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Banana Bread

This moist and foolproof banana bread is perfectly sweet, thanks to ripe bananas and a touch of cinnamon. It’s simple, adaptable, and always a crowd-pleaser, ideal for breakfast, snacks, or sharing with family and friends.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

  • 3 medium very ripe bananas mashed (about 1 ½ cups)
  • ½ cup 1 stick unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • Optional: ½ cup chopped walnuts pecans, or chocolate chips

Method
 

  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
  3. Stir in the melted butter until combined.
  4. Add the sugar, eggs, and vanilla. Mix until the batter is smooth and creamy.
  5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  6. Gently fold the dry ingredients into the banana mixture. Stop mixing as soon as you no longer see streaks of flour. The batter should be thick and slightly lumpy.
  7. If using nuts or chocolate chips, fold them in now.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
  10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice once cooled, or enjoy warm for the ultimate comfort.