Easy Banana Bread
A delightful recipe for moist and soft banana bread, perfect for breakfast or as a snack, using ripe bananas.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the bread.
- 1/2 cup unsalted butter, melted Ensure it’s melted for easier mixing.
- 3/4 cup brown sugar Adds sweetness and moisture.
- 2 large eggs Can be substituted with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Balances sweetness.
- 1 1/2 cups all-purpose flour Can be replaced with gluten-free flour.
- 3/4 cup chocolate chips Optional add-in for sweetness.
- 1/2 cup chopped walnuts or pecans Optional for added texture.
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 banana bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 2-3 days. For longer storage, freeze slices wrapped in plastic wrap and store in a freezer bag.