Banana Bread Recipe

Banana bread is a moist, tender, and slightly sweet quick bread made from mashed ripe bananas. It has a rich banana flavor and a soft, almost cake-like texture. This bread is easy to make and versatile—perfect for breakfast, snacks, or dessert. With minimal ingredients and simple steps, it’s a great way to use up overripe bananas. You can enhance it with optional mix-ins like nuts or chocolate chips for extra texture and flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs, beaten
• 2 1/3 cups overripe bananas, mashed (about 3-4 bananas)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts (like walnuts or pecans), or 1/2 cup chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Add the beaten eggs, mashed bananas, and vanilla extract to the butter-sugar mixture. Mix well until fully combined.
5. Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to avoid dense bread.
6. Add Optional Ingredients: Fold in the chopped nuts or chocolate chips, if using.
7. Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached.
8. Cool: Let the banana bread cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.

Tips:

• Ripe Bananas: The riper the bananas, the better. Look for bananas with brown spots, as they will be sweeter and more flavorful.
• Don’t Overmix: Overmixing the batter can result in dense or tough banana bread. Mix just until the ingredients are combined.
• Add-ins: Try adding 1/2 cup of chopped nuts, chocolate chips, or dried fruits like raisins for extra flavor and texture.
• Storing: Store banana bread at room temperature for up to 3 days, or wrap it tightly and refrigerate for up to 5 days. You can also freeze banana bread by wrapping slices or the whole loaf in plastic wrap and storing in an airtight container for up to 3 months.
• Moisture: If your banana bread turns out too dry, try adding an extra banana or a tablespoon of yogurt or sour cream to the batter next time for added moisture.

Enjoy your soft, flavorful banana bread with a cup of coffee or tea!