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Banana Bread

A simple and delightful one-pan banana bread recipe that fills your kitchen with a warm aroma and is sure to please the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium very ripe bananas (mashed until smooth) The riper the bananas, the sweeter the bread.
  • 1 cup granulated sugar (or half brown sugar for extra moisture) Brown sugar adds moisture.
  • 1/2 cup room-temperature butter Room temperature butter blends better.
  • 2 large eggs (room temperature) Use room temperature for fluffier texture.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For the structure of the bread.
  • 1 teaspoon baking soda For leavening.
  • 1/4 teaspoon salt Enhances flavor.
Optional Ingredients
  • 1/2 cup chopped nuts Walnuts or pecans work well.
  • 1/3 cup chocolate chips For a sweet variation.
  • 2 tablespoons plain yogurt or sour cream Adds moisture and tang.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas, then stir in the sugar, butter, eggs, and vanilla extract until creamy.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet mixture and fold gently until just combined.
  4. Optionally, fold in chocolate chips or nuts. Don’t overmix to maintain those lovely banana lumps.
Baking
  1. Pour the batter into your prepared pan and bake for 55–65 minutes or until a toothpick comes out clean.
  2. If it browns too quickly, pop some foil over the top.
  3. Cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This banana bread keeps well on the countertop for about 3-4 days. If you want to save it longer, refrigerate for about a week or freeze individual slices for up to 3 months.