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Banana Bread
Linda

The Ultimate Banana Bread Recipe

Craving moist, flavorful banana bread that feels like home? This easy, budget-friendly recipe is a family favorite, perfect for beginners and seasoned bakers. Learn how to ensure your banana bread is always moist, avoid common mistakes like overmixing, and explore variations with chocolate chips or walnuts. What are the essential ingredients for banana bread? This recipe provides simple steps for a foolproof loaf every time.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas mashed
  • 3 ripe bananas mashed
  • 1 1/2 cups all-purpose flour
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour or a gluten-free blend
  • 1 cup granulated sugar
  • 1 cup granulated sugar Can use brown sugar, coconut sugar, or maple syrup (adjust to taste)
  • 1/2 cup unsalted butter softened
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 2 large eggs at room temperature work best
  • 1/4 teaspoon baking soda
  • 0.25 teaspoon baking soda Ensures a light and fluffy texture
  • 3 teaspoons baking powder
  • 3 teaspoons baking powder Helps the bread rise beautifully
  • 1/2 teaspoon salt
  • 0.5 teaspoon salt Enhances the flavors
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract Adds a touch of warmth and complexity
  • 1/2 cup chopped walnuts optional
  • 0.5 cup chopped walnuts optional, for a delightful crunch, pecans or chocolate chips work well too!

Equipment

  • Mixing Bowls
  • Loaf Pan (9x5 inch)
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Rubber Spatula
  • Oven Mitts

Method
 

Preparation & Baking
  1. Preheat your oven to 350°F (175°C) and adjust the rack to the middle position. Grease a 9x5 inch loaf pan with butter or cooking spray to ensure easy removal.
  2. In a large bowl, mash the ripe bananas using a fork or potato masher until smooth, leaving a few small chunks for added texture.
  3. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. This step ensures even distribution of the leavening agents and prevents clumps in the batter.
  4. In the bowl with the mashed bananas, add the softened unsalted butter and granulated sugar. Using an electric mixer or a sturdy whisk, cream them together until the mixture is light and fluffy, which should take about 2-3 minutes. This incorporates air, contributing to a lighter texture.
  5. Add the large eggs one at a time, beating well after each addition to ensure they are fully incorporated and to prevent curdling. Stir in the vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or gently fold with a spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough, chewy bread.
  7. If you are adding any mix-ins like chocolate chips or chopped walnuts, gently fold them into the batter at this stage.
  8. Pour the batter evenly into the prepared loaf pan, spreading it with a spatula.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Baking times may vary by oven, so start checking around the 50-minute mark.
  10. Let the banana bread cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This crucial step prevents the bread from becoming soggy.

Notes

For best flavor, use very ripe bananas. Do not overmix the batter to ensure a tender crumb. Feel free to customize with chocolate chips, dried cranberries, or chopped pecans. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.