Description
A classic and easy banana bread recipe that’s moist, flavorful, and perfect for using up ripe bananas.
Ingredients
Scale
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, large
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3–4 medium bananas (or 2 large bananas)
- 1 tsp vanilla extract
Instructions
- Preheat and prep: Start by preheating your oven to 350°F (175°C). Line your bread pans with parchment paper or grease them well. Trust me, you don’t want to skip this step—I’ve forgotten to grease the pans before, and let’s just say, getting that loaf out was a challenge.
- Mash the bananas: In a medium bowl, use a fork to mash your bananas. I like them mashed with small bits still intact for a little extra texture in the bread. If you prefer a smoother bread, go ahead and mash them to a finer consistency.
- Cream the butter and sugar: In a separate bowl, cream together your room-temperature butter and sugar until light and fluffy. This step is key for a soft and tender loaf.
- Add the eggs: One at a time, mix in the eggs until they’re fully incorporated. Don’t rush this part—you want everything to be well combined.
- Mix the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed, giving you a nice, even rise.
- Combine everything: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to dense banana bread, so I always mix by hand at this point.
- Fold in the bananas and vanilla: Finally, stir in the mashed bananas and vanilla extract. The batter will be thick but pourable. Divide it evenly between your prepared pans.
- Bake: Pop the pans in the oven and bake for 35-40 minutes. You’ll know it’s done when the tops are golden brown, and a cake tester (or toothpick) comes out clean. Don’t be tempted to open the oven door too early, though—I’ve made that mistake before, and the middle collapsed!
- Cool and enjoy: Let the loaves cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely. That’s it! Slice, serve, and enjoy.
Notes
Banana bread keeps well at room temperature for about 2-3 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to keep it moist. If you want it to last longer, pop it in the fridge, where it will stay fresh for about a week.
For longer storage, banana bread freezes beautifully. Wrap each loaf (or slice) tightly in plastic wrap, then store in a freezer-safe bag. When you’re ready to enjoy it, just thaw it at room temperature or reheat slices in the microwave for about 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert