Banana Bread

Moist and deliciously sweet, banana bread is a classic treat that’s perfect for snacking or serving to guests.

With the natural sweetness of ripe bananas, creamy butter, and a hint of vanilla, this recipe yields a tender loaf that’s simply irresistible, perfect for any time of the day!

Ready Time

50 mins

Yields

5 servings

Ingredients

2 large ripe bananas, mashed
1/2 cup (110g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (60g) chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment paper.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the mashed bananas, eggs, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Do not overmix.

If using walnuts, fold them into the batter with a rubber spatula.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve!

Notes

Use very ripe bananas for the best flavor and texture. If they’re not ripe, bake them in the oven at 300°F (150°C) for 15-20 minutes to soften them.

Make sure to not overmix the batter, as this can lead to a dense bread.

Stop mixing as soon as the ingredients are just combined. If using walnuts, be gentle when folding them into the batter to avoid crushing them.

To ensure the bread is fully cooked, check the toothpick in multiple spots, not just the center.

If it’s still a bit gooey, bake for an additional 5-10 minutes and check again. Let the bread cool completely before slicing to prevent it from breaking apart.

You can store the bread at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.