Description
This classic Banana Bread recipe delivers a moist, tender, and flavorful quick bread that’s perfect for breakfast, snacks, or dessert. Made with ripe mashed bananas, brown sugar, and warm cinnamon, it’s an easy-to-make loaf baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ¾ cup light or dark brown sugar (165g)
- ½ cup unsalted butter, room temperature (113g)
- 2 large eggs
- 1¾ cups mashed ripe bananas (430g)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the brown sugar and room temperature butter together at high speed until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring you scrape down the bowl after each addition to incorporate everything evenly. Then, add the vanilla extract and mix well.
- Combine Bananas and Dry Ingredients: Fold in the mashed ripe bananas. Gradually add the dry ingredients to the wet mixture and gently fold them together until just combined, being careful not to overmix.
- Fill and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool the Bread: Allow the loaf to cool in the pan for about 20 minutes before removing it. Transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best flavor and moistness.
- You can substitute the all-purpose flour with whole wheat flour for a nuttier taste, but this may change the texture slightly.
- Add-ins like chopped nuts or chocolate chips can be mixed in before baking for extra texture and flavor.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- Sugar: 21 g
- Sodium: 363 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 62 mg
