A Classic Banana Bread is the ultimate comfort food, moist, flavorful, and just the right amount of sweetness. Whether you’re using overripe bananas or just in the mood for a delicious snack, this recipe is simple and turns out perfectly every time.
Classic Banana Bread Recipe
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed (adds moisture and flavor)
- 2 large eggs, room temperature
- 4 ripe bananas (the riper, the better! About 1 1/2 cups mashed)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk or regular milk (or sour cream for extra moistness)
- 1/2 cup (75g) walnuts or chocolate chips (optional)
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 for easy removal.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this aside.
- Cream the Butter and Sugars:
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with an electric mixer on medium speed).
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition, and scraping the sides of the bowl to ensure everything is mixed evenly.
- Mash the Bananas:
- In a separate bowl, mash the ripe bananas with a fork until smooth (a few lumps are fine for texture). You should have about 1 1/2 cups of mashed banana.
- Combine Wet Ingredients:
- Add the mashed bananas and vanilla extract to the creamed butter and sugar mixture. Mix until well combined.
- Alternate Adding Dry Ingredients and Buttermilk:
- Add the dry ingredients in two parts, alternating with the buttermilk (or milk/sour cream). Start by adding a third of the flour mixture, then half of the milk, then another third of the flour, followed by the rest of the milk, and finishing with the remaining flour mixture. Mix until just combined—don’t overmix!
- Add Optional Mix-ins:
- If you’re adding walnuts, chocolate chips, or other mix-ins, gently fold them into the batter now.
- Pour the Batter into the Pan:
- Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
- Bake the Banana Bread:
- Bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it with aluminum foil for the last 15-20 minutes of baking.
- Cool and Serve:
- Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve once it’s cool enough to handle. Enjoy with a cup of coffee, tea, or as a snack any time of day!
Tips for Perfect Banana Bread:
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas (with brown spots) are perfect!
- Don’t overmix the batter: Mix just until everything is combined to avoid a dense bread.
- Optional toppings: You can drizzle the bread with a little honey or top with extra butter after baking for extra richness.
- Storage: Store banana bread in an airtight container at room temperature for 2-3 days, or wrap it tightly and freeze for up to 3 months. Let it thaw before slicing.
Variations to Try:
- Chocolate Chip Banana Bread: Add 1 cup of chocolate chips to the batter for a rich, decadent twist.
- Peanut Butter Banana Bread: Swirl in 1/2 cup of peanut butter for a creamy, nutty flavor.
- Spices: Add a teaspoon of cinnamon or nutmeg for extra warmth in the flavor.
- Coconut: Stir in 1/2 cup of shredded coconut for a tropical flair.
This Classic Banana Bread recipe is simple, reliable, and sure to bring smiles to anyone who gets a slice. Let me know how it turns out, or if you make any fun tweaks!