Description
This classic Banana Bread recipe yields a sweet, rich, and moist quick bread with a tender crumb, perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and a touch of cinnamon, it’s easy to make and delivers comforting flavors baked to perfection in a loaf pan.
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 evenly combined.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the brown sugar and unsalted butter on high speed until light and fluffy, about 3 minutes, to create a smooth base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated by scraping down the bowl between additions. Then mix in the vanilla extract for added flavor.
- Combine Bananas and Dry Ingredients: Stir in the mashed ripe bananas, then gently fold in the dry ingredient mixture just until combined to avoid overmixing, which can toughen the bread.
- Pour Batter and Bake: Transfer 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 Banana Bread: Allow the loaf to cool in the pan for about 20 minutes, then remove it carefully and finish cooling on a wire rack to prevent sogginess and aid slicing.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and moisture.
- Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, consider adding chopped nuts, chocolate chips, or a sprinkle of cinnamon sugar on top before baking.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of loaf)
- 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
