Description
This easy banana bread recipe delivers moist, flavorful loaves perfect for breakfast or a sweet snack. Made with ripe bananas, basic pantry staples, and a simple mixing method, it’s an approachable bake for all skill levels. The bread boasts a golden crust with a tender crumb, enhanced by vanilla extract for a subtle depth of flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (at room temperature)
- 3-4 medium bananas (or 2 large bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8×4-inch bread pans with parchment paper or grease them well to prevent sticking.
- Mash Bananas: In a medium bowl, mash the bananas thoroughly until smooth and set aside.
- Cream Butter and Sugar: In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy, creating a smooth base for the batter.
- Add Eggs: Beat in the eggs one at a time, continuing to cream the mixture until well combined and homogenous.
- Add Dry Ingredients: Mix in the all-purpose flour, baking soda, and salt. Stir until just combined to avoid overmixing, which can lead to a dense texture.
- Incorporate Bananas and Vanilla: Fold the mashed bananas and vanilla extract into the batter, mixing until the bananas are fully integrated.
- Fill Pans: Divide the batter evenly between the two prepared bread pans, smoothing the tops gently.
- Bake: Place the pans in the oven and bake for 35-40 minutes. The bread is done when the tops are golden brown and a cake tester inserted in the center comes out clean.
- Cool: Let the loaves cool in the pans for 5-10 minutes before removing them. Transfer to a wire rack to cool completely before slicing.
Notes
- The bananas should be very ripe for the best flavor and moisture.
- You can add nuts or chocolate chips to the batter if desired for added texture and taste.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If you don’t have parchment paper, thoroughly grease the pans to prevent sticking.
- To check doneness, use a toothpick or cake tester; if it comes out clean, the bread is ready.
