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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
  

For the banana bread
  • 3 medium ripe bananas The riper, the better for sweetness.
  • 1 cup granulated sugar
  • 1/2 cup melted butter or vegetable oil Use butter for a richer flavor.
  • 2 eggs Can substitute with applesauce or flax egg for egg-free version.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 teaspoon ground cinnamon Optional.
Optional add-ins
  • 1/2 to 1 cup chocolate chips or chopped nuts Try walnuts or pecans for added texture.
  • 1/2 cup shredded coconut Optional variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Gather all your ingredients and measure them out. Mash your ripe bananas in a large mixing bowl.
Mixing
  1. Add melted butter, eggs, sugar, and vanilla extract to the mashed bananas, and stir until fully combined.
  2. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Do not overmix.
  3. Gently fold in any optional add-ins like chocolate chips or nuts.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and enjoy your perfectly baked, homemade banana bread.

Notes

Store banana bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months.