Introduction
If you’re craving a tender and moist banana bread, this recipe is for you! It combines brown sugar, vanilla, and ripe bananas to create a delicious loaf that turns out perfectly every time. Whether you have overripe bananas on hand or you want to use frozen bananas, this recipe ensures a flavorful, moist bread that you’ll want to bake again and again.
Why You’ll Love This Recipe
This banana bread is the perfect combination of rich flavor and soft texture. The brown sugar not only sweetens the loaf but also creates a caramelized crust that elevates the whole experience. This easy recipe is foolproof and guarantees moist results, making it perfect for breakfast, snacks, or a sweet treat to share with friends and family. Plus, you can customize it with your favorite add-ins like walnuts, pecans, or chocolate chips.
Recipe Origins
Banana bread is a beloved classic in many households, often used to utilize overripe bananas. While the exact origins of banana bread are hard to trace, it became popular in the 1930s when baking soda and baking powder were widely available. Over time, variations of banana bread have been created, but the original recipe remains a timeless favorite in American kitchens.
Nutrition Information
Calories: 1474
Carbohydrates: 296g
Protein: 42g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 327mg
Sodium: 3556mg
Potassium: 2020mg
Fiber: 18g
Sugar: 58g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store your banana bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. To freeze, wrap the bread in plastic wrap and place it in a ziplock bag. When ready to eat, let it thaw at room temperature or reheat slices in the microwave.
Serving Suggestions
This banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream, a drizzle of honey, or a scoop of vanilla ice cream for an extra treat. It’s also perfect for pairing with a cup of coffee or tea.
Common Mistakes
- Overmixing the batter: Be sure to mix only until just combined to avoid a dense loaf.
- Using under-ripe bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Aim for bananas with brown spots.
- Skipping the topping: The brown sugar topping creates a delicious caramelized crust that’s worth the extra step.
Recipe Variations
- Vegan: Swap out the butter for coconut oil and use flax eggs or chia eggs instead of regular eggs.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Add-ins: Feel free to add in chocolate chips, nuts, or even dried fruit to enhance the flavor and texture.
Frequently Asked Questions
- Can I use frozen bananas? Yes, frozen bananas work great! Just thaw them before mashing.
- Can I add chocolate chips to the recipe? Absolutely! Fold them in with the other ingredients for a delicious variation.
- How do I store banana bread for the longest shelf life? Keep it in an airtight container on the counter for up to 3 days or refrigerate it for up to 5 days to maintain moisture.
Ingredients
- 1/2 cup salted butter, melted
- 1 cup brown sugar, plus extra for topping
- 1 tbsp vanilla extract
- 2 large eggs
- 2 cups mashed bananas
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9-inch loaf pan with non-stick spray.
- In a stand mixer or using an electric hand mixer, blend the melted butter and brown sugar together. Add the vanilla, eggs, and mashed bananas, mixing well.
- Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the banana bread with extra brown sugar.
- Bake at 350°F (175°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes before slicing.
