Classic Banana Bread
A deliciously moist banana bread that's simple to make and perfect for using overripe bananas. Customizable with nuts or chocolate chips.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 large eggs, beaten
- 2 ⅓ cups mashed overripe bananas (about 4-5 bananas) Use very ripe bananas for the best flavor.
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup chopped walnuts or pecans Optional
- ½ cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the beaten eggs to the butter mixture and mix well.
- Stir in the mashed bananas and vanilla extract until everything is combined.
- Gently fold the flour mixture into the wet ingredients until just combined.
- If desired, fold in the chopped nuts and/or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pairs well with coffee or tea. Store wrapped in plastic wrap for up to 3 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer.
