Introduction
Banana bread is the ultimate comfort food, offering a delightful balance of sweetness and moisture that’s perfect for breakfast or a sweet treat. Whether you enjoy it plain or with a bit of chopped walnuts or chocolate chips, this homemade banana bread recipe is simple and full of flavor. It’s a great way to use up overripe bananas and create something delicious with just a few basic ingredients.
Why You’ll Love This Recipe
This classic banana bread is not only incredibly easy to make, but it also boasts a soft and moist texture that will have you coming back for seconds. The combination of butter, brown sugar, and mashed bananas results in a rich flavor profile, while the optional walnuts add a crunchy twist. Plus, it’s made with pantry staples that you probably already have on hand, making it a go-to recipe for any time.
Recipe Origins
Banana bread has been a staple in American kitchens for decades, beloved for its simplicity and versatility. Its rise in popularity began in the 1930s when baking soda and baking powder were more widely available, making quick breads like banana bread easier to prepare. Over the years, variations of banana bread have popped up, but the classic version remains a favorite in homes across the country.
Nutrition Information
Calories: 210
Fat: 10g
Carbohydrates: 30g
Protein: 3g
Sodium: 150mg
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store your banana bread in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap the loaf in plastic wrap and store it in a freezer bag for up to 3 months. Thaw at room temperature or reheat individual slices in the microwave for 20-30 seconds.
Serving Suggestions
Banana bread is great on its own, but you can also serve it with a side of fresh fruit, a dollop of whipped cream, or even a scoop of vanilla ice cream for a dessert-like treat.
Common Mistakes
- Overmixing the batter: This can result in a dense loaf. Be sure to mix only until combined.
- Using unripe bananas: The best banana bread is made with overripe bananas that are speckled with brown spots.
- Not measuring flour properly: Make sure to spoon and level the flour to avoid using too much, which can lead to a heavy loaf.
Recipe Variations
- Vegan: Use non-dairy butter and flax eggs as a substitute for eggs.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Low-Carb: Replace the sugar with a sugar substitute and use almond flour for a low-carb version.
Frequently Asked Questions
- Can I use frozen bananas? Yes, frozen bananas work great! Simply thaw them before mashing.
- How do I know if the banana bread is done? Insert a toothpick into the center—if it comes out clean, the bread is done.
- Can I add chocolate chips? Absolutely! Just fold them in with the walnuts or instead of walnuts for a sweet variation.
Ingredients
- 2 cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups mashed bananas (about 4 large or 5 medium bananas)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate mixing bowl, beat together the butter, granulated sugar, and brown sugar for 4-5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas, ensuring everything is fully combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing the batter.
- Gently fold in the chopped walnuts if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent with aluminum foil to prevent overbrowning.
- Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
