Banana Bread

This easy banana bread is sweet, soft, and bursting with banana flavor. Perfect for breakfast or a snack, and ideal for using up overripe bananas. Moist and tender every time!

Amanda

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size slices

Equipment

8x4-inch loaf pan
Mixing bowls
Measuring cups and spoons
Fork or masher
- Spatula
Whisk
Cooling rack
toothpick

Ingredients

1.5 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.25 tsp salt
0.5 tsp ground cinnamon plus pinch of nutmeg (optional)
0.5 cup melted butter
0.75 cup brown sugar or granulated sugar
2 large eggs
1 tsp vanilla extract
3 medium mashed bananas about 1 cup
0.25 cup buttermilk optional
0.5 cup chopped walnuts or chocolate chips optional

Instructions

Preheat oven to 350°F (175°C). Grease loaf pan and line with parchment paper.
Mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
In another bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
Stir in mashed bananas and buttermilk.
Add dry ingredients to wet and gently fold together.
Fold in chopped walnuts or chocolate chips, if using.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes, until a toothpick comes out clean.
Let cool in the pan 10 minutes, then remove to a rack to cool completely before slicing.

Notes

Use overripe bananas for best flavor. To freeze, wrap tightly and store up to three months. For extra flavor, sprinkle mini chocolate chips or cinnamon sugar on top before baking. Brush warm loaf with melted butter for a softer crust.

Nutrition