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Delicious slice of banana bread with ripe bananas and nuts

Banana Bread

A deliciously moist and easy-to-make banana bread, perfect for breakfast, snack, or dessert, infused with the sweetness of ripe bananas and a hint of vanilla.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 196
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3-4 medium bananas (or 2 large bananas) mashed
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two 8x4 inch bread pans with parchment paper or grease well with butter or baking spray.
  2. In a medium-sized bowl, use a fork to mash the bananas until they are well mashed (small bits of banana pieces are great for texture). Set aside.
  3. In a separate bowl, use a hand mixer or stand mixer to cream the butter and sugar together until smooth.
  4. Add in the eggs and cream the mixture until everything is well combined.
Mixing Batter
  1. Add the flour, baking soda, and salt to the mixture. Mix well to combine.
  2. Fold in the mashed bananas and vanilla extract until fully incorporated into the batter.
Baking
  1. Divide the batter evenly between the two prepared bread pans and bake for about 35-40 minutes. They should puff up, turn brown, and a cake tester should come out clean when inserted in the center.
  2. Allow the bread to cool for about 5-10 minutes in the pans, then carefully remove them and let continue cooling on a wire rack.
Serving
  1. Serve warm, at room temperature, or cold. A little butter on top makes it even better!

Notes

For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter. Customize with nuts, chocolate chips, or dried fruits for a unique twist. Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can be frozen for up to 3 months.