Banana Bread Recipe
This easy Banana Bread Recipe yields a moist, delicious, quick homemade loaf that’s perfect for breakfast or an afternoon snack. A classic comfort food made with ripe bananas and simple pantry staples.
Ingredients
- 1½ cups all-purpose flour King Arthur Flour recommended
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar Bob’s Red Mill recommended
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled
- 4 ripe bananas bananas mashed
- 1 teaspoon pure vanilla extract Nielsen-Massey recommended
- Optional mix-ins: ½ cup chopped walnuts or pecans, ½ cup dark chocolate chips
- Tips on picking/prepping ingredients: Let bananas get spotty, measure flour correctly, bring eggs and butter to room temp
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Whisk together flour, baking soda, and sea salt in a large bowl.
- Whisk granulated sugar, brown sugar, and melted butter in a separate bowl.
- Crack in eggs, stir in mashed bananas and vanilla until smooth.
- Gently fold dry mixture into wet bowl until just combined. Fold in mix-ins if using.
- Transfer batter to pan and bake for 50–55 minutes. Let cool before slicing.
- Let the bread rest in the pan for 10 minutes, then cool completely on a wire rack before slicing.
Notes
For best results, use ripe bananas with brown spots. Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Calories: 280kcal
Love this recipe?Follow us at @thenandnowspace for more