Description
This classic Banana Bread recipe yields a moist, tender loaf bursting with rich banana flavor and a hint of cinnamon. Easy to prepare with simple ingredients, it’s perfect for breakfast, snacks, or a comforting dessert.
Ingredients
Scale
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)
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick baking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until combined. This ensures even distribution of leavening and spices.
- Cream butter and sugar: In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the brown sugar and unsalted butter together on high speed for about 3 minutes until the mixture is light and fluffy. This step incorporates air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping down the bowl between each addition to maintain an even texture. Then mix in the vanilla extract.
- Incorporate bananas and dry ingredients: Fold the mashed bananas into the wet mixture. Gradually add the dry ingredients and fold together gently until just combined, avoiding overmixing to ensure a moist bread.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 20 minutes, then carefully remove it and finish cooling on a wire rack before slicing and serving.
Notes
- Try my favorite Banana Bread for a sweet, rich, quick bread with a wonderfully tender and moist crumb.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- For variation, consider adding chopped nuts or chocolate chips to the batter before baking.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be doubled and baked in two loaf pans for more servings.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of loaf)
- Calories: 274 kcal
- Sugar: 21 g
- Sodium: 363 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 62 mg
