Banana Bread
A simple and delicious banana bread recipe perfect for using up ripe bananas. Makes a moist loaf that's great for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 pcs Bananas Ripe for best flavor.
- 2 pcs Eggs (large)
- 1/2 Cup Unsalted Butter Softened.
- 1/3 Cup Milk Can substitute with sour cream, plain Greek yogurt, or applesauce.
Dry Ingredients
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Light Brown Sugar Packed.
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
Instructions
Preparation
- Preheat your oven to 325 degrees F (163 C).
- Grease or spray the bread pan or line it with baking parchment paper if needed.
- Mash the bananas with a fork.
- Lightly beat the eggs in a separate bowl.
- Soften the butter in the microwave.
- In a large mixing bowl, stir together the mashed bananas, eggs, softened butter, milk, and both sugars until fully blended.
Mixing and Baking
- Mix in the remaining ingredients. Stir until the batter is well combined.
- Optionally, mix in 1 cup of your choice of dessert ingredient (like chocolate chips or chopped walnuts) after the batter is combined.
- Pour the batter into the nonstick bread pan, smoothing out the top.
- Bake in the oven for 60-65 minutes at 325 F (163 C).
- After baking, let the banana bread cool in the pan for 10 minutes.
- Optionally, use a long wooden skewer to check if the bread is cooked all the way through.
- Remove the bread from the pan and place it on a cooling rack to cool completely, which may take 1-2 hours.
Notes
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. Ensure bananas are ripe for the best flavor. Don’t overmix the batter to keep it tender.