Best Banana Bread
This classic banana bread recipe is easy to make, moist, and perfect for breakfast or snacks, ideal for using up overripe bananas.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, at room temperature Ensure butter is softened for easy blending.
- 1 cup granulated sugar
- 2 large eggs Room temperature eggs work best.
- 2 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 tsp baking soda
- 1/2 tsp salt
- 3-4 medium bananas (or 2 large bananas) The riper the bananas, the sweeter the bread.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two 8×4 bread pans with parchment paper or grease them well.
- In a medium-sized bowl, mash the bananas with a fork until well mashed, leaving some small bits for texture, and set aside.
- In a separate bowl, cream the butter and sugar together using a hand mixer or a stand mixer.
- Add the eggs to the butter and sugar mixture and continue to cream until well combined.
- Add in the flour, baking soda, and salt. Mix until just combined.
- Finally, add in the mashed bananas and vanilla extract. Mix until all ingredients are well incorporated.
Baking
- Divide the batter evenly between the two prepared bread pans and bake for about 35-40 minutes, until the tops are puffed and golden brown.
- Check for doneness with a cake tester; it should come out clean when inserted into the center.
Cooling and Serving
- Allow the bread to cool in the pans for 5-10 minutes, then remove from pans and cool on a wire rack.
- Serve warm, at room temperature, or cold, with a spread of butter if desired.
Notes
Store banana bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. Use ripe bananas for better flavor, and avoid overmixing the batter.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g
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