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This homemade Banana Bread is an easy recipe that transforms ripe bananas into a moist, flavorful loaf. Perfect for breakfast or as a comforting snack, this versatile bread delivers rich banana flavor in every bite. Whether enjoyed plain or customized with your favorite mix-ins, it's a classic recipe that makes the most of overripe bananas.
Why You'll Love This Bread
This banana bread recipe offers the perfect balance of moistness and flavor, with a tender crumb that stays fresh for days. It's incredibly versatile, allowing you to adjust the sweetness and add your favorite mix-ins like nuts or chocolate chips. Perfect for using up overripe bananas, this recipe is forgiving enough for beginners yet delivers consistently delicious results that even experienced bakers will appreciate.
Ingredients for Banana Bread
- Wet Ingredients:
- 2-3 ripe bananas, mashed (about 1 1/4 cups)
- 1/3 cup butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Optional Mix-ins:
- 1 cup chopped nuts
- 1 cup chocolate chips
- 1 cup raisins
- Equipment Needed:
- 8x4-inch loaf pan
- Parchment paper
- Large mixing bowl
- Wire cooling rack
Step-by-Step Instructions
- Prepare the Oven
- Preheat to 350°F (175°C). Grease 8x4-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
- Mix Wet Ingredients
- Mash bananas in large bowl until smooth. Stir in melted butter, sugar, beaten egg, and vanilla extract until well combined.
- Add Dry Ingredients
- Sprinkle baking soda and salt over mixture. Fold in flour gently until just combined. Avoid overmixing. Stir in optional mix-ins if using.
- Bake the Bread
- Pour batter into prepared pan, spread evenly. Bake 55-65 minutes until toothpick inserted in center comes out clean.
- Cool and Serve
- Let cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Pro Tips for Success
Use very ripe, brown-spotted bananas for best flavor. Allow ingredients to reach room temperature before mixing. Avoid overmixing flour to prevent tough bread. Check bread at 50-minute mark to prevent overbaking. Insert toothpick near center, not edges, for accurate doneness test.
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Serving Suggestions
Serve slices warm or toasted with butter, cream cheese, or peanut butter. Perfect alongside coffee or tea for breakfast or afternoon snack. Top with honey or maple syrup for extra sweetness. Makes excellent French toast when day-old. Consider as base for bread pudding if slightly stale.
Storage and Make-Ahead Tips
Store at room temperature, wrapped tightly, for up to 4 days. Freeze whole loaf or individual slices for up to 3 months, wrapped well in plastic and foil. Thaw overnight in refrigerator. Warm slightly before serving for best texture. Batter can be mixed night before and refrigerated, bring to room temperature before baking.
Frequently Asked Questions
- → What kind of bananas should I use?
- Use very ripe bananas with peels at least half browned and squishy, browning flesh inside for best flavor and moisture.
- → Does pan size matter?
- Yes, different pan sizes require different baking times. Larger pans will produce flatter loaves. An 8x4-inch pan is recommended for the best shape.
- → How do I know when it's done?
- A toothpick inserted into the center should come out clean or with a few dry crumbs. Wet batter means more baking time is needed.
- → How should I store it?
- Wrapped well, it keeps at room temperature for 4 days, refrigerated for 5 days, or can be frozen for longer storage.
- → Can I adjust the sweetness?
- Yes, sugar can be adjusted from 1/2 cup for less sweet to 1 cup for more sweet, with 3/4 cup being standard.