Banana Bread
This classic Banana Bread recipe is warm, sweet, and buttery, making it the perfect comfort food for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Substitute with whole wheat pastry flour for nuttier flavor.
- 1 teaspoon baking soda Helps the bread rise.
- 0.5 teaspoon salt Balances sweetness.
- 0.5 teaspoon ground cinnamon (optional) Adds cozy spice.
Wet Ingredients
- 0.5 cups unsalted butter, melted and slightly cooled Substitute with coconut oil for a dairy-free option.
- 0.75 cups brown sugar Swap for coconut sugar for lower-glycemic option.
- 2 large eggs, room temperature For flax eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons water.
- 1 cup mashed overripe bananas (about 2 to 3 bananas) Ripe bananas with brown spots work best.
- 1 teaspoon vanilla extract Enhances warm flavors.
Optional Add-ins
- 0.5 cups chopped walnuts or chocolate chips (optional) Use sunflower seeds for a nut-free alternative.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, then beat in the mashed bananas and vanilla.
Mixing
- Gently fold the dry ingredients into the wet until just combined.
- Fold in walnuts or chocolate chips if using. Spoon the batter into the prepared pan and smooth the top.
Baking
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, tent loosely with foil after 30 minutes.
- Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
Serve warm slices with butter, yogurt and berries, or a scoop of ice cream for dessert. Store wrapped for up to 3 days at room temperature, or freeze for up to 3 months.