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Best Easy Banana Bread Recipe

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4.4 from 4 reviews

This super moist and easy banana bread is the perfect way to use up ripe bananas. Soft and delicious, it is a classic American treat that freezes well and is great for breakfast or a snack.

Ingredients

Banana Mixture

  • 3–4 ripe bananas (about 2 cups mashed)
  • 1/3 cup salted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups (212g) all-purpose flour

Add-ins

  • 1 cup chopped walnuts or chocolate chips (optional), plus extra for topping if desired

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (177℃). Lightly grease and flour an 8.5 x 4.5-inch loaf pan or spray it with baking spray to prevent sticking.
  2. Mix Banana Base: In a large bowl, mash the ripe bananas and stir in the melted butter. Then add the sugar, beaten egg, and vanilla extract. Mix well to combine all these wet ingredients thoroughly.
  3. Add Dry Ingredients: Sprinkle the baking soda, baking powder, ground cinnamon, and salt over the banana mixture. Stir gently to blend the leavening agents and spices evenly.
  4. Combine Flour and Add-ins: Gradually add the all-purpose flour and the chopped walnuts or chocolate chips if using. Stir just until there are no visible streaks of flour. Avoid overmixing to keep the bread tender.
  5. Prepare for Baking: Pour the batter into your prepared loaf pan, spreading it evenly. Optionally, sprinkle extra walnuts or chocolate chips on top for added texture and appearance.
  6. Bake: Place the pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a knife in the center; it should come out clean when the bread is fully baked.
  7. Cool: Let the banana bread cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before slicing into 10 thick pieces and serving.

Notes

  • Storage: Keep banana bread in an airtight container or Ziploc bag at room temperature for a few days. Refrigerating will extend its freshness for 1-2 more days, but after 5 days it might start tasting stale.
  • Baking Time Variations: Adjust bake time if using larger or smaller pans; larger pans may reduce baking time, while smaller pans might require longer.
  • Muffin Variation: This batter can be baked as muffins. Divide into muffin cups and bake for 20-24 minutes, or until a toothpick comes out clean.
  • Source: This recipe is featured on page 50 of the cookbook “House of Nash Eats Everyday!”

Find it online: https://bitezly.com/best-easy-banana-bread-recipe/