Here’s a classic, easy, and delicious recipe for Banana Bread that’s moist, sweet, and full of banana flavor. Perfect for using up overripe bananas!
Ingredients:
- 2 to 3 ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (or brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup milk (optional, for extra moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Directions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the bananas:
- In a large bowl, mash the bananas with a fork or potato masher until smooth. If you like a bit of texture, leave some small chunks.
3. Cream the butter and sugar:
- In a separate bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). You can use a hand mixer or a stand mixer for this step.
4. Add the eggs and vanilla:
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine the dry ingredients:
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
6. Mix the wet and dry ingredients:
- Gradually add the dry ingredients to the butter and banana mixture, mixing just until combined. Be careful not to overmix.
- If the batter looks too thick, add the milk to make it a bit more moist and smooth.
7. Add optional mix-ins:
- Fold in the chopped walnuts, chocolate chips, or any other mix-ins you like.
8. Bake the banana bread:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve:
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Tips:
- For extra flavor, try adding a teaspoon of ground nutmeg or vanilla bean paste.
- If your bananas aren’t overripe, you can place them in a warm oven for a few minutes to soften them up.
- Store the banana bread in an airtight container at room temperature for up to 3-4 days, or freeze it for longer storage.
This Banana Bread is perfect for breakfast, a snack, or a light dessert. Enjoy!