Description
This classic Banana Bread recipe produces a sweet, rich, and tender quick bread with a moist crumb. Perfectly balanced with cinnamon and vanilla, it’s an easy-to-make treat that utilizes ripe bananas for natural sweetness and flavor.
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 flour, baking soda, salt, and ground cinnamon until fully combined to ensure even distribution of leavening and spices.
- Cream butter and sugar: In a large mixing bowl or using a stand mixer fitted with the paddle attachment, beat the brown sugar and unsalted butter together on high speed for about 3 minutes until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition and scraping down the sides to maintain an even mixture. Then beat in the vanilla extract to add aroma and depth of flavor.
- Combine bananas and dry ingredients: Mix the mashed ripe bananas into the wet mixture until blended. Then add the whisked dry ingredients and gently fold them together just until combined to avoid overmixing, which can toughen the bread.
- Fill and bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool the bread: Allow the banana bread to cool in the pan for 20 minutes to set, then transfer it onto a wire rack to finish cooling completely before slicing and serving.
Notes
- This recipe produces a tender and moist banana bread ideal for breakfast, snacks, or dessert.
- Use very ripe bananas with brown spots for the best natural sweetness and flavor.
- Make sure not to overmix once the dry ingredients are added to maintain a light texture.
- You can substitute butter with equal amounts of oil for a slightly different texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
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
