Ah, classic banana bread—moist, sweet, and perfect for breakfast, snacks, or dessert 🍌🍞. Here’s a tried-and-true recipe:
Ingredients (1 loaf)
- 3 ripe bananas, mashed
- ½ cup (115 g) butter, melted
- ¾ cup (150 g) sugar (can reduce to ½ cup if you like less sweet)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven:
- 350°F (175°C). Grease a 9×5” loaf pan or line with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, mash bananas.
- Stir in melted butter, sugar, eggs, and vanilla until smooth.
- Add Dry Ingredients:
- Sprinkle in flour, baking soda, and salt.
- Fold gently until just combined—don’t overmix.
- Fold in walnuts or chocolate chips if using.
- Bake:
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let cool in pan 10 minutes, then remove and cool completely on a wire rack.
Tips:
- Super Moist: Use very ripe, almost overripe bananas.
- Flavor Boost: Add ½ tsp cinnamon or a pinch of nutmeg.
- Make Mini Loaves or Muffins: Bake 20–25 minutes for muffins or 35–45 minutes for mini loaves.
If you want, I can also give a “3-ingredient banana bread” version that’s basically bananas, eggs, and flour—super easy, no sugar needed, and still deliciously soft.
Do you want me to show that version?
