Here’s a reliable and classic banana bread recipe that’s moist, flavorful, and easy to make:
Classic Banana Bread
Ingredients (makes 1 loaf):
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 3 very ripe bananas, mashed
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts, pecans, chocolate chips, or dried fruit
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs and bananas: Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract.
- Combine wet and dry: Gently fold in the dry ingredients until just combined—avoid overmixing.
- Add optional mix-ins: Fold in nuts, chocolate chips, or dried fruit if desired.
- Bake: Pour the batter into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Tips:
- Use very ripe bananas—they’re sweeter and more flavorful.
- For extra moist bread, you can add 2–3 tablespoons of yogurt or sour cream.
- Banana bread can be stored at room temperature for 2–3 days or frozen for longer storage.
I can also give you a purple sweet potato banana bread recipe, which adds natural color and a slightly denser, moist texture.
Do you want me to provide that version?
