Description
This classic banana bread recipe yields an incredibly moist and flavorful loaf, just like mom made. With simple pantry staples and ripe bananas, it’s perfect for breakfast, a snack, or dessert. The preparation is straightforward and the result is delicious banana bread you’ll want to make again and again.
Ingredients
Bread Base
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, large
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Banana Mixture
- 3–4 medium bananas (or 2 large bananas)
- 1 tsp vanilla extract
Instructions
- Prepare Oven & Pans: Preheat the oven to 350°F (175°C) and line two 8×4-inch bread pans with parchment paper, or grease well with butter or baking spray.
- Mash Bananas: In a medium-sized bowl, use a fork to mash the bananas until very smooth but with some small bits for texture. Set aside.
- Cream Butter and Sugar: In a separate bowl, use a hand mixer or stand mixer to beat the butter and sugar together until light and creamy.
- Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add flour, baking soda, and salt to the butter mixture. Mix on low speed or by hand until just combined—do not overmix.
- Fold in Bananas and Vanilla: Add the mashed bananas and vanilla extract to the batter. Gently mix until all the banana has been distributed and the batter is cohesive.
- Fill Pans & Bake: Divide the batter evenly between the two prepared bread pans. Bake for 35–40 minutes, or until the tops are golden, puffed, and a cake tester inserted into the center comes out clean.
- Cool & Serve: Allow the loaves to cool in the pans for 5–10 minutes. Then, remove from pans and transfer to a wire rack to finish cooling. Serve warm, at room temperature, or chilled—and add a pat of butter if desired!
Notes
- For one large loaf, use a 9×5 inch loaf pan. Bake at 350°F for 35 minutes, then reduce to 325°F and bake an additional 20–25 minutes, or until a tester comes out clean.
- If the top of the banana bread is browning too quickly, tent the loaf with non-stick foil midway through baking.
- Use very ripe bananas for best flavor and moisture.
- The bread can be stored at room temperature for a couple of days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of one loaf)
- Calories: 180
- Sugar: 13g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 29mg
