Banana Bread
Banana Bread is a moist, flavorful loaf made from ripe bananas and pantry staples. It’s a comforting classic that works well for breakfast, snacks, or dessert, and is perfect on its own or with mix-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (melted or softened)
- ½ to ¾ cup granulated sugar or brown sugar
- 2 eggs
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips, 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add melted butter, sugar, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined. Do not overmix.
- Fold in optional mix-ins like chopped nuts, chocolate chips, or cinnamon.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas with brown spots for the best flavor.
- Store at room temperature for up to 3 days or freeze slices for longer storage.
- Make muffins by baking in a muffin tin at 350°F for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://thefamilycooking.com/banana-bread-2/
