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Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 138 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 10 servings (1 loaf) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Banana Bread Recipe yields a sweet, moist, and tender loaf with a rich flavor, perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and a hint of cinnamon, it is easy to prepare and baked to perfection in a standard oven.

Ingredients

Units Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (210g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 3/4 cup light or dark brown sugar (165g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs
  • 1 3/4 cups mashed ripe bananas (430g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan using butter or baking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
  3. Cream sugar and butter: In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the brown sugar and unsalted butter together on high speed for about 3 minutes until the mixture is light and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, making sure to scrape down the bowl between each addition for even mixing. Then add the vanilla extract and mix until incorporated.
  5. Combine bananas and dry ingredients: Stir in the mashed ripe bananas gently. Then add the dry ingredient mixture and fold everything together carefully until just combined, avoiding overmixing to maintain a tender crumb.
  6. Pour batter and bake: Pour the prepared batter into your greased loaf pan, leveling the top if needed. Bake in the preheated oven for 50 to 60 minutes or until a wooden pick inserted into the center comes out clean.
  7. Cool the bread: Let the banana bread cool in the pan for about 20 minutes to firm up. Then remove it from the pan and allow it to finish cooling completely on a wire rack before slicing and serving.

Notes

  • This banana bread is wonderfully moist and tender, making it a perfect quick bread with a rich, sweet flavor.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the crumb light and soft.
  • Using very ripe bananas will enhance the sweetness and banana flavor.
  • The bread keeps well stored at room temperature for a few days and also freezes nicely for longer storage.

Nutrition

  • Serving Size: 1 slice (about 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

Find it online: https://emilyquickdinners.com/banana-bread-recipe/