an airtight container. It keeps moist at room temperature for about 3 days or in the fridge for longer. For freezing, wrap tightly and store up to 3 months.