Banana bread is a timeless and beloved recipe that’s perfect for using up overripe bananas. It’s moist, flavorful, and easy to make, making it a favorite in many households. This classic banana bread recipe includes simple ingredients that you probably already have in your kitchen.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter, softened
- 2 eggs, beaten
- 2 ⅓ cups mashed overripe bananas (about 4-5 medium bananas)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the banana bread doesn’t stick.
- Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour, ensuring an even rise and flavor in the banana bread.
- Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This can be done using a hand mixer or a stand mixer with a paddle attachment. Creaming incorporates air into the mixture, which helps give the bread a light texture.
- Add the Eggs and Bananas:
- Beat the eggs in a separate bowl and then add them to the butter and sugar mixture. Mix until fully combined.
- Add the mashed bananas to the mixture and stir until well incorporated. The bananas should be overripe, as they are sweeter and easier to mash, adding more flavor and moisture to the bread.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can result in a dense and tough bread. Mix until you no longer see dry flour in the batter.
- Pour Batter into the Pan:
- Pour the batter into the prepared loaf pan and spread it out evenly with a spatula. Smooth the top of the batter to ensure even baking.
- Bake the Banana Bread:
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread is browning too quickly, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking.
- Cool and Serve:
- Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the bread to set and makes it easier to slice.
Tips for Perfect Banana Bread
- Choosing the Bananas:
- Use overripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Measuring Flour:
- Properly measure the flour by spooning it into your measuring cup and leveling it off with a knife. This ensures you don’t add too much flour, which can make the bread dense.
- Mixing:
- Avoid overmixing the batter once you add the dry ingredients. Overmixing can develop gluten in the flour, making the bread tough.
- Add-Ins:
- Customize your banana bread with add-ins like chopped nuts (walnuts or pecans), chocolate chips, or dried fruit. Fold these into the batter just before pouring it into the loaf pan.
- Testing for Doneness:
- To check if the banana bread is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.
Variations
- Chocolate Banana Bread:
- Add ½ cup of cocoa powder to the dry ingredients and fold in chocolate chips for a double chocolate banana bread.
- Banana Nut Bread:
- Fold in 1 cup of chopped nuts (such as walnuts or pecans) to the batter for added crunch and flavor.
- Banana Blueberry Bread:
- Gently fold in 1 cup of fresh or frozen blueberries into the batter just before baking for a fruity twist.
- Gluten-Free Banana Bread:
- Substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free. Ensure your baking soda and other ingredients are also gluten-free.
Storage
- Room Temperature: Store the banana bread in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep it in the refrigerator for up to a week. Wrap it tightly in plastic wrap or aluminum foil to keep it moist.
- Freezer: Banana bread freezes well. Wrap the cooled loaf (or individual slices) in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Banana bread is a classic comfort food that is easy to make and incredibly versatile. This recipe results in a moist, flavorful loaf that is perfect for breakfast, a snack, or even dessert. Whether you stick to the basic recipe or try out one of the variations, you’re sure to end up with a delicious treat that your family and friends will love. Enjoy baking and savoring this delightful banana bread!
