Banana bread is a timeless classic, perfect for a cozy breakfast or as an afternoon snack. With its rich, sweet flavor and soft, moist texture, this banana bread is sure to become a favorite in your home.
This simple recipe is ideal for beginners, using everyday ingredients and easy-to-follow steps.
Ingredients (for 1 loaf, serves 8-10 people):
- 240g (2 cups) all-purpose flour
- 170g (3/4 cup + 2 tablespoons) granulated sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) salt
- 1 teaspoon (2g) ground cinnamon (optional)
- 2 large ripe bananas (approximately 250g peeled weight / 1 1/2 cups mashed)
- 2 large eggs
- 120g (1/2 cup) unsalted butter, melted
- 60ml (1/4 cup) milk
- 1 teaspoon (5ml) vanilla extract
- Optional: 100g (3/4 cup) chocolate chips, 100g (1/2 cup) chopped walnuts, or any other add-ins
Instructions:
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 175°C (350°F). Grease a 23×13 cm (9×5 inch) loaf pan or line it with parchment paper for easy removal after baking. - Mash the Bananas:
In a large mixing bowl, peel and mash the ripe bananas with a fork or potato masher until smooth. It’s fine to leave a few small lumps; they add texture to the bread. You should have about 1 1/2 cups of mashed bananas. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). This ensures that the dry ingredients are evenly distributed. - Prepare the Wet Ingredients:
In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth and well combined. - Combine Wet and Dry Ingredients:
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing, as this can make the banana bread dense. - Add the Mashed Bananas:
Stir the mashed bananas into the batter until fully incorporated. If you’re adding chocolate chips, walnuts, or other add-ins, fold them in now. - Pour into the Pan:
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly. - Bake:
Place the loaf pan in the oven and bake for 55-65 minutes (about 1 hour), or until a toothpick inserted into the center comes out clean. However, If the top begins to brown too much, cover it loosely with aluminum foil for the last 15 minutes of baking. - Cool:
Let the banana bread cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.
Tips for Extra Moist Banana Bread:
- Use very ripe bananas: The riper the bananas, the more moisture and sweetness they will provide. Overripe bananas are ideal.
- Add yogurt or sour cream: For extra moisture, add 2-3 tablespoons of plain yogurt or sour cream to the batter.
- Don’t overmix: Mix until just combined to keep the bread light and fluffy.
- Use butter and milk: These ingredients add richness, making the bread moist and soft.
- Cover with foil if necessary: If the top of the bread is browning too quickly, tent it with foil during the last 15 minutes of baking.
Variations:
- Chocolate Chip Banana Bread: Add 100g (3/4 cup) chocolate chips to the batter for a sweet and decadent twist.
- Nutty Banana Bread: Stir in 100g (1/2 cup) of chopped walnuts, pecans, or almonds for extra crunch.
- Cinnamon Banana Bread: Increase the cinnamon to 2 teaspoons for a more spiced flavor.
- Vegan Banana Bread: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use non-dairy milk and vegan butter.