One of my favorite breads, banana bread! Picture this – a slice of moist, tender goodness with the irresistible aroma of ripe bananas and a hint of cinnamon. What’s not to love? But here’s the best part: it’s not just about the end result, it’s about the journey. This recipe is your golden ticket to a baking adventure that’s as easy as it is rewarding. So, roll up your sleeves, grab those overripe bananas sitting on your counter, and let’s embark on a weekend tradition that’s about to become your new favorite obsession!
Table of Contents
How To Make Banana Bread Recipe
Ingredients
- 3 medium-sized overripe bananas, mashed
- 1 1/2 cups (205g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup (150g) sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 4×8 inch (10×20 cm) loaf pan, or line it with parchment paper.
2. Mash the Bananas:
In a mixing bowl, peel the very ripe bananas and mash them using a fork or a potato masher until mostly smooth. Some small lumps are okay for added texture.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
4. Add Sugar and Cinnamon:
To the mashed bananas, add the sugar and ground cinnamon. Mix well until the sugar is dissolved and the mixture is evenly combined. I used brown sugar to give the banana bread deep color but feel free to use white sugar!
5. Incorporate Wet Ingredients:
Pour the melted butter into the banana mixture and stir until incorporated. Then, beat in the egg and vanilla extract until the batter is smooth.
6. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are normal.
7. Transfer to Loaf Pan:
Pour the banana bread batter into the prepared loaf pan and spread it evenly.
8. Bake:
Place the pan in the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool and Serve:
Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
10. Enjoy:
Slice the cooled banana bread and enjoy it as a delicious snack or breakfast treat!
Note: Baking times may vary slightly depending on your oven, so keep an eye on the bread as it bakes. If the top of the bread starts to brown too quickly, you can loosely cover it with aluminum foil during the last portion of baking.
Tips for Banana Bread Recipe
1. Embrace the Ripe Bananas
Don’t be shy about those overripe bananas lurking in your kitchen! They’re the real stars here. The riper they are, the sweeter and more flavorful your banana bread will be. It’s like nature’s way of adding magic to your recipe.
2. Mix Gently, Love the Lumps
When you’re mixing the wet and dry ingredients, remember: less is more. A few lumps in the batter are totally okay. Overmixing might make your bread a tad less tender. So, channel your inner zen master and give it a gentle stir. Your taste buds will thank you.
3. Patience is a (Banana) Virtue
We know that irresistible smell will be taunting you, but let your banana bread cool its heels. Give it some time to chill after it’s out of the oven. This little timeout helps the flavors settle and ensures your slices hold together like old pals.
So, there you have it – a trio of tips to make your Banana Bread adventure as awesome as can be. Happy baking, superstar baker!
4. Enhance the Texture with Poppy Seeds
Looking to take your banana bread to the next level? Consider adding poppy seeds for an extra layer of texture and flavor. These tiny seeds not only bring a delightful crunch but also a subtle nutty taste that perfectly complements the sweetness of the bananas.
Poppy seeds are more than just a flavorful addition to your dishes – they also offer various health benefits. Packed with essential nutrients like calcium, iron, and magnesium, these tiny seeds contribute to bone health, energy production, and muscle function. Additionally, they contain healthy fats and dietary fiber, promoting digestive wellness and heart health. Their subtle nutty flavor adds a delightful twist to foods while providing a nutritious boost to your diet. Just a sprinkle of poppy seeds can go a long way in enhancing both taste and well-being.
So, next time you whip up a batch of banana bread, sprinkle in those poppy seeds and watch your banana bread game reach new heights! I absolutely love banana bread with poppy seeds and strongly recommend you try it!
Frequently Asked Questions
Adding an extra egg can contribute to a moister and slightly denser texture in banana bread. It can also enhance the richness and binding properties of the batter.
A dense banana bread might result from overmixing the batter or using too much flour. Overripe bananas with excessive moisture can also play a role. To achieve a fluffier texture, avoid overmixing and ensure you’re using the right amount of ingredients.
To prevent your banana bread from getting too dark on top while baking, you can tent a piece of aluminum foil over it during the last portion of baking. This will help shield it from direct heat, allowing the inside to cook thoroughly without excessive browning.
Short-Term Storage (1-2 days): Wrap cooled banana bread tightly in plastic wrap or aluminum foil and keep at room temperature in a cool, dry place.
Long-Term Storage (up to 2-3 months): Slice and freeze wrapped banana bread in an airtight container or plastic freezer bag. Thaw and reheat as needed.
Easy Banana Bread
Ingredients
- 3 medium-sized overripe bananas mashed
- 1 1/2 cups all-purpose flour (205g)
- 1/2 tsp baking soda
- 1 pinch salt
- 3/4 cup sugar (150g)
- 3/4 tsp ground cinnamon
- 1/3 cup butter, unsalted or salted (76g) melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 4×8 inch (10×20 cm) loaf pan, or line it with parchment paper.
- Mash the Bananas: In a mixing bowl, peel the very ripe bananas and mash them using a fork or a potato masher until mostly smooth. Some small lumps are okay for added texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
- Add Sugar and Cinnamon: To the mashed bananas, add the sugar and ground cinnamon. Mix well until the sugar is dissolved and the mixture is evenly combined. I used brown sugar to give the banana bread deep color but feel free to use white sugar!
- Incorporate Wet Ingredients: Pour the melted butter into the banana mixture and stir until incorporated. Then, beat in the egg and vanilla extract until the batter is smooth.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are normal.
- Transfer to Loaf Pan: Pour the banana bread batter into the prepared loaf pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
- Enjoy: Slice the cooled banana bread and enjoy it as a delicious snack or breakfast treat!
I am new to baking and I think this is the one I should try! Your banana bread looks delicious!
I am glad you enjoyed my banana bread recipe, Danielle! It is really easy so perfect for baking beginners like you 😊