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Moist and Classic Banana Bread

This warm loaf features a tender crumb and rich flavor from overripe bananas. Notes of vanilla and cinnamon make it a nostalgic staple perfect for any kitchen. It is an ideal choice for breakfast or a thoughtful homemade gift for others.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 0.5 cup unsalted butter melted
  • 2 large eggs
  • 1 cup granulated sugar
  • 1.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon optional

Equipment

  • Loaf pan 9x5 inch
  • Two mixing bowls
  • Whisk or spoon
  • Measuring Cups and Spoons
  • Toothpick or skewer

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  2. Grease a 9x5 inch loaf pan or line it with parchment paper.
  3. Mash the bananas in a large bowl until they are mostly smooth.
  4. Stir the melted butter into the mashed bananas.
  5. Add the eggs sugar and vanilla extract then whisk until well combined.
  6. Whisk together the flour baking soda salt and cinnamon in a separate bowl.
  7. Fold the dry ingredients into the wet mixture gently until no flour streaks remain.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50 to 60 minutes until a toothpick in the center comes out clean.
  10. Cool in the pan for 10 minutes then move to a wire rack to cool completely.

Notes

Using bananas with many brown spots provides the deepest flavor and natural sweetness.
Avoid overmixing the batter to ensure the bread stays tender rather than becoming tough.
If the top of the bread browns too quickly you can tent it with foil while baking.
The bread keeps well at room temperature for up to 3 days or refrigerated for 5 days.
You can freeze the loaf or individual slices wrapped tightly for up to 3 months.