Banana Bread Recipe
With just a few simple ingredients, you can whip up a loaf of delicious banana bread that's perfect for breakfast, a snack, or even dessert. Just be sure to be selective in bananas for the best flavor and texture.
- 2 cups all-purpose flour
- 1 tbsp baking soda
- 0.5 tbsp salt
- 0.5 tbsp baking powder
- 0.5 tbsp ground cinnamon
- 0.25 tbsp ground nutmeg
- 0.5 cup unsalted butter at room temperature
- 1 cup sugar
- 2 tbsp eggs at room temperature
- 1 tbsp vanilla extract
- 2 cups mashed ripe bananas about 4 or 5 medium bananas
- 0.5 cup chopped nuts or chocolate chips optional
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter and dust with flour.
In a medium bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, and nutmeg.
In a large bowl, add the butter and sugar and cream them together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Add mashed bananas and mix until well combined.
Optional: Stir in nuts or chocolate chips, if desired.
Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Slice and serve.
Serve banana bread sliced and toasted with butter, or use it as a base for banana bread French toast.
Banana bread can be stored at room temperature, tightly wrapped in aluminum foil or plastic wrap, for up to 3 days. To extend its shelf life, you can also store banana bread in the freezer, tightly wrapped in aluminum foil or plastic wrap, for up to 2 months.
Thaw frozen banana bread overnight in the refrigerator before serving.
Calories: 2596kcalCarbohydrates: 398gProtein: 31gFat: 99gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 354mgSodium: 7471mgPotassium: 384mgFiber: 9gSugar: 203gVitamin A: 3010IUVitamin C: 1mgCalcium: 483mgIron: 13mg