Classic Banana Bread
Moist and flavorful banana bread with a hint of cinnamon, perfect for breakfast or a snack.
10 mins
Prep Time
60 mins
Cook Time
8
Servings
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray.
In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, vanilla extract, and egg.
Add the granulated sugar to the banana mixture and mix well until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing. Fold in chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Chef's Tips
- Ripe Bananas: Use very ripe bananas with brown spots for the best sweetness and flavor.
- Add-Ins: Try adding chocolate chips, dried fruit, or pecans for extra texture and flavor.
- Storage: Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Testing Doneness: If the top is browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
