Description
This classic banana bread recipe is moist, flavorful, and easy to make. Using ripe mashed bananas for natural sweetness, it combines a balanced blend of all-purpose flour, brown sugar, and warm cinnamon. Baked to perfection in a loaf pan, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ¾ cup light or dark brown sugar (165g)
- ½ cup unsalted butter, room temperature (113g)
- 2 large eggs
- 1¾ cups mashed ripe bananas (430g/about 3 large bananas)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or baking spray to ensure the bread doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. This ensures even distribution of the leavening agents and spices.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer with a paddle attachment, beat the brown sugar and room temperature unsalted butter on high speed for about 3 minutes until the mixture is light in color and fluffy, which helps create a tender loaf.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl sides to incorporate all ingredients. Then add the vanilla extract and mix briefly.
- Incorporate Bananas and Dry Mix: Stir in the mashed ripe bananas until evenly combined. Then fold in the dry ingredients gently but thoroughly until just combined; do not overmix to maintain bread tenderness.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for 20 minutes to set, then transfer it to a wire rack to cool completely before slicing. This helps avoid crumbling and improves texture.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Room temperature butter and eggs help create a smooth batter.
- Do not overmix once the dry ingredients are added to keep the bread tender and moist.
- Check doneness with a wooden pick or toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- You can store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally, add nuts or chocolate chips for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
