Description
A classic and easy banana bread recipe. This moist and flavorful bread is perfect for using up ripe bananas.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas to the wet ingredients and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- For a sweeter bread, you can add 1/4 cup more sugar.
- Add chocolate chips or dried fruit for extra flavor.
- This bread can be stored at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: banana bread, easy banana bread, moist banana bread, homemade banana bread, best banana bread, quick banana bread, from scratch banana bread, dessert, breakfast, snack