Banana Bread Recipe
Moist and delicious Banana Bread Recipe made with ripe bananas, butter, sugar, eggs, vanilla, baking soda, and flour. Classic, flavorful, and perfectly sweet, learn how to make the BEST ever banana and enjoy with your morning coffee, as an afternoon snack, or late-night dessert.
Servings: 12 slices
Cost: $5
Ingredients
- 4 large ripe bananas (approximately 2 cups)
- 8 tablespoon butter (1/2 cup)
- 2 eggs beaten
- 1.5 teaspoon vanilla extract
- 1 cup granulated sugar
- 1.5 teaspoon baking soda
- ¼ teaspoon salt
- 1.25 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and butter or spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
- Peel your ripe bananas and transfer to a mixing bowl. Mash the bananas with a fork until completely smooth and no large clumps remain. In a separate, smaller bowl, melt the butter in the microwave (approx. 15-30 seconds). Transfer the melted butter to the bananas and mix well to combine.
- In a small bowl, whisk together the eggs and vanilla extract until no yellow yolk streaks or clumpy egg white remains. Mix in the sugar and add to the banana mixture and thoroughly mix to combine.
- In a separate bowl whisk together the baking soda, salt, and all-purpose flour. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix together until just combined.
- Transfer batter into your prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to rest for 5 minutes before carefully transferring to a wire rack to cool.
Notes
Banana Bread Muffins: You can easily use this recipe to make approximately 2 dozen banana bread muffins. Simply pour the batter into a lined muffin pan and bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) for an additional 15-18 minutes or until a toothpick inserted in the middle comes out clean.
Storage: To keep your banana bread as moist as possible, allow your bread to cool completely before wrapping in plastic wrap and transferring to a large, freezer-safe zip-lock bag. You bread will stay fresh on the counter for up to 3 days or in the refrigerator for up to 6 days. Alternatively, make extra, wrap, and freeze for up to 2 months.
Bananas: You'll need at least 4-5 ripe bananas to make this recipe (or 2 cups). Frozen banana will also work, simply thaw first before mashing.
Make them nutty: Feel free to stir in a cup or two of your favorite nuts before baking. I love adding chopped walnuts or pecans.
Nutrition
Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 285mg | Potassium: 186mg | Fiber: 2g | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
