Description
This Best Easy Banana Bread Recipe is a classic, moist, and flavorful loaf made with ripe bananas, warm cinnamon, and your choice of walnuts or chocolate chips. Perfectly sweetened and simple to prepare, it’s an ideal treat for breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- 3-4 ripe bananas (about 2 cups mashed)
- 1/3 cup salted butter (melted)
- 1 large egg (beaten)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3/4 cup (150g) granulated sugar
- 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 (plus extra for topping if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Lightly grease and flour an 8.5x4.5-inch loaf pan or spray it with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas with the melted butter. Then add the sugar, beaten egg, and vanilla extract. Stir well using a large wooden spoon until the mixture is smooth and well blended.
- Add Dry Ingredients: Sprinkle the baking soda, baking powder, cinnamon, and salt evenly over the banana mixture. Stir gently to incorporate the dry ingredients thoroughly.
- Add Flour and Add-ins: Add the all-purpose flour and chopped walnuts or chocolate chips (if using). Stir just until no streaks of flour remain—avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a knife or toothpick inserted in the center of the loaf comes out clean without wet batter.
- Cool and Serve: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Slice into 10 thick slices and serve.
Notes
- Ensure the bananas are very ripe for maximum sweetness and moistness.
- You can substitute walnuts with chocolate chips or omit nuts entirely based on preference or allergies.
- To add extra flavor, consider topping the loaf with additional walnuts or chocolate chips before baking.
- Storage: Wrap leftover banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
