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Banana Bread

This easy and versatile banana bread recipe is perfect for using up overripe bananas, offering a warm, comforting treat that's beloved by many.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces ripe bananas, mashed The riper the bananas, the sweeter the bread will be.
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs Added one at a time.
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan thoroughly with non-stick spray or butter.
  3. In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
  4. Stir in melted butter, granulated sugar, eggs (one at a time), and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until there are no lumps.
  6. Gradually fold the dry ingredients into the banana mixture without overmixing using a rubber spatula.
  7. If using, fold in the chopped nuts.
  8. Pour the batter into the prepared loaf pan and tap to remove air bubbles.
  9. Bake for 55 to 65 minutes until a toothpick comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store banana bread wrapped in plastic wrap at room temperature for 3-4 days, or in the refrigerator if in a hot climate. For longer storage, freeze for up to three months.