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Easy Banana Bread Recipe

Easy Banana Bread

Transform overripe bananas into a moist, flavorful banana bread with this simple recipe that requires minimal effort, making it perfect for bakers of all levels.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 2 large eggs
  • 1/2 cup melted butter or vegetable oil for moisture
  • 1 teaspoon vanilla extract enhances banana flavor
  • 3 medium ripe bananas mashed
Optional Add-ins
  • 1/2 cup chocolate chips or nuts like walnuts/pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Gather all your ingredients and measure them out in advance for smoother preparation. Mash your ripe bananas, melt the butter if using, and crack the eggs into a separate bowl.
Mixing
  1. Mash the bananas in a large mixing bowl using a fork or potato masher until smooth with a few small lumps.
  2. Add the melted butter, eggs, sugar, and vanilla extract to the mashed bananas. Stir until everything is fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
  4. Slowly add the dry ingredients to the wet mixture, stirring until no flour streaks remain. Be careful not to overmix. Gently fold in any optional add-ins.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store banana bread at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze tightly wrapped in plastic wrap and foil for up to 3 months. Allow to cool completely before storing.