Banana Bread
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Say hello to your new favorite banana bread. This easy recipe bakes up with a tender crumbrich flavorand an irresistibly crisp crust. It’s a keeper.
On the hunt for the perfect banana bread recipe? Look no further—this is the one. Moistfragrantand just the right amount of sweetit’s phenomenal fresh out of the oven and just as good toasted for breakfast the next day. My family loves it plainbut you can easily add nuts (I’m partial to walnuts) or chocolate chips if that’s your thing.
If you’re in the mood to mix it upI’ve got plenty of options: marbled banana breadchocolate banana breadbanana coconut breadchai-spiced banana bread—and don’t forget banana nut muffins and banana chocolate chip muffins. After allyou can never have too many banana bread recipes!
“Best banana bread I’ve ever made! But it’s dangerous—I steal a slice each time I’m in the kitchen! Next up is Jenn’s pumpkin bread.”
What You’ll Need To Make Banana Bread
- All-purpose flourbaking soda & baking powder: These dry ingredients give the bread structure and lift. For best results with the flourscoop it into your measuring cup with a spoon and level it off with a knife.
- Unsalted buttersugar & large eggs: This trio brings richnesssweetnessand structure. The butter should be close to room temperature so that it’s soft enough to blend with the sugar. The eggs help bind everything together.
- Ripe bananas: Provide moisturenatural sweetnessand big banana flavor—the riperthe better. They should be dark yellow with lots of brown spotsor even fully brown. (Pro Tip: To ripen quicklybake bananas in their peels at 250°F for 15 to 20 minutes until soft and blackened. Extra-ripe bananas freeze well too—just peel and store in a freezer bag until you’re ready to thaw and mash.)
- Lemon & vanilla extract: Lemon juice brightens things up and helps with liftand vanilla adds a warm finishing note.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. In a medium bowlcombine the flourbaking sodabaking powderand salt. Whisk to combine. It’s important to whisk thoroughly; this distributes the leaveners evenlyso the loaf rises uniformly.
Step 2: Cream butter and sugar. In the bowl of an electric hand mixer (or a stand mixer)beat the butter and sugar until light and fluffyabout 2 minutes. Creaming incorporates air into the batterwhich helps the bread bake up light instead of dense.
Step 3: Beat in the eggs. Add the eggs one at a time and beat the mixture well after each addition.
Step 4: Add the bananas and flavorings. Mix in the mashed bananaslemon juiceand vanilla extract.
Step 5: Mix in the dry ingredients. Add the flour mixture and beat on low speed until just incorporated. Don’t over mix. (Overmixing develops the gluten and can make the bread tough instead of tender.)
Step 6: Bake. Pour the batter from the mixing bowl into the prepared loaf panusing a rubber spatula to get everything out of the bowl. Bake for 40 to 45 minutesor until a tester or toothpick inserted in the center comes out clean.
Step 7: Cool and store. Let the bread cool in the pan for about 10 minutesthen turn it out onto a wire rack to cool completely. Banana bread will stay fresh for 2 to 3 days; freeze for longer storage.
Video Tutorial
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Banana Bread
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted buttersoftened
- ¾ cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2 to 3 large bananas
- 2 tablespoons fresh lemon juice, from 1 lemon
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a 9 x 5-inch (23 x 13-cm) metal loaf pan.
- In a medium bowlwhisk together the flourbaking sodabaking powder and salt.
- In the bowl of an electric mixerbeat the butter and sugar until light and fluffyabout 2 minutes. Add the eggs one at a timebeating well after each addition. Add the mashed bananaslemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
- Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean40 to 45 minutes. Let cool in the pan for about 10 minutesthen turn out onto a wire rack to cool completely.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculatorEdamam.com. Although I do my best to provide accurate nutritional informationthese figures should be considered estimates only. Varying factors such as product types or brands purchasednatural fluctuations in fresh produceand the way ingredients are processed change the effective nutritional information in any given recipe. Furthermoredifferent online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipeyou should calculate the nutritional information with the actual ingredients used in your recipeusing your preferred nutrition calculator.
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We all loved it!! Would definitely make again.