~ advertisement ~
Experience the delightful blend of ripe bananas, soft crumb, and a touch of sweetness in this timeless classic. Perfect for breakfast, a snack, or dessert, this banana bread is sure to become a family favorite.
- Ripe Bananas: 3-4, mashed (approximately 1 ½ cups)
- All-purpose Flour: 2 cups
- Sugar: 1 cup
- Unsalted Butter: ½ cup, melted
- Eggs: 2, large
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: 1 teaspoon (optional, for added flavor)
~ advertisement ~
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line them with parchment paper.
- Mash the Bananas: In a medium-sized bowl, mash the bananas with a fork until smooth. Some small lumps are okay!
- Wet Ingredients: In a separate large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Be careful not to overmix.
- Pour & Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the loaves from the oven and place them on a cooling rack. Allow them to cool in the pans for about 10 minutes, then transfer them out of the pans and onto the rack to cool completely.
- Serve & Enjoy: Slice the cooled banana bread and enjoy with a pat of butter, a drizzle of honey, or just as it is!
- Store the banana bread in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate it.
- Banana bread also freezes well. Wrap the loaf in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
- For added texture and flavor, you can fold in ½ cup of chopped nuts, chocolate chips, or dried fruits into the batter before baking.
- Always use ripe bananas for the best flavor. The browner and spottier, the better!
Enjoy your homemade classic banana bread!