Save to Pinterest A moist, classic banana bread with a tender crumb and rich banana flavor perfect for everyday baking and enjoying with coffee or tea.
This simple banana bread loaf has been a favorite in my family for years and always brings warm smiles with every bite.
Ingredients
- Produce: 3 ripe bananas, mashed (about 1 1/4 cups)
- Dairy: 115 g (1/2 cup) unsalted butter, melted; 60 ml (1/4 cup) milk (dairy or plant-based)
- Pantry: 200 g (1 2/3 cups) all-purpose flour; 150 g (3/4 cup) granulated sugar; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp salt
- Eggs: 2 large eggs, at room temperature
- Optional Add-ins: 80 g (1/2 cup) chopped walnuts or pecans; 80 g (1/2 cup) chocolate chips
Instructions
- Step 1:
- Preheat the oven to 175°C (350°F). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Step 3:
- Beat in the eggs, one at a time, followed by the mashed bananas, milk, and vanilla extract.
- Step 4:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Step 6:
- Fold in nuts or chocolate chips, if using.
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- Bake for 50 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 9:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save to Pinterest Baking this banana bread always brings the family together in the kitchen for a warm and cozy treat.
Required Tools
9x5-inch loaf pan, Mixing bowls, Whisk, Spatula, Measuring cups and spoons, Parchment paper, Wire rack
Allergen Information
Contains: eggs, milk (if using dairy), wheat (gluten), tree nuts (if add-ins included). For dairy-free, use plant-based milk and a dairy-free butter substitute. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 210, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 3 g per serving (based on 10 slices without optional add-ins)
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This banana bread is a simple, delicious way to use overripe bananas and enjoy a comforting treat anytime.
Questions & Answers About This Recipe
- → How do I ensure the loaf is moist?
Use very ripe bananas and avoid overmixing the batter to keep the loaf tender and moist.
- → Can I substitute dairy ingredients?
Yes, plant-based milk and dairy-free butter alternatives work well for a dairy-free version.
- → Why is baking soda used in this loaf?
Baking soda helps the loaf rise and creates a light, soft texture by reacting with the bananas' acidity.
- → Are nuts necessary in the loaf?
Nuts are optional additions that add crunch and flavor, but can be omitted if preferred.
- → How do I check doneness when baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs when the loaf is done.