Easy Banana Bread

Banana bread is a timeless classic, combining ripe bananas and pantry staples into a comforting, moist loaf. Perfect for any occasion, it’s versatile enough to adapt to different tastes and dietary needs.

Breakfast, Dessert, Snack

Cuisine: American

Keyword Baking, Banana Bread, Comfort Food, Easy Recipes

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Servings:

Calories: 250 kcal

Equipment

Mixing bowls 1 for wet, 1 for dry ingredients
Whisk and spatula
Measuring cups and spoons
Loaf pan 9x5 inches
Oven

Ingredients

3 ripe bananas mashed
2 cups all-purpose flour
½ cup granulated sugar or brown sugar for richer flavor
½ cup unsalted butter melted (or vegetable oil)
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Optional add-ins: 1/2 cup chopped nuts chocolate chips, or dried fruit

Instructions

Preheat the oven: Set the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Prepare wet ingredients: In another bowl, mash the bananas. Add melted butter, sugar, eggs, and vanilla extract. Mix until smooth.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined (avoid overmixing).
Add optional ingredients: Stir in nuts, chocolate chips, or dried fruits if desired.
Pour and bake: Transfer the batter into the prepared loaf pan. Smooth the top and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Customizations: Swap all-purpose flour for almond or whole wheat flour for a healthier twist.
Dietary Adjustments: Use flax eggs and plant-based butter for a vegan version.
Storage: Wrap cooled bread in plastic wrap or foil. Store at room temperature for 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.

Nutrition

Calories: 250kcal