Description
This classic Banana Bread recipe delivers a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, cinnamon, and vanilla, this easy-to-make bread combines soft butter and sugar for a tender crumb and subtle sweetness. Its simple ingredients and straightforward baking process make it a favorite homemade treat anyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Ground Cinnamon
Wet Ingredients
- 1/2 Cup Salted Butter (Softened, 1 Stick)
- 3/4 Cup Granulated Sugar
- 2 Large Eggs
- 3 Ripe Bananas (Mashed)
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened salted butter and granulated sugar together until the mixture is light in color and fluffy, indicating air has been incorporated for a tender bread.
- Add Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next, to ensure an even batter and good structure.
- Incorporate Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until the mixture is well combined and evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Transfer Batter to Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in Pan: Remove the loaf from the oven and let it cool in the pan on a wire rack for about 10 minutes to firm up before removing.
- Cool Completely: Carefully transfer the banana bread to a wire rack and allow it to cool completely before slicing and serving for best texture and flavor.
Notes
- For extra moisture, you can substitute half the butter with oil.
- Using very ripe bananas with brown spots intensifies banana flavor and sweetness.
- Do not overmix the batter to maintain a light and tender crumb.
- Store banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Optional add-ins include chopped nuts or chocolate chips for added texture and flavor.
