Banana Bread

By Youcipe

1 month, 3 weeks ago

Description

Recipe: Soft, moist, and bursting with sweet banana flavor, this classic banana bread is the ultimate comfort treat! Made with ripe, speckled bananas and warm cinnamon, it’s perfect for breakfast, a snack, or dessert. Optional toasted walnuts add a delightful crunch. This foolproof recipe comes together easily with no fancy equipment—just pure, homemade goodness! 😋🍌

Ingredients

✅ 1½ cups (195g) all-purpose flour, spooned and leveled 🌾

✅ 1 teaspoon baking soda 🧁

✅ ¼ teaspoon fine sea salt 🧂

✅ ¾ teaspoon ground cinnamon 🌰

✅ 3 medium bananas (or 1½ cups mashed, very ripe with brown spots) 🍌

✅ 8 tablespoons (115g) butter, melted and cooled (salted or unsalted) 🧈

✅ ¾ cup (150g) light brown sugar 🍬

✅ 2 large eggs, at room temperature 🥚

✅ 1 teaspoon vanilla extract 🌿

✅ ½ cup (60g) walnuts, toasted and chopped (optional) 🌰

✅ Substitution: For gluten-free, use a 1:1 gluten-free flour blend. For egg-free, use two flax eggs or aquafaba.

Equipment

✅ 8½” x 4½” (1-pound) loaf pan

✅ Medium and large mixing bowls

✅ Fork (for mashing bananas)

✅ Whisk

✅ Rubber spatula

✅ Wire rack

✅ Parchment paper (optional)

Quick Steps

1️⃣ Preheat Oven and Prep Pan:
Position an oven rack in the middle and preheat to 350°F (176°C). Grease and flour an 8½” x 4½” loaf pan, or grease and line with parchment paper.

2️⃣ Prepare Dry Ingredients:
In a medium bowl, whisk together 1½ cups flour, 1 tsp baking soda, ¼ tsp sea salt, and ¾ tsp cinnamon. Set aside.

3️⃣ Prepare Wet Ingredients:
In a large bowl, mash 3 medium bananas with a fork into a chunky paste. Whisk in 8 tbsp melted butter, ¾ cup brown sugar, 2 eggs, and 1 tsp vanilla until well blended.

4️⃣ Make the Batter:
Add dry ingredients to wet ingredients in two parts, stirring with a rubber spatula until the flour disappears and the batter is smooth. Fold in ½ cup toasted walnuts (if using).

5️⃣ Bake:
Pour batter into the prepared pan and smooth the top. Place the pan on an insulated baking sheet (or two stacked regular baking sheets) for even baking. Bake for 55-65 minutes, until a knife inserted in the center comes out clean.

6️⃣ Cool:
Transfer the pan to a wire rack and cool for 5 minutes. Unmold the bread and cool completely on the rack, about 45 minutes, before slicing.

Tips

👉 Storage: Store in an airtight container on the counter for up to 3 days, in the fridge for up to 1 week, or double-wrapped in plastic wrap and foil in the freezer for up to 6 months.

👉 Bananas: Use very ripe bananas with brown spots for the best flavor and moisture. To ripen bananas faster, place them in a brown paper bag in a warm spot for 1-2 days.

👉 Pan Size: For a 9” x 5” pan, reduce baking time by 5-10 minutes; the loaf will be less tall. For glass pans, lower the oven temperature by 25°F and bake longer if needed.

👉 Eggs: To bring eggs to room temperature quickly, place them in lukewarm water for a few minutes.

👉 Flour: Use the “spoon and level” method to measure flour accurately, or weigh it for precision.