Description
This old-fashioned banana bread recipe is a classic American treat perfect for breakfast or a snack. Made with ripe bananas, it delivers moist, flavorful slices with a hint of cinnamon and optional crunchy nuts. Easy to prepare and baked to golden perfection, this banana bread is a timeless favorite that’s sure to please any crowd.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas (mashed, about 1 ¼ cups)
Optional Mix-ins
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, then set it aside to be ready for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if you choose to use it). This ensures even distribution of the leavening and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, to the butter and sugar mixture. Stir in the vanilla extract and then mix in the mashed ripe bananas until the batter is evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture, mixing just until the flour disappears and no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Fold in Nuts: Gently fold in the chopped walnuts or pecans if you want added crunch and flavor in your banana bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This helps maintain the bread’s shape and texture.
Notes
- For best flavor and moisture, use overripe bananas with lots of brown spots.
- This banana bread keeps well wrapped at room temperature for up to 3 days.
- To store longer, wrap tightly and freeze the banana bread; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
