Banana Bread

A delightful way to use ripe bananas, this banana bread is wonderfully moist and perfect for breakfast or a snack.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 servings

Calories 210 kcal

Ingredients

Main Ingredients

3 pieces ripe bananas, mashed The riper the bananas, the sweeter and more flavorful your bread will be.
½ cup unsalted butter, melted
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour For a gluten-free option, substitute with a gluten-free flour blend.
¾ cup chocolate chips Optional, can be adjusted based on preference.
½ cup chopped walnuts or pecans Optional, can be adjusted based on preference.

Instructions

Preparation

Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, mash bananas until mostly smooth.
Stir in melted butter, brown sugar, eggs, and vanilla until well combined.
Sprinkle baking soda and salt over the mixture, then gently mix.
Add flour and fold until just combined. Do not overmix.
Fold in chocolate chips or nuts if using.

Baking

Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftover banana bread tightly wrapped in plastic wrap or aluminum foil to keep it fresh. For longer storage, freeze slices by wrapping them individually and placing them in a freezer-safe bag.

Keyword Baking, Banana Bread, Comfort Food, Easy Recipe, Moist Bread