Introduction:
This classic banana bread is a timeless favorite that combines the natural sweetness of ripe bananas with a soft, moist crumb. Perfectly golden brown and deliciously fragrant, this loaf is an ideal treat for breakfast, a snack, or even dessert.
Whether you’re a seasoned baker or just starting, this recipe is simple to follow and delivers consistently great results every time. Serve it plain or with a spread of butter for an extra indulgent treat. It’s a surefire way to use up overripe bananas and fill your kitchen with the comforting aroma of home-baked goodness.
Ingredients:
- 2-3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Directions:
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan. - Mash and Mix:
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter. - Add Dry Ingredients:
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. - Incorporate Flour:
Add the flour last and stir until just incorporated. Do not overmix. - Bake:
Pour the batter into the greased loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Remove from oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Kcal: 196 kcal
Servings: 8 servings
Conclusion:
This Classic Banana Bread is the ultimate comfort food that perfectly balances sweetness with the rich flavor of ripe bananas. Its soft and moist texture makes it an irresistible treat for any time of the day, whether you enjoy it fresh out of the oven or as a quick snack on the go. With its simple ingredients and easy preparation, this banana bread is a go-to recipe that you’ll want to make again and again. It’s a versatile and satisfying dish that’s sure to become a staple in your baking repertoire.
FAQs:
- Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them completely before mashing and using them in the recipe. - Can I add nuts or chocolate chips to this banana bread?
Absolutely! You can add 1/2 cup of chopped nuts, such as walnuts or pecans, or chocolate chips for extra texture and flavor. - How do I store banana bread to keep it fresh?
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. - Can I make this banana bread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your other ingredients are gluten-free as well. - Can I use a different sweetener instead of sugar?
Yes, you can substitute the sugar with honey, maple syrup, or a sugar substitute, though it may slightly alter the texture and flavor. - Is it necessary to use ripe bananas?
Ripe bananas are best for this recipe because they are sweeter and mash easily, which helps achieve the moist texture of the bread. - Can I make this recipe into muffins?
Yes, you can pour the batter into a muffin tin instead of a loaf pan. Adjust the baking time to about 20-25 minutes or until a toothpick comes out clean. - Why is my banana bread dense?
Overmixing the batter can cause the banana bread to become dense. Stir just until the ingredients are combined to avoid this. - Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may make the bread denser. You might want to use a mix of half whole wheat and half all-purpose flour. - What can I do if my banana bread is too dry?
If the bread turns out too dry, try reducing the baking time slightly or adding an extra banana to the batter for more moisture.