Banana Bread
This banana bread recipe uses ripe bananas, spices, and can be easily customized, making it a family-friendly treat for any occasion.
Ingredients
Wet Ingredients
- 3 to 4 pieces ripe bananas, mashed The more overripe, the sweeter the bread.
- ½ cup melted butter Can substitute with coconut oil or vegetable oil.
- 2 large eggs For a vegan version, substitute with flax eggs.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar Brown sugar can be used for a deeper flavor.
- 1 and ½ cups all-purpose flour Whole wheat flour can be used for a healthier option.
- 1 teaspoon baking soda Ensure it's fresh for best results.
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Optional Add-ins
- ½ cup chopped walnuts or pecans Can be toasted for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- Mash ripe bananas in a large mixing bowl until smooth with a few lumps.
Mixing
- Pour melted butter into the mashed bananas and stir until combined.
- Add granulated sugar and mix until the mixture is smooth and lighter in color.
- Incorporate the eggs one at a time, mixing well after each addition, then add vanilla extract.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the flour mixture to the banana mixture, folding gently until just combined, being careful not to overmix.
- If desired, fold in the chopped nuts.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store the cooled banana bread wrapped in plastic wrap or foil at room temperature for 3 to 4 days. For longer storage, freeze it in slices.