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Banana Bread Recipe

Make the best homemade banana bread with this easy and delicious recipe! Light, moist, and packed with natural banana flavor, this classic banana bread is ideal as a breakfast food, snack, or dessert. Discover how simple it is to make it with easy ingredients and have a fresh, comforting loaf every time. This recipe is perfect for using overripe bananas!

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 168
Best Season: Suitable throughout the year
Description

Make the best homemade banana bread with this easy and delicious recipe! Light, moist, and packed with natural banana flavor, this classic banana bread is ideal as a breakfast food, snack, or dessert. Discover how simple it is to make it with easy ingredients and have a fresh, comforting loaf every time. This recipe is perfect for using overripe bananas!

Ingredients
  • 1/2 cup Butter
  • 3 large Ripe Bananas
  • 2 large Eggs
  • 1 tbsp Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tbsp Baking Soda
  • 1/2 tbsp Salt
  • 1/2 tbsp Cinnamon
Instructions
  1. 1
    Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray or grease with butter and set aside.
  2. 2
    Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
  3. 3
    Add the bananas to the same bowl and mash with a fork.
  4. 4
    Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
  5. 5
    In a second large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  6. 6
    Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
  7. 7
    Pour the batter into the prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 168kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Cholesterol 55mg19%
Sodium 270mg12%
Potassium 157mg5%
Total Carbohydrate 40g14%
Dietary Fiber 2g8%
Sugars 21g
Vitamin A 300 IU
Vitamin C 3.3 mg
Calcium 10 mg
Iron 1.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • NOTE ON SUBSTITUTIONS:  I've had a couple of questions about substituting the vanilla extract in this recipe.  As always, the recipe is best as written!  I don't recommend using almond extract because the flavors just don't seem to pair well, and the almond overtakes the banana.  You CAN add banana extract if you'd like, but keep in mind it will have more of an artificial banana flavor.
  • NOTES ON STORING THIS BREAD:  To keep your bread moist, allow it to cool completely, then wrap it in a layer of plastic wrap. Store it in a freezer-sized zip-top bag or a large plastic container with a tight-fitting lid.  On the counter, it lasts 3 days; in the fridge, 6 days.  Alternatively, you can wrap and freeze for up to 2 months.  
  • NOTE ON LOAF PAN: For this recipe, you will use a standard size, about a 9x5-inch loaf pan, for one loaf of bread.  Alternatively, you can use a standard-sized muffin tin and bake it for around 25–30 minutes.
  • NOTE ON ADDITIONS:  You can add 1 cup (0.24 l) of chopped nuts or chocolate chips to the batter before baking if desired.
Read it online: https://therecipenook.com/recipe/banana-bread-recipe/