Banana Bread
This easy banana bread recipe is perfect for using up overripe bananas and is incredibly forgiving, making it a family favorite.
Ingredients
Main Ingredients
- 3 pieces Overripe bananas The browner, the better
- 1 cup Sugar You can adjust based on preference
- 1 stick Unsalted butter Melted
- 2 pieces Eggs Beaten
- 1 teaspoon Vanilla extract Optional for flavor
- 1.5 cups All-purpose flour Can substitute with gluten-free flour
- 1 teaspoon Baking soda For rising
- ½ teaspoon Salt Enhances flavor
Optional Add-ins
- 1 cup Chocolate chips For a sweet twist
- ½ cup Chopped nuts Walnuts or pecans work well
- 1 tablespoon Cinnamon Can be added for spice
- ¼ cup Peanut butter Swirled in for richness
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, mash the overripe bananas with a fork.
- Stir in the melted butter until well combined.
- Mix in the sugar, beaten eggs, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and mix just until no flour bits remain. Do not overmix.
- Fold in any optional add-ins if desired.
Baking
- Pour the batter into a greased loaf pan.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap banana bread tightly to store. It lasts 2-3 days at room temperature, up to a week in the fridge, and up to 3 months in the freezer. Serve warm with butter for a cozy treat.